1. Use a swivel-bladed vegetable peeler or small sharp knife to cut off orange peel in 1-inch strips, taking care to peel only colored part. Squeeze 2 tablespoons juice from orange. In a shallow 2-quart dish, combine strips of orange peel, orange juice, soy sauce, vinegar, ginger, sesame oil, hot pepper, and garlic. Add chicken and turn to coat completely. Refrigerate 30 minutes, turning once. Add scallions to marinade and refrigerate 30 minutes longer.
2. Prepare a medium-hot barbecue fire or preheat broiler. Coat grills rack with a nonstick vegetable spray. Thread chicken, strips of orange peel, and scallions onto metal or soaked bamboo skewers. Grill or broil, turning once or twice, until chicken is white throughout and scallions and peel are lightly browned, about 12 minutes.
3. Serve chicken, orange peel, and scallions over rice.