How to reduce the flavour of orange zest in chicken?

rackandboneman has excellent suggestions. If I may add one more, I would suggest adding some fairly strong tastes to reduce the prominence of the orange. Some soy, garlic and honey would go a long way toward turning the orange into a passable teriyaki.

jist found this.. as I am working on sams issues. I am using leftover orange marmalade in place of orange juice (nobody liked the marmalade so I needed to use it somehow). It has a very strong tangy zest taste. I have included ginger root and garlic, salt, coconut aminos or soy sauce, rice vinegar, brown sugar and diluted with water. While it still has tang.. I think it is definitely much more palatable and hoping it will be even more so once used with the chicken or veggies added to it.