In a small bowl combine grapefruit peel, orange marmalade, oil, thyme, coriander, paprika, and 1/4 teaspoon salt; set aside.
Peel and quarter grapefruit and kiwifruit. Pit and quarter nectarines. Cut carambola into 1/2-inch-thick slices. Thread fruits on 4 metal skewers. Rinse chicken; pat dry. Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until chicken is tender and no longer pink, turning once. For the last 8 minutes of grilling, place fruit skewers on grill rack directly over medium heat. Brush fruit and chicken often with marmalade mixture; turn fruit once. Makes 4 servings.