Generously season the raw chicken pieces with kosher salt and pepper on both sides.
Prepare the marinade by blending garlic, honey, turmeric, ginger, lemon juice, and olive oil until it forms a smooth mixture.
Marinate the chicken for 24 hours or overnight in a large sealed bag or container.
Flip it halfway through to ensure an even coating.
Remove the marinated chicken from the fridge and allow it to come closer to room temperature.
Preheat your grill to low heat.
For tender meat and crispy skin, cook the chicken with the skin side up over indirect heat.
*
Cook the chicken, covered, for 45 minutes to 1 hour, or until the internal temperature reaches about 160 degrees Fahrenheit (it will continue to cook after removal).
Let the chicken rest for 10 minutes to ensure it remains juicy.
Serve the grilled chicken, garnished with your favorite herbs (chives are pictured).
*For gas grills, heat the outside burners on low and cook the chicken in the middle.
For charcoal grills, heat the coals on one side only and place the chicken on the other.