Preheat grill to medium heat, or preheat oven to 400 degrees F.
Grill or bake the chicken for about 50 minutes or until a digital meat thermometer inserted deep into the breast or thigh reads 155 to 160 degrees F. (Please see recipe notes)
When the chicken cooks, add ½ teaspoon of tapioca starch or arrowroot starch to the reserved marinade Heat the marinade over medium high heat until it thickens slightly.
Baste the chicken with some of the glaze, then let the chicken cook up to 165 degrees F before serving.
Please check the chicken after it has been cooking for 20 to 30 minutes. If the skin is getting too brown, cover the chicken with aluminum foil until done. Brown sugar is an excellent alternative for honey if you do not have any on hand. Granulated sugar would also work well.If for any reason you have to take the chicken off of the grill before it reaches 165 degrees F, use a meat thermometer to make sure that the bird did rest up to 165 degrees before serving.Be careful when you take the chicken out of the skillet, because it's probably going to fall right off of the bone like both of mine did when I developed and double-tested the recipe.