Combine the gochujang, honey, soy sauce, sesame oil, garlic and ginger in a bowl. Place the chicken pieces in a bowl or a zipper sealable plastic bag and pour the gochujang marinade over the top. Toss the chicken to coat entirely with the marinade. Let the chicken marinate for as long as overnight. (4 hours would be ideal, but if you don’t have that time, even 30 minutes will work.)

Pre-heat a BBQ grill to medium heat (about 400˚F) and then create a hot spot and a cooler spot of the grill by either pulling coals to one side or turning off one of your burners.

When the grill is so hot that you can only hold your hand 2-inches above the grill grates for two to three seconds, start grilling the chicken, skin-side down. Start on the hot side of the grill. Grill for about 8 to 10 minutes (depending on how big your chicken pieces are) and then turn the pieces over, moving them to the cooler side of your grill. Close the lid and cook the thighs for another 10 minutes and the breasts for another 20 minutes, or until the chicken reaches an internal temperature of 160˚F on an instant read thermometer.

Optional: if you’d like a sauce to slather onto the chicken at the end, save the marinade and put it in a small saucepan. Simmer for a few minutes to thicken and then baste the sauce on the chicken as it comes off the grill.

Let the chicken rest for 4 to 5 minutes and then serve with rice, vegetables or a salad, garnishing with scallions.