Bring the ginger, sugar and water up to a boil. As soon as it is reduced in half, turn off the heat. Zest a lemon and stir in if desired.

Juice half of the lemons. Toss the chicken pieces in the lemon and season with salt and pepper. Cut the other half of lemon into pieces to serve on the side with the finished dish.

Heat the grill on medium-high heat. Sear for 8-10 minutes on each side. About 20 minutes total, until the temperature is 150.

Strain the ginger syrup in a bowl. Add the hot chicken, flip and toss to coat. Place on the grill for about 5-10 more minutes until completely cooked through, the sauce is clinging nicely and the internal temperature is 165. Remove from the heat and serve with a few wedges of lemon for each diner to squeeze on themselves.

Roasting in the oven
Preheat the oven to 375. Follow the directions above until giving the chicken a quick soak in the lemon juice. Bake the chicken in the oven for 15-20 minutes until the temperature is about 150. Toss the hot chicken in the ginger syrup quickly, place bake in the oven for another 5-10 minutes until it reaches 165 degrees.