Sheldon Simeon's Teriyaki Barbecue Chicken

Place chicken in a large, shallow bowl; add garlic salt, turmeric and pepper, and rub into chicken. Place in refrigerator, let marinate, uncovered, at least 30 minutes or up to 1 hour.

Separate white and light-green parts of scallions from dark-green parts. Roughly chop dark-green parts, and set aside. Crush the white and light-green parts, and place in a small saucepan. Add soy sauce, sugar, sesame oil, garlic and ginger; cook over medium-low heat, stirring occasionally, until sugar dissolves and sauce slightly thickens, about 5 minutes. Let cool 10 minutes.

Measure 1/2 cup soy sauce mixture into a small bowl, and reserve for basting. Pour remaining (about 1 cup) sauce over chicken in large bowl. Return to refrigerator; let marinate, uncovered, at least 2 hours or up to 12 hours, stirring once or twice while marinating.

Remove chicken from refrigerator; let stand (still in marinade) at room temperature 1 hour.

Preheat a gas grill to medium high (400° to 450°) on one side, or push hot coals to one side of a charcoal grill. Remove chicken from marinade, letting excess drip off; discard marinade. Place chicken, skin-side down, on oiled grates over lit side of grill; grill, uncovered, until grill marks appear and chicken easily releases from grates, 2 to 3 minutes. Move chicken, skin-side down, to oiled grates over unlit side of grill; cook, uncovered, turning often and basting with reserved soy sauce mixture, until chicken juices run clear or a thermometer inserted into thickest portion of thigh registers 160°, 8 to 10 minutes.

Transfer chicken to a platter, and let rest 10 minutes. Sprinkle with reserved dark green scallions, and serve.