You can remove the skin from the chicken thighs and legs or leave it on, that's your preference. Sprinkle all sides the chicken with salt and pepper. Place the chicken in a plastic bag big enough to hold the chicken pieces plus the marinade or use a glass casserole dish big enough to hold the pieces plus the marinade. (Don't ever use a metal container to marinade meat.) After the marinading time is up, remove the chicken from the marinade to a platter, reserve the the marinade.
To make the marinade place the broth, parsley, lemon zest and juice, oil sage, thyme and garlic in a small bowl. Whisk the ingredients until the are well combined. Pour the marinade over the chicken, turning the chicken parts to coat them. Place the chicken in the refrigerator at least 4 hours and up to 24 hours, turning it occasionally while it marinates.
Strain the marinade through a fine wire mesh sieve into a medium size saucepan. Add the honey to the pan and stir to incorporate it into the marinade. Place the pan on the stove over medium heat. Bring the marinade to a boil, reduce the heat and let it simmer uncovered for 15 to 20 minutes. The marinade should have a glaze like consistency that equals about a 1/4 cup. Brush the chicken with the glaze during the last 15 minutes of grilling.