Honey and Mustard Glazed Chicken

• 1 (4 -5 lb) roasting chickens
• 1 tablespoon vegetable oil
• 14 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon soy sauce
• 12 teaspoon ground ginger
• 18 teaspoon black pepper
• 1 dash salt

1. Prepare grill for indirect cooking.
2. Remove giblets from chicken cavity; reserve for another use or discard.
3. Rinse chicken with cold water; at dry with paper towels.
4. Pull skin over neck; secure with metal skewer.
5. Tuck wings under back; tie legs together with wet string.
6. Lightly brush chicken with oil.
7. Combine honey, mustard, soy sauce, ginger, pepper and salt in small bowl; set aside.
8. Place chicken, breast side up, on grid directly over drip pan.
9. Grill, covered, over medium-high heat 1 hour 30 minutes or until internal temperature reaches 180 when tested with meat thermometer insertedinto thickest part of thigh, not touching bone.
10. Brush with honey mixture every 10 minutes during last 30 minutes of cooking time.
11. Transfer chicken to cutting board; cover with foil.
12. Let stand 15 minutes before carving.
13. Internal temperature will continue to rise 5 degrees or so during stand time.

roasting chickens, vegetable oil, honey, mustard, soy sauce, ground ginger, black pepper, salt

Taken from www.food.com/recipe/honey-and-mustard-glazed-chicken-304580 (may not work)