Honey and Mustard Glazed Chicken

Makes 4 to 5 servings

1	whole chicken (4 to 5 pounds)
1	tablespoon vegetable oil
1/4	cup honey
2	tablespoons Dijon mustard
1	tablespoon reduced-sodium soy sauce
1/2	teaspoon ground ginger
1/8	teaspoon black pepper
	Dash salt

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