3 tablespoon Cider vinegar
1 tablespoon Honey
2 Cloves garlic; minced
2 teaspoon Fresh ginger; minced
-OR-
1-1/2 teaspoon Ground ginger
2 teaspoon Reduced-sodium soy sauce
1 teaspoon Dijon or spicy brown mustard
1 Whole chicken (2-1/2 to 3 pounds); split lengthwise, with excess fat removed
Low-fat, Low-sodium
Yield: 4 servings
Preheat the broiler. In the jar of an electric blender or food processor, blend the vinegar, honey, garlic, ginger, soy sauce, and mustard for 10 to 15 seconds.
Brush the chicken well with the sauce, reserving some of the sauce for basting. Arrange skin side down on a greased rack in a 13x9x2 inch baking pan. Broil 6 inches from the heat for 10 minutes; turn the chicken and broil 10 minutes longer.
Transfer the chicken to the oven, lower the oven temperature to 400F, and roast, uncovered, basting with the remaining sauce, for 20 to 25 minutes or until you can move a leg easily. If the chicken browns too quickly, cover it with aluminum foil.
Let the chicken stand at room temperature for 10 minutes before serving.
One serving: Calories: 322; total fat: 17g; saturated fat: 5g; cholesterol: 110mg; sodium: 242mg.