Ingredients
1/2 cup prepared mustard1/2 cup honey1 tablespoon salt-free seasoning blend1 tablespoon Worcestershire sauce1 broiler/fryer chicken (3 pounds), cut in half
Preparation
In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture.
Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.
