In a small bowl combine the mustard, vinegar, soy sauce, garlic,
ginger and pepper
Wash and pat dry the chicken
Loosen the
skin across the breast and then down around the leg and thigh
using a chopstick or your fingers, being careful not to tear the
skin.
Work the marinade under the skin and over the meat of the
breasts, legs and thighs and then all over the outside skin as well
Cover and refrigerate at least 1 hour and up to 8 hours.
Using an elastic food tie, truss the chicken
Rotate the chicken
on the spit rods for 55 to 60 minutes or until the internal
temperature reaches 170 degrees on the instant thermometer
inserted in the thigh meat
Remove the chicken skin and cut into
serving pieces before serving.
