3 to 4 lb. chicken, quartered
Salt and pepper
1/2 c. soy sauce
1/2 c. catsup
1 tbsp. prepared mustard
1/3 c. dry white wine or white wine vinegar
1/3 c. honey
2 pinches ground ginger

Salt and pepper chicken pieces on all sides; mix remaining ingredients in oblong dish. Add chicken pieces; turn to coat well. Let stand at room temperature for two hours or refrigerate overnight, turning occasionally. Reserve marinade. Preheat grill on low. Cook chicken directly on grill, close lid. Brush marinade during cooking. Allow 50 to 60 minutes or until crusty and tender.

DIETITIAN'S NOTE:

Salmonella is on the increase in America so avoid leaving chicken and eggs stand at room temperature longer than necessary. Any recipe that calls for marinating meat is best done overnight in the refrigerator.

To reduce the sodium content of this recipe try sprinkling pepper and perhaps ground red pepper or garlic powder on the chicken. Use lite soy sauce and ground mustard instead of prepared mustard.