Chicken/honey-mustard glaze

1 frying chicken, butterflied
black pepper
rice vinegar
spritze bottle
4 Tbl Dijon mustard
1 Tbl honey
1/4 Tsp ground cayenne pepper
Pour 1/2 cup of the rice vinegar into the spritze bottle.

Combine the ingredients for the glaze into a bowl. Mix well, cover and store in the refrigerator.

1. Fabricate a pan from aluminium foil, sufficiently large to collect the drippings from the chicken.

2. Place one grate in the oven, so the surfaces of the chicken halves will be 5 - 7 inches from the flames.

3. Preheat the oven on the broil setting for 5 minutes.

4. Place another grate one rung below the higher grate. Place the foil pan on the top of this grate.

5. Keep the oven door ajar, when broiling.

Arrange the chicken, skin side up, on the grate. Broil for 10-12 minutes. Spritz-baste the chicken. Broil for another 10-12. Spritze-baste again. Turn the chicken over and broil for another 10-12 minutes. Spritze-baste again. Broil for 10-12 minutes. Remove the pan from the oven. Move the rack up one position. Turn the chicken over, spritze-baste and season to taste with salt and black pepper. Return the pan to the oven. Broil until the skin bubbles. Pull the grate in the oven slightly out. Slather the honey-mustard glaze over the entire surface of chicken. Return the chicken to broiling - until the glaze slightly caramelizes. Remove the chicken to a serving platter, and allow it to rest for 10 minutes. Hack it into 8-10 pieces. Serve the remaining glaze on the side.