Honey-Soy Grilled Chicken

1 3- to 4-pound (1.35- to 1.8-kg) whole broiler-fryer chicken
1/4 cup (60 ml) water
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) dry sherry
1 green onion, sliced
2 cloves garlic, minced
1/2 teaspoon (2.5 ml) five-spice powder
1 T (15 ml) cooking oil
1 T (15 ml) honey

Remove the neck and giblets from chicken.  Skewer the neck
skin to the back.  Twist wing tips under back.  Tie legs to
tail with 100-percent-cotton string.  Place chicken in a
plastic bag set in a deep bowl.

For marinade, in a small bowl combine water, soy sauce,
sherry, green onion, garlic, and five-spice powder.  Pour
over chicken; seal bag.  Marinate in the refrigerator for 6
to 24 hours, turning bag occasionally.  Drain chicken,
discarding marinade.  Brush chicken with oil.

For a charcoal grill, arrange medium-hot coals around a drip
pan.  Test for medium heat above the pan.  Place chicken,
breast side up, on grill rack over drip pan.  Cover and
grill for 1-1/4 to 1-3/4 hours or until chicken is no longer
pink and drumsticks move easily, brushing with the honey
during the last 10 minutes of grilling.  (For a gas grill,
preheat grill.  Reduce heat to medium.  Adjust for indirect
cooking.  Grill as above, except place chicken on a rack in
a roasting pan.)

Remove chicken from grill.  Cover with foil; let stand for
10 minutes before carving.  

Makes 6 to 8 servings.

Per serving: 251 calories, 14 g total fat (4 g sat. fat), 79
mg chol., 245 mg sodium, 3 g carbo., 0 g fiber, 25 g protein