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In medium bowl, place mustard and stir in soy sauce. Gradually add honey, stirring: then add lemon juice and ginger.
Place chicken in glass dish, pour sauce over chicken, cover and marinate in refrigerator about 1 hour.
Place chicken on prepared grill, skin side up about 8 inches from the heat. Grill, turning every 15 minutes for about 1 hour.
Heat
the remaining marinade to boiling in a sauce pan. Use the remaining
marinade to baste the chicken liberally during the last 15 minutes of
cooking. Chicken is done when juices run clear, not pink (internal
temperature 170 degrees F.)
Mario, Head Chef
Mario has been with Sonoma Market for thirteen years but is not often seen out of the kitchen. However, he certainly has thousands of fans - our customers - who love his food and can enjoy it for breakfast, lunch and dinner.
Mario is responsible for the delicious foods coming out of the kitchen: he plans, he preps, he cooks. He develops recipes and ways to improve the department's work flow and systems.
Of course, Mexican food is a favorite for him as evidenced by the many choices in the hot foods and grab-and-go cases. Mario is particularly proud of the five different salsas he created.
The kitchen is always busy, but Mario thinks that Thanksgiving is the busiest! Mario is married and Dad to four children.
Ingredients: 
