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.