In a blender, combine oil, wine, honey, onion, garlic and grated ginger; process until smooth.
With poultry shears, halve bird, starting at backbone and continuing along breastbone.
Rub skin with slice of fresh ginger.
Preheat broiler.
Brush each half with oil mixture and place, skin side down, on broiler pan.
Broil 5 inches from heat, brushing with sauce every 3 to 4 minutes, until internal temperature of thigh reaches 180 degrees (about 8 to 10 minutes per side).
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