Chicken with Lemon Mustard Sauce

==Ingredients==
;chicken
* 1 Chicken, (3 1/4 to 4 pounds), quartered
* 8 cloves garlic, peeled
* 1 Scotch bonnet peppers*, (up to 2)
* 1 1/2	tsp	salt
* 1 tsp	Freshly ground black pepper
* 3 tbl	vegetable oil
;lemon mustard sauce
* 1 lrg	Onion, finely chopped (about 2 cups)
* 1 cup	Grainy French mustard
* 1/2 cup vegetable oil
* 1/4 cup fresh lemon juice
* 12 green olives, pitted and thinly sliced
* 1 bay leaf
* 1/2 Scotch bonnet pepper, ( up to whole chile)
* salt and freshly ground black pepper, to taste
== Directions ==
# Rinse the Chicken pieces under cold running water, then drain and blot dry with paper towels.
# Make 1 or 2 deep slashes, to the bone, in each piece, then place in a non- reactive baking dish large enough to hold the pieces in a single layer.
# Set aside while you prepare the spice paste.
# Combine the garlic, chiles, salt, and pepper in a mortar and pound to a paste with the pestle, then work in the oil; or combine the oil with the other ingredients in a blender and process until smooth.
# Using your fingers, stuff half the spice paste into the slashes in each piece of Chicken, then spread the remainder over the skin.
# Cover and let marinate, in the refrigerator, for 2 to 12 hours (the longer the better).
# Preheat the grill, using the two-tiered method .....Spread one third of the coals in a single layer over one side of the grill, the other tow thirds in a double layer on the other side. Leave a small portion of the grill free of coals. This arrangement gives you a super hot heat source for searing, a moderately hot heat source for cooking, and a warm spot for keeping cooked foods warm. You control the heat by moving the food
# Meanwhile, prepare the sauce. Select a heavy nonreactive saucepan or flameproof casserole large enough to hold the Chicken and in it combine the Onion, mustard, oil, lemon juice, bay leaf, chile, and salt and pepper.
# Stir well to mix and bring to a boil over medium heat, then reduce the heat to low.
# Simmer, uncovered, stirring frequently, until the Onion is soft and the sauce is thick and creamy and the oil has started to separate out, about 15 minutes.
# Remove from the heat and taste for seasoning, adding salt and pepper to taste.
# Discard the bay leaf and chile.
# Set the sauce aside, covered.
# When ready to cook the Chicken, oil the grill grate.
# Arrange the Chicken pieces, skin side down, on the grate over the hotter section of the grill.
# Cook until the skin starts to brown, 3 to 5 minutes.
# Move the pieces to the cooler section of the grill and contunue grilling until the skin is more thoroughly browned, 5 to 7 minutes. Move pieces away from flare ups.
# Turn the pieces and move them back to the hotter section of the grill. Brown the second side well, 3 to 5 minutes, then move the pieces back to the cooler side to finish cooking. The total cooking time will be 16 to 24 minutes.
# When ready, the Chicken will be crisp and golden brown outside and the juices will run clear when the meat is pierced.
# Transfer the Chicken to the saucepan with the sauce and bring to a simmer over low heat, spooning the sauce over the Chicken to coat.
# Cover and cook until the Chicken is well flavored by the sauce, 4 to 5 minutes.
# Transfer the Chicken pieces to serving plates or a platter, spoon the sauce over; and serve.
;Notes:
# For a milder marinade and sauce, seed the hot chilies.
Category:Chicken Recipes
Category:Main Dish Poultry Recipes
Category:Recipes that need photos
Category:Senegalese Meat Dishes