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

 * 1) Rinse the Chicken pieces under cold running water, then drain and blot dry with paper towels.
 * 2) 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.
 * 3) Set aside while you prepare the spice paste.
 * 4) 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.
 * 5) Using your fingers, stuff half the spice paste into the slashes in each piece of Chicken, then spread the remainder over the skin.
 * 6) Cover and let marinate, in the refrigerator, for 2 to 12 hours (the longer the better).
 * 7) 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
 * 8) 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.
 * 9) Stir well to mix and bring to a boil over medium heat, then reduce the heat to low.
 * 10) 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.
 * 11) Remove from the heat and taste for seasoning, adding salt and pepper to taste.
 * 12) Discard the bay leaf and chile.
 * 13) Set the sauce aside, covered.
 * 14) When ready to cook the Chicken, oil the grill grate.
 * 15) Arrange the Chicken pieces, skin side down, on the grate over the hotter section of the grill.
 * 16) Cook until the skin starts to brown, 3 to 5 minutes.
 * 17) 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.
 * 18) 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.
 * 19) When ready, the Chicken will be crisp and golden brown outside and the juices will run clear when the meat is pierced.
 * 20) 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.
 * 21) Cover and cook until the Chicken is well flavored by the sauce, 4 to 5 minutes.
 * 22) Transfer the Chicken pieces to serving plates or a platter, spoon the sauce over; and serve.


 * Notes:
 * 1) For a milder marinade and sauce, seed the hot chilies.