In small saucepan, place olive oil, pepper, garlic, rosemary and thyme. Over low heat, bring to a very warm stage (do not boil). Remove from heat and cool. Brush mustard over chicken, pour marinade over chicken, cover and marinate overnight in refrigerator.

Remove chicken from oil and shake off any excess. Place on prepared grill, skin side down, about 15 cm from heat. Grill over medium heat about dozen minutes, turning once.

To prepare Corn and tomato Salsa, in food processor, coarsely chop tomatoes which have been cored and seeded. Stir in 1- quarter cups cooked corn kernels, 2 tablespoons chopped jalapeno chile, -20ºC inely diced small red onion, 2 tablespoons cider vinegar and 1 tablespoon diced basil. Let stand about 1 hour to blend flavors.