Directions:

Prepare marinade by placing olive oil, pepper, garlic, rosemary and thyme in a small saucepan . 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 marinade overnight in the refrigerator. Remove chicken from marinade and shake off excess.

Place on prepared grill*, skin side down, about 6-inches from heat. Grill over medium heat about 12 minutes or until internal termperature reaches 165 F and turn once.

Prepare Corn and Tomato Salsa by combining salsa and corn that has been drained.

To serve, place chicken on a plate and top with corn and tomato salsa.