Grilled Chicken With Chili Hollandaise And Grilled Peppers - cooking recipe

Ingredients

For Chicken
3 1/2 lbs chicken pieces, excess fat trimmed
1/2 cup fresh lemon juice
4 teaspoons grated lemon peel
2 1/2 teaspoons fresh coarse ground black pepper
2 teaspoons Dijon mustard
3/4 teaspoon salt
1 cup olive oil
3 medium garlic cloves, crushed
3 large red bell peppers, quartered and seeded
3 large green bell peppers, quartered and seeded
For Chili Hollandaise
3 egg yolks, room temperature
4 1/2 teaspoons fresh lemon juice
1/2 cup unsalted butter (1 stick)
2 tablespoons plus 1 1/2 t. minced fresh cilantro
salt

Preparation

Place chicken in large nonaluminum bowl or baking dish.
Mix lemon juice,lemon peel,pepper,mustard and salt in medium bowl.
Slowly whisk in oil in thin stream;mix in garlic.
Pour marinade over chicken, turning to coat; cover and refrigerate overnight.
Prepare barbeque grill with grey coals;oil grill rack.
Remove chicken from marinade. Arrange chicken and peppers on grill rack.
Grill until chicken is crisp and juices run clear when pierced with knife, about 10 minutes per side.
Cook peppers on both sides until slightly charred; peel if desired.
Arrange chicken and peppers on serving platter; ladle some hollandaise over chicken. Serve, passing remaining sauce separately.
For Chili Hollandaise:.
Combine yolks and lemon juice in processor.
Heat butter in small pan over low heat until bubbling.
With processor running, slowly add hot butter through feed tube.
Transfer sauce to bowl; mix in cilantro and chilies.
(Can be prepared 2 hours ahead. PLace hollandaise in vacuum bottle or set bowl over another bowl filled with hot, not boiling, water.).