Chicken with Lemon-Mustard Sauce

I first encountered this dish at a Senegalese restaurant in Washington, D.C. It was a fairly mild version of a dish that can be quite fiery, flavored as it traditionally is with the African equivalent of a Scotch bonnet chile. The recipe is unusual by Western barbecue standards, but quite typical of Africa, in that the meat is grilled first, then simmered in the lemon-mustard sauce.