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Posted in: Poultry
Prep Time:
30 Minutes
Serves:
4
Grill time:
30 Minutes

Chicken Mole

On The Grill

Posted on by Andrea Alden
Chicken Mole
Serves 4
Prep Time:
Grill time: 30 Minutes
This year for Cinco De Mayo, I wanted to grill up something a little more authentic than the usual enchiladas and tacos. Chicken Mole On The Grill is spicy, thick, and definitely different. The dried pepper based sauce is full of chocolate, tomato, and chicken stock, making for a delicious addition to any Cinco De Menu
Strain the puréed peppers
Strain the puréed peppers
Add the chocolate
Add the chocolate
Grill the chicken over direct heat
Grill the chicken over direct heat

Chicken Mole

Serves: 4       Total Time: 60 Minutes

Ingredients

  • 12 chicken thighs (bone-in skin-on, or boneless, your preference)
  • Club House La Grille Southern Style BBQ Seasoning
  • 4 cups of chicken stock
  • 4 dried Anaheim chilies
  • 4 dried California chilies
  • 4 dried pasilla chilies
  • 1 to 3 dried chipotle chilies (depending on how hot you like it)
  • 4 tbsp. oil, divided
  • 2 tsp. ground cloves
  • 1 tbsp. cumin
  • 3 cloves of garlic
  • 2 tbsp. flour
  • 100g. of dark chocolate, chopped
  • 1 can of tomato paste (5½ oz.)
  • 1 tbsp. oregano
NOTE: if you can’t find four different dried chili varieties, feel free to use only one. Just remember that Chipotle chilies are spicy, and should not be used as the whole basis of this sauce. 

Directions

Step 1
Season the chicken thighs with the Club House La Grille Southern Style BBQ Seasoning. Preheat your grill to 450°F preparing to use direct grilling.
Step 2
Remove the seeds and stems from the chilies you are using in this recipe.
Step 3
Heat 2 tbsp. of oil in your Napoleon Stainless Steel Wok using your side burner, or over medium heat on your stovetop. Fry all of the chilies in the oil for a moment or two so that they become fragrant. Add 2 cups of the chicken stock and simmer for about 5 minutes.
Step 4
Transfer the chilies and stock to a blender and add the cloves, garlic, and cumin. Blend for about a minute until everything is liquefied.
Step 5
Return the wok to heat and add the remaining oil. Add 2 tbsp. of flour and mix well. Strain the chilies mixture through a mesh sieve into the wok with the flour and oil, and stir until thickened.
Step 6
Add the chocolate, tomato paste, and oregano stirring well. Use the remaining chicken stock to thin the sauce out until it’s the desired consistency. You are aiming for thick gravy, but go with what feels right. Simmer on low while you grill the chicken. Remember that the sauce will thicken as it simmers.
Step 7
Sear the chicken over direct heat for 4 minutes per side. Remove the chicken thighs from the grill and toss them into the simmering sauce to continue cooking for another 5 minutes before serving with rice, fresh bread, and your favorite sides. Don’t forget the margaritas.
Serve with loads of sauce
Serve with loads of sauce
Rice pairs nicely
Rice pairs nicely
A margarita won't hurt either
A margarita won't hurt either

This Chicken Mole On The Grill was delicious. Proving once more that adding chocolate to a savory dish is something you should do more often. Have you tried my Spicy Chili with Chocolate? It’s another great example of savory chocolate. What are you doing this Cinco De Mayo? 

Happy Grilling! 




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