grilled chicken mole
When I think of mole, I think about hours and hours of simmering. But it’s summer! Ain’t nobody got time for that. We want to get in and get out-which is exactly what this recipe allows you to do. You achieve a tremendous depth of flavor in minutes – not hours. Furthermore, if you have always been more of a breast person than thigh, this may just change your mind. Thighs are WAY more flavorful, they cook faster, and are less expensive to boot.
The perfect pairing to this dish, in addition to some extra cold beer, might be this corn and avocado salad.
Grilled Chicken Mole
Slightly adapted from Sunset Magazine
For the mole:
1/2 c onion, chopped
1 clove of garlic, chopped
2 t chili powder (I like smokey chipotle)
1/2 t kosher salt
1/2 t cinnamon
1/4 t anise seeds
1 t toasted sesame seeds
1/4 sliced almonds
1/2 c crushed fire roasted tomatoes
1/2 c chicken broth
4 t dark chocolate, chopped
Heat the oil in a cast iron or heavy bottomed skillet to about medium. Saute the onion, garlic for a few minutes.
Add the spices, seeds, and nuts and cook for about a minute more. Add the tomatoes, chocolate, and broth, turn down the heat and let the flavors come together for about 10 minutes.
Let cool for about 5 minutes and carefully pour the mixture into a high-speed blender. Add about 1/2 c of water or chicken broth and process until smooth. Adjust for salt and pepper.
For the chicken:
2 lb boneless, skinless thighs
Cover the chicken with about 1 c of the mole for 1/2 hr. Grill the chicken, garnish with cilantro, scallions, and lime wedges. Serve with remaining sauce.