GRILLED CHICKEN MOLE

Grilled Chicken Mole is delicious served with Mexican Coleslaw and guacamole. You can also serve it with Spanish rice. Ancho chiles are dried poblano peppers. Guajillo chiles are dried mirasol chiles. . .both are delicious with chicken.

1 whole chicken, cut in half lengthwise and patted dry

Dry Rub

2 t of your favorite chile powder

2 t granulated garlic

½ t sea salt

½ t fine ground black pepper

1 t ground cumin

1 t onion powder

¼ t ground cinnamon

Place chicken on a platter and rub with the Dry Rub ingredients. Refrigerate for 1 to 2 hours.

Mole Sauce

1 dried ancho or guajillo chile, chopped, stems and seeds discarded

1 T avocado oil

½ medium yellow onion, chopped
1  jalapeño, seeds and membranes removed

2 cloves garlic, coarsely chopped

3 T semi-sweet chocolate chips

1 t New Mexican chile powder
1 t ground ginger
½ t ground cinnamon
2 T tomato paste
2 to 3 chipotle peppers with sauce (freeze the rest)

½ t sea salt
½ t ground black pepper

½ cup toasted sliced almonds

½ cup chicken stock

4 oz bittersweet chocolate, chopped

Place the chopped chile into a small bowl with ½ cup boiling water and set aside to rehydrate.

Heat the oil in a medium saucepan over medium heat.

Add the onion and jalapeno and sauté for 3 minutes.

Add the garlic and sauté another minute.
Add the rest of the ingredients, except the chocolate and dry chile pepper.  Simmer 15 minutes.

Turn off heat and add the chocolate and stir until melted. Spoon mixture into a blender and add the chile and chile water.  Puree until smooth.

In a charcoal barbecue grill with some mesquite wood, grill chicken directly over coals for 2 minutes, to get grill marks. Move to the cooler side of the grill and cook 6 minutes on each side. 

Brush chicken some of the Mole Sauce and grill another 2 minutes on each side.

Pour the rest of the mole sauce into a bowl and sprinkle chicken with chopped cilantro and serve with lime wedges.

Serves 4