Grilled Chicken With Mole Sauce
If you're looking for a flavor explosion, you need to try this recipe from grilled chicken with mole sauce. Using a halved bone-in chicken, the grill imparts a delightful char while the chicken soaks up the deep, earthy nuances of a quick homemade mole sauce. This dish is a harmonious marriage of barbecue simplicity that is truly memorable.
Servings 4 Servings
Calories 978kcal
Equipment
Ingredients
- 4 lb Chicken halved, bone-in
- 2 tbsp Olive Oil
Dry Rub
- 1 tbsp Kosher Salt
- 1 tbsp Chili Powder
- 1 tbsp Paprika
- 2 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Oregano
- 1/2 tsp Black Pepper
- 1/2 tsp Cayenne
Mole Sauce
- 2 tbsp Oil divided
- 3 Ancho Chiles
- 3 Pasilla chiles
- 1/4 cup Sesame Seeds
- 1/4 cup Almonds
- 1/4 cup Peanuts
- 1/4 cup Pumpkin Seeds
- 1/2 cup Prunes or raisins
- 1 Corn Tortilla cooked
- 1 Yellow Onion
- 3 Garlic Cloves
- 4 cups Chicken Stocks
- 2 tbsp Almond Butter or peanut Butter
- 1/4 cup Mexican Chocolate sub unsweetened chocolate
- 2 tsp Dry Rub (from above)
Instructions
Grilled Chicken
- Preheat the smoker to 225 F. and set for indirect heat. If using a drum smoker, place hangers into position.
- Pat the chicken dry with paper towels to remove excess moisture, divide the whole chicken in half for faster cooking (or spatchcock) and lightly coat in olive oil all over.
- In a bowl, combine all the spices and seasonings and mix well to combine. Set aside 2 tsp for the mole sauce and coat the chicken entirely on all sides with the remaining rub.
- Place on the smoker at 225 F. and smoke until the internal temperature hits 135 F. in the breast. Then open the vents fully over indirect heat so the skin and crisp and continue to cook until the chicken reaches 165 F.
- Remove and let the chicken rest 15 minutes before slicing and serving with the mole sauce.
Homemade Mole
- In a large skillet add 1 tbsp. of oil and lightly toast the dried peppers for 30 seconds per side, do not let it burn.
- Remove from the heat and add boiling water over the peppers and let them soak.
- In a skillet, toast the sesame seeds, almonds, peanuts, and pumpkin seeds over medium-low heat in 1 tbsp of the oil.
- Add in the 2 tsp of reserved dry rub and let it toast slightly with the mixture for 1-2 minutes. Then add in the diced prunes, onion, and garlic. Continue to cook until fragrant and the onions are cooked through.
- In a blender, place the rehydrated chilis, 1/4-1/2 cup of the hot water, the nut mixture from the skillet, a cooked corn tortilla, almond butter, and chicken stock together and blend on high speeds until mixed and smooth.
- Return the mole sauce to the skillet over low heat and add in the diced Mexican chocolate and cook on low until it is mixed in. Test taste and adjust seasonings as desired. If the sauce is too thick you can thin it slightly with some of the hot water from the pepper mixture or additional chicken stock. If you do not have a smooth sauce (if the blender isn't high powered enough), strain it to remove lumps so it is silky and smooth.
- Serve the chicken with the mole over top and garnish with cotija cheese and cilantro if desired.
Notes
This recipe makes a large amount of mole. You can make it ahead of time and use it for the chicken and freeze extras if desired.
Nutrition
Serving: 1serving | Calories: 978kcal | Carbohydrates: 62g | Protein: 93g | Fat: 45g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 231mg | Sodium: 6484mg | Potassium: 2700mg | Fiber: 15g | Sugar: 25g | Vitamin A: 7959IU | Vitamin C: 14mg | Calcium: 269mg | Iron: 8mg