We don’t know about you, but we find it pretty hard to resist anything chocolatey. So, when you pair sweet peanutty chocolate with the fragrant heat of chile peppers in a delicious mole sauce, you’ve got us hooked. Add all of that to some grilled chicken and our tastebuds have never been happier!
So, next time you tell the family it’s grilled chicken for dinner (again), get them excited with the addition of this sweet sauce to make Grilled Chicken Mole. It just might become a “must-have” on the dinner table.
Wonderful chicken mole that can be slow cooked over a Char-Broil grill that has the texture and flavors of Mexico.
- 4 chicken quarters
- 1 jar of Doña Maria mole
- 4 cups chicken broth
- Corn tortillas
- 11.75 x 9.5 x 2.5 disposable foil pan
- Pour the chicken broth into a saucepan and bring to a boil.
- Empty the jar of mole paste into foil pan.
- Pour the hot broth over the paste to dissolve it.
- Work the paste with a fork or spoon to help it dissolve. (Don’t worry if the paste doesn’t fully dissolve – it’ll finish during the cooking process.)
- Set up the grill for indirect heat.
- Add a chunk or two of hard wood (I usually use red oak) to the charcoal and grill the chicken directly over the coals for a few minutes until you get some grill marks. (The chicken will not be thoroughly cooked on the inside.)
- Place the foil pan filled with the mole sauce opposite of the charcoal coals.
- Submerge the chicken in the mole sauce.
- Close the lid and manage the cooking chamber temperature to 350°F or 400°F.
- Rotate and flip the chicken every 15 minutes.
- Chicken is done after 1.5 hours or when it reaches an internal temperature of 165°F.
Sauce consistency is up to you – add more broth or water if sauce gets too thick. You may use regular oak, mesquite, hickory or any fruitwoods for this recipe. Optional: Serve chicken with rice; pour the mole sauce over everything. Top the chicken with sesame seeds and make some corn tortillas while the grill is still hot.