Easy Grilled Chicken Mole

User Rating
Votes: 2
Rating: 3
You:
Rate this recipe!
| Rate Recipe
Grilled Chicken Molé (Easy Molé Recipe)

Prep Time: minutes
Cook Time: minutes
Yields: servings
Difficulty:

Ingredients

  • For the Mole Sauce
  • 1 large Roma tomato roughly chopped
  • 1/2 medium white onion roughly chopped
  • 2 cloves garlic smashed
  • 1-2 serrano peppers sliced
  • 2 tablespoons toasted sesame seeds
  • cups chicken broth
  • salt and pepper to taste
  • 3 tablespoons grapeseed oil or canola oil
  • 1 8-ounce jar of dark molé paste (Doña María brand is the most popular)
  • For the Chicken
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon red pepper flakes
  • 2 pounds boneless chicken breasts Slice them so you have 6 thinner breasts
  • 1 lime juiced
  • oil for brushing grill grates
Difficulty:
All the delicious flavors of a home-style chicken mole, but ready to eat in about an hour!

What do you do when you're craving the flavors of chicken mole, but it's just too warm to cook inside the house? I fire up the outdoor grill and prepare this easy grilled chicken mole! When one thinks of preparing traditional Mexican mole at home, it can be a bit overwhelming. Growing up in a family of ten, sometimes my mom had to take shortcuts. She prepared a delicious chicken mole dinner in less than an hour using a popular mole paste. This commonly used paste can be found throughout the country. Fire up your grill and enjoy this grilled chicken mole outdoors with friends and family.

Directions

For the Mole Sauce
  1. To the blender, add the tomato, onion, garlic, serrano, 1 tablespoon sesame seeds and 1 cup chicken broth. Season to taste with salt and pepper. Blend on high until smooth. Set aside.
  2. In a skillet, preheat 2 tablespoons of oil to medium heat for a few minutes. When it's nice and hot, pour in the blended sauce into the hot oil. This is called searing the sauce. Stir quickly and turn heat down to a simmer. Cook for 5-6 minutes.
  3. Add in the mole paste and 3½ cups of broth. Stir well to combine and continue cooking for 25-30 minutes or until the mole sauce becomes thicker. Turn the heat off and cover skillet.
For the Chicken
  1. Preheat grill to medium/high heat with lid closed for 10 minutes. To a small bowl, add 1 teaspoon of each of salt, pepper, garlic powder, cumin powder and crushed red pepper flakes. Mix well.
  2. Season the chicken on both sides with seasoning mix. Drizzle with a little oil and squeeze on some fresh lime juice. Brush grill grates with oil and immediately add chicken breast to the hot side. Grill with lid closed for 4-5 minutes per side or until internal temperature reads 165ºF.
  3. Transfer cooked chicken to platter. Cover with foil to keep warm while you warm up your mole sauce. Pour a generous amount of mole sauce over the chicken. Garnish with remaining toasted sesame seeds. Serve with rice, beans, a simple salad and warm corn tortillas. Transfer cooked chicken to platter. Cover with foil to keep warm while you warm up your mole sauce. Pour a generous amount of mole sauce over the chicken. Garnish with remaining toasted sesame seeds. Serve with rice, beans, a simple salad and warm corn tortillas.

Chef Notes


Want to make this recipe even easier? Pick up a large, roasted rotisserie chicken from the market. Slice into pieces and place onto serving platter. Ladle warm mole sauce over the top. Garnish with toasted sesame seeds. Add more flavor to this easy mole sauce by roasting the tomato, onion, garlic and chile serrano before adding them to the recipe.

Rate this recipe

Votes: 2
Rating: 3
You:
Rate this recipe!
Did you know?

You can ripen an avocado quicker by placing it in a brown paper bag.

Follow along for more great tips