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Grilled Chicken MoleGrilled Chicken Mole
Grilled Chicken Mole

Grilled Chicken Mole

Make it a meal: Serve with grain and rice blend, topped with mashed avocado and a chopped pepper, onion and corn relish.
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Recipe - The Fresh Grocer - Corporate
GrilledChickenMole.jpg
Grilled Chicken Mole
Prep Time30 Minutes
Servings4
Cook Time10 Minutes
Calories359
Ingredients
2 Tbs olive oil
4 dried ancho chiles, stemmed
1 can (14.5 ounces) diced tomatoes with roasted garlic and onion
1/4 cup lightly salted cashew halves and pieces
1/2 tsp ground cumin
1 1/2 Tbs lime zest
1 cinnamon stick
1 1/2 cup unsalted chicken stock
2 Tbs fresh lime juice
2 Tbs unsweetened cocoa powder
4 boneless, skinless chicken breasts (about 6 ounces each)
Fresh cilantro sprigs for garnish (optional)
Directions

1. In large saucepot, heat 1 tablespoon oil over medium-high heat; add chiles. Cook and stir 2 minutes, being careful not to let chiles burn; transfer to bowl. Reduce heat to medium. Add tomatoes, cashews and cumin; cook and stir 5 minutes. Add lime zest; cook and stir 2 minutes. Add cinnamon stick, stock, lime juice, cocoa powder and chiles; cook and stir 15 minutes or until thickened. Remove cinnamon stick; transfer to blender. Blend on high until smooth; stir in salt and pepper to taste. Makes about 2¼ cups.

 

2. Prepare outdoor grill for direct grilling over medium-high heat. Rub chicken with remaining 1 tablespoon oil and salt and pepper to taste. Place chicken on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, turning once. Serve chicken topped with mole sauce; garnish with cilantro, if desired.

 

Nutritional Information
  • 15 g Fat
  • 3 g Saturated fat
  • 96 mg Cholesterol
  • 600 mg Sodium
  • 15 g Carbohydrates
  • 4 g Fiber
  • 4 g Sugars
  • 3 g Added sugars
  • 40 g Protein
30 minutes
Prep Time
10 minutes
Cook Time
4
Servings
359
Calories

Shop Ingredients

Makes 4 servings
2 Tbs olive oil
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz, 68 Fluid ounce
$37.99$0.56/fl oz
4 dried ancho chiles, stemmed
Chi-Chi's Diced Green Chiles, 4 oz
Chi-Chi's Diced Green Chiles, 4 oz, 4.25 Ounce
$1.69$0.40/oz
1 can (14.5 ounces) diced tomatoes with roasted garlic and onion
Hunt's Diced Tomatoes, 14.5 oz
Hunt's Diced Tomatoes, 14.5 oz, 14.5 Ounce
On Sale! Limit 4
$1.25 was $1.69$0.09/oz
1/4 cup lightly salted cashew halves and pieces
Planters Lightly Salted Cashew Halves & Pieces, 8 oz
Planters Lightly Salted Cashew Halves & Pieces, 8 oz, 8 Ounce
$9.29$1.16/oz
1/2 tsp ground cumin
McCormick Ground Cumin, 1.5 oz
McCormick Ground Cumin, 1.5 oz, 1.5 Ounce
$3.49$2.33/oz
1 1/2 Tbs lime zest
Fresh Lime, each
Fresh Lime, each, 1 Each
$0.50
1 cinnamon stick
Badia Cinnamon Sticks, 1.25 oz
Badia Cinnamon Sticks, 1.25 oz, 1.25 Ounce
$1.99$1.59/oz
1 1/2 cup unsalted chicken stock
College Inn 100% Natural Chicken Broth, 32 oz
College Inn 100% Natural Chicken Broth, 32 oz, 32 Ounce
$3.29$0.10/oz
2 Tbs fresh lime juice
Bowl & Basket Lime Juice, 15 fl oz
Bowl & Basket Lime Juice, 15 fl oz, 15 Fluid ounce
$1.79$0.12/fl oz
2 Tbs unsweetened cocoa powder
Ghirardelli Premium Baking Dutch-Process Unsweetened Cocoa Powder, 8 oz
Ghirardelli Premium Baking Dutch-Process Unsweetened Cocoa Powder, 8 oz, 8 Ounce
$6.49$0.81/oz
4 boneless, skinless chicken breasts (about 6 ounces each)
Perdue Boneless Skinless Chicken Breasts
Perdue Boneless Skinless Chicken Breasts, 1.5 Pound
$7.49 avg/ea$4.99/lb
Fresh cilantro sprigs for garnish (optional)
Fresh Organic Cilantro, bunch
Fresh Organic Cilantro, bunch, 1 Each
On Sale!
$1.79 was $1.99

Nutritional Information

  • 15 g Fat
  • 3 g Saturated fat
  • 96 mg Cholesterol
  • 600 mg Sodium
  • 15 g Carbohydrates
  • 4 g Fiber
  • 4 g Sugars
  • 3 g Added sugars
  • 40 g Protein

Directions

1. In large saucepot, heat 1 tablespoon oil over medium-high heat; add chiles. Cook and stir 2 minutes, being careful not to let chiles burn; transfer to bowl. Reduce heat to medium. Add tomatoes, cashews and cumin; cook and stir 5 minutes. Add lime zest; cook and stir 2 minutes. Add cinnamon stick, stock, lime juice, cocoa powder and chiles; cook and stir 15 minutes or until thickened. Remove cinnamon stick; transfer to blender. Blend on high until smooth; stir in salt and pepper to taste. Makes about 2¼ cups.

 

2. Prepare outdoor grill for direct grilling over medium-high heat. Rub chicken with remaining 1 tablespoon oil and salt and pepper to taste. Place chicken on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, turning once. Serve chicken topped with mole sauce; garnish with cilantro, if desired.