On The Grill
by Andrea Alden
Strain the puréed peppers
- 12 chicken thighs (bone-in skin-on, or boneless, your preference)
- Club House La Grille Southern Style BBQ Seasoning
- 4 cups of chicken stock
- 4 dried Anaheim chilies
- 4 dried California chilies
- 4 dried pasilla chilies
- 1 to 3 dried chipotle chilies (depending on how hot you like it)
- 4 tbsp. oil, divided
- 2 tsp. ground cloves
- 1 tbsp. cumin
- 3 cloves of garlic
- 2 tbsp. flour
- 100g. of dark chocolate, chopped
- 1 can of tomato paste (5½ oz.)
- 1 tbsp. oregano
NOTE: if you can’t find four different dried chili varieties, feel free to use only one. Just remember that Chipotle chilies are spicy, and should not be used as the whole basis of this sauce.
Remove the seeds and stems from the chilies you are using in this recipe.
Heat 2 tbsp. of oil in your Napoleon Stainless Steel Wok
using your side burner, or over medium heat on your stovetop. Fry all of the chilies in the oil for a moment or two so that they become fragrant. Add 2 cups of the chicken stock and simmer for about 5 minutes.
Transfer the chilies and stock to a blender and add the cloves, garlic, and cumin. Blend for about a minute until everything is liquefied.
Return the wok to heat and add the remaining oil. Add 2 tbsp. of flour and mix well. Strain the chilies mixture through a mesh sieve into the wok with the flour and oil, and stir until thickened.
Add the chocolate, tomato paste, and oregano stirring well. Use the remaining chicken stock to thin the sauce out until it’s the desired consistency. You are aiming for thick gravy, but go with what feels right. Simmer on low while you grill the chicken. Remember that the sauce will thicken as it simmers.
Sear the chicken over direct heat for 4 minutes per side. Remove the chicken thighs from the grill and toss them into the simmering sauce to continue cooking for another 5 minutes before serving with rice, fresh bread, and your favorite sides. Don’t forget the margaritas
Serve with loads of sauce
Rice pairs nicely
A margarita won't hurt either
This Chicken Mole On The Grill was delicious. Proving once more that adding chocolate to a savory dish is something you should do more often. Have you tried Spicy Chili with Chocolate? It’s another great example of savory chocolate and BBQ meals that can easily be cooked using a gas grill like the Rogue®. What are you grilling this Cinco De Mayo?
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