Quick Mole

Your standard barbecue sauce might take a
backseat to different dressing for grilled

Studio5 contributor Becky Low shares her
favorite mole recipe.

Grilled Chicken Mole
1 tablespoon butter

½ cup chopped onion

2 cloves garlic, minced

1-2 teaspoons New Mexico Chili powder, or regular chili
½ teaspoon fresh cracked black pepper
½ teaspoon smoked salt, may use regular salt
¼-½ teaspoon cayenne pepper, more less to taste
½-¾ teaspoon ground cinnamon
½ teaspoon anise seeds
1 tablespoon sesame seeds
¼ cup slivered almonds
1 can (6 oz) tomato paste
1 can (15 oz) chicken broth
¼ cup semisweet chocolate chips
2 pounds boneless, skinless chicken thighs
oil, limes, fresh cilantro
Spanish rice, sour cream, cheese, jalapeno peppers, finely
chopped, optional

Sauté onion in butter until translucent and beginning to
caramelize; add garlic and continue to

sauté until it becomes fragrant. Stir in chili powder,
smoked salt, cracked pepper, cinnamon, anise

seeds, sesame seeds, almonds, tomato paste and 1-cup
broth; reduce heat, cover and

simmer approximately 5 minutes, stirring frequently; stir
chocolate chips and continue to simmer

and stir an additional 5 minutes. For a smoother texture,
transfer sauce to blender and puree with

remaining chicken broth. If desired, thin with a little
water to create preferred consistency. Place

approximately ¾-1 cup sauce in a small bowl for basting;
remaining sauce aside for later use.

Heat grill to about 450 degrees. Baste chicken thighs on
both sides. Lightly brush with oil and

place on grill; grill 3-4 minutes, turn and grill opposite
side until chicken is cooked through. Discard

any leftover basting sauce. Serve grilled chicken sprinkled
with fresh squeezed lime juice, sprinkle

with cilantro, serve with the reserved mole sauce, Spanish
rice, sour cream, shredded cheese and

optional finely chopped jalapeno peppers!

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