Cinco De Mayo Chicken Mole
on the BBQ

from Napoleon

Ingredients

  • Club House La Grille Southern Style BBQ Seasoning

  • 12 chicken thighs
    (bone-in or boneless - your preference)

  • 4 cups chicken stock

  • 4 Anaheim chilies, dried

  • 4 California chilies, dried

  • 4 pasilla chilies, dried

  • 1 to 3 chipotle chilies, dried

  • 4 tbsp. oil, divided

  • 2 tsp. ground cloves

  • 1 tbsp. cumin

  • 3 cloves garlic

  • 2 tbsp. flour

  • 100g. dark chocolate, chopped

  • 1 can (5½ oz.) tomato paste

  • 1 tbsp. oregano

Instructions

  1. Season the chicken thighs with the Southern Style BBQ Seasoning. Preheat your grill to 450°F preparing to use direct grilling.

  2. Remove the seeds and stems from the chilies you are using in this recipe to reduce the spiciness.

  3. 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.

  4. Transfer the chilies and stock to a blender and add the cloves, garlic, and cumin. Blend for about a minute until everything is liquefied.

  5. 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.

  6. 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.

  7. 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.