A Flavor-Packed Journey: Grilled Chicken Meets Rich Chocolate Mole
There’s something undeniably special about dishes that blend the unexpected—like rich, velvety chocolate with earthy chiles and juicy grilled chicken. Grilled Chicken with Chocolate Mole Sauce is one of those magical combinations that manages to be comforting, elegant, and bold all at once.
If you’ve never made mole sauce before, don’t worry—it’s far less intimidating than it sounds. This streamlined version skips the traditional complexity without sacrificing flavor, making it perfect for a weeknight dinner or a special occasion.
Grilled Chicken with Chocolate Mole Sauce
Juicy grilled chicken meets a rich and savory chocolate mole sauce in this flavorful, impressive dish. Perfect for a special dinner or weekend meal, this recipe combines earthy spices, dark chocolate, and tender grilled meat for an unforgettable experience.
Prep: 15 min | Cook: 30 min | Total: 45 min
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons almond butter
- 1 tablespoon brown sugar
- 1 ounce dark chocolate, chopped
- Salt, to taste
Instructions
- In a bowl, combine olive oil, salt, pepper, garlic powder, and onion powder. Coat chicken breasts evenly and marinate for 30 minutes to 2 hours in the refrigerator.
- To make the mole sauce, heat vegetable oil in a saucepan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for 1 more minute.
- Stir in chili powder, cumin, and cinnamon. Cook for 1 minute to let spices bloom.
- Add crushed tomatoes, almond butter, and brown sugar. Simmer for 10–15 minutes until thickened and flavorful.
- Add chopped dark chocolate and stir until fully melted and incorporated. Season with salt to taste and keep warm.
- Preheat grill to medium-high. Grill marinated chicken breasts for 6–7 minutes per side or until internal temperature reaches 165°F. Let rest for a few minutes after grilling.
- Serve grilled chicken topped with generous spoonfuls of chocolate mole sauce. Optionally, serve with rice or warm tortillas.
Nutrition
- Calories: 480 kcal
- Fat: 28 g
- Carbs: 20 g
- Protein: 38 g
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Facebook PinterestThe Inspiration Behind the Dish
Mole (pronounced MOH-lay) is a cornerstone of traditional Mexican cuisine. While there are many regional versions, mole poblano is perhaps the most famous, known for its deep, rich sauce that includes chocolate, dried chiles, nuts, and spices.
Inspired by the essence of mole poblano, this simplified recipe uses pantry-friendly ingredients like almond butter and chili powder to mimic its complexity. The star of the show? That touch of dark chocolate that gives the sauce depth, a hint of bitterness, and a luxurious finish. Pair that with char-grilled chicken, and you’ve got a dish that tastes like something from a fine dining restaurant—without leaving your kitchen.
How to Make It
The dish starts with a simple but flavorful marinade for the chicken. Olive oil, garlic and onion powders, salt, and pepper are all you need. Let the chicken soak up these flavors for at least 30 minutes—though up to two hours will give you even better results.
While the chicken marinates, make the mole sauce. The base starts with sautéed onions and garlic, followed by blooming your spices—chili powder, cumin, and cinnamon. Crushed tomatoes give body and acidity, while almond butter and brown sugar add nutty sweetness. Then comes the magic: dark chocolate, melted in at the end to pull everything together.
Grill the chicken until golden and juicy, then serve it generously topped with the mole sauce. It’s rich. It’s bold. And it’s unforgettable.
Tips and Tricks
- Grill Alternatives: No grill? No problem. You can pan-sear or bake the chicken instead—just aim for an internal temp of 165°F.
- Spice Level: Add a pinch of cayenne or a diced chipotle pepper if you like more heat.
- Chocolate Choice: Use at least 70% dark chocolate for the best flavor—semi-sweet works in a pinch, but avoid milk chocolate.
- Nut Alternatives: Almond butter provides creaminess, but peanut butter or tahini also work for a twist.
Serving Ideas
This dish is perfect alongside fluffy Mexican rice, roasted vegetables, or warm tortillas to mop up the sauce. Want to impress guests? Garnish with chopped cilantro, a squeeze of lime, or a sprinkle of toasted sesame seeds.
Pair it with a smoky mezcal cocktail or a robust red wine, and you’ve got a dinner that feels like a celebration.
Wrap-Up
Grilled Chicken with Chocolate Mole Sauce is more than just dinner—it’s a culinary adventure. The combination of grilled meat and complex, silky mole will have your tastebuds dancing and your guests asking for seconds.
Whether you’re looking to explore new flavors or just want to switch up your usual chicken routine, this dish delivers.
❓ FAQ
Q: Can I make the mole sauce ahead of time?
A: Absolutely! It stores well in the fridge for up to 4 days and tastes even better the next day.
Q: What can I use instead of almond butter?
A: Peanut butter, sunflower seed butter, or even tahini work well.
Q: Is this dish spicy?
A: The recipe is mild to medium in heat. Add more chili powder or a chopped chipotle in adobo for extra kick.
