Chipotle Bacon Mole On Grilled Chicken


Traditional mole sauce has a rich flavor from the many ingredients used. Our red mole is more streamlined and calls on bacon to help impart a smokier flavor. The chicken is rubbed in the mole paste, and is perfect with a side of Spanish rice or tortillas.

YIELD 2 servings
PREP TIME 20 minutes
COOK TIME 35 minutes

For the mole:
4 slices peppered bacon, chopped
4 chipotles in adobo plus 2
tablespoons adobo sauce
3 garlic cloves
3 tablespoons dark chocolate chips
2 tablespoons peanut butter
2 tablespoons tomato paste
2 teaspoons ground cumin
1½ teaspoons onion powder
1 teaspoon allspice
For the chicken:
2 chicken breasts
Salt and pepper to taste
1 cup chicken broth
Chopped cilantro for garnish
Rice or tortillas for serving

1. Make the mole: In a skillet over medium, cook the bacon until browned and rendered, about 10 minutes. Transfer the slices and the bacon grease to a blender. Add the remaining ingredients and blend until smooth and paste-like; add 1–2 tablespoons water if the mixture is too thick and won’t puree. Reserve half the paste for garnish.
2. Make the chicken: Preheat the grill to medium-high.
3. Season the chicken with salt and pepper. Rub with the mole paste and grill for 6–8 minutes per side, or until the internal temp reaches 165°F. Set the chicken aside to rest.
4. In a small saucepot, add the reserved mole paste and stir in the chicken broth. Bring to a boil and simmer for 5–10 minutes.
5. Serve the chicken topped with the mole and cilantro with a side of rice or tortillas.

Get more recipes like this in our November/December 2017 issue, available in print and through Magzter!

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