GRILLED CHICKEN MOLE NEGRO
Provided by Guy Fieri
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- For the mole negro: In a large saute pan over medium heat, toast the ancho and guajillo chiles on both sides until softened and fragrant, being careful not to scorch them, 20 to 30 seconds. Add 1 cup of hot water to the pan, just enough to cover the chiles, and set aside for 30 minutes to reconstitute. Add the chiles and soaking water to a blender. Then add the onions, almonds, raisins, piloncillo, sesame seeds, cinnamon, oregano, garlic, cloves and 1/2 cup of the chicken broth. Puree until very smooth, adding a little more chicken broth if too thick.
- In a 6-quart Dutch oven over medium-high heat, add the lard and the mole puree and cook, stirring constantly, until most of the liquid has evaporated and the mixture becomes glossy, 6 to 8 minutes. Add the remaining 2 1/2 cups chicken broth and the chocolate. Boil for about 5 minutes, then reduce to a simmer and cook, uncovered, until thick, about 15 minutes. Add the salt; taste and adjust as needed. Remove from the heat, cover and keep warm.
- For the grilled chicken: Preheat the oven to 350 degrees F. Prepare a grill for high heat and wipe down the grates with an oil-blotted paper towel.
- Combine the granulated garlic, salt, ancho powder, cumin, chipotle powder, pepper and cayenne in a small bowl and mix well. Sprinkle the chicken pieces all over with spice mixture. Place the chicken on the grill, skin-side down, and cook until nicely charred, 3 to 4 minutes. Flip and cook on the reverse side for another 3 to 4 minutes. Once chicken has acquired nice grill marks, transfer it to a roasting pan and finish cooking in the oven, 15 to 20 minutes.
- To serve, ladle the mole sauce onto a large platter and arrange the grilled chicken, skin-side up, on the top. Garnish with scallions and cilantro. Serve with extra mole sauce on the side.
GRILLED CHICKEN MOLE SANDWICH
Make and share this Grilled Chicken Mole Sandwich recipe from Food.com.
Provided by mariposa13
Categories Lunch/Snacks
Time 42m
Yield 4 sandwich
Number Of Ingredients 14
Steps:
- For mole, remove stem and seeds from peppers; coarsely chop peppers and set aside.
- In a large skillet cook onion and garlic in hot oil over medium-high heat for 4 to 5 minutes or until onions are brown.
- Add the dried peppers and 1/2 cup water; reduce heat and stir in chocolate.
- Cook and stir over medium heat, uncovered, for 3 to 5 minutes or until thickened and bubbly. Cool slightly.
- Transfer mixture to a food processor bowl or blender container; cover and process or blend until a smooth paste.
- Set aside to cool. Reserve 1 to 2 tablespoons mole.
- Season chicken with salt, if desired. Using a sharp knife, carefully butterfly-cut each breast; spread inside face of each breast with mole. Fold closed.
- Rub the outside of each breast with reserved mole.
- Grill breasts on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink, turning once halfway through. Cover and chill.
- In a small bowl stir together avocado, light mayonnaise dressing, salt, and the ground red pepper, if desired.
- Slice chicken into 1/4- to 1/2-inch-thick slices.
- Spread avocado mixture on split rolls; layer with chicken, romaine, and tomato slices. Garnish with sliced papaya.
- Serve open-faced.
- Make-Ahead Tip: Up to 8 hours ahead, prepare and grill the chicken. Cover and chill until ready to serve.
Nutrition Facts : Calories 404.6, Fat 16.9, SaturatedFat 3.3, Cholesterol 68.4, Sodium 366.8, Carbohydrate 33.5, Fiber 5.1, Sugar 11.3, Protein 30.9
GRILLED CHICKEN MOLE
Steps:
- For the brine and chicken: In a medium saucepan, combine 1 cup water, the salt, sugar, garlic and bay leaves. Bring to a simmer to dissolve the sugar and salt. Once boiling, remove from the heat and add 3 cups ice. Once the liquid is cool, pour into a freezer bag. Add the chicken to the brine, making sure it is completely submerged. Refrigerate for 1 hour.
- For the dry rub: Combine the ancho chile powder, granulated garlic, salt, cumin, onion powder, cinnamon and black pepper together and toast in a dry pan until fragrant, 1 to 2 minutes.
- Remove the chicken from the brine and pat dry. Sprinkle the chicken on all sides with the dry rub, massaging the spices into the meat and ensuring that all sides are completely coated. Return to the refrigerator and marinate for 1 hour.
- For the mole sauce: In a medium saute pan over medium heat, add the canola oil and onions and cook until translucent, 3 to 4 minutes. Add the garlic and cook for another minute. Stir in the tomatoes, chocolate, almonds, cinnamon, cumin, ancho chiles and chipotles with their liquid and simmer for 5 minutes. Transfer the mixture to a food processor, add in the chicken stock and puree until smooth. Add the currants and process again. Set half of the sauce aside for serving and reserve the other half for basting the chicken.
- Preheat a grill to medium-high heat. Grill the chicken, turning occasionally, until the internal temperature reaches 165 degrees F, 10 to 15 minutes per side. Using a silicone pastry brush, baste with the mole sauce for the final 5 to 8 minutes of cooking time.
- Garnish with cilantro and lime wedges. Serve with steamed white rice and extra mole sauce slathered over the top.
CAFE STYLE GRILLED CHICKEN SANDWICHES
Delicious and tender grilled chicken on a bed of lettuce, tomato and mayo sandwiched between two slices of toasted French bread. Bacon and provolone cheese can also be added to sandwiches.
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat grill to medium-high heat.
- Prick chicken breasts all over with a fork. Place chicken breasts, 1/4 cup olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper, and chopped fresh dill in a bowl. Stir to coat chicken breasts completely. Let stand for 10 minutes.
- Remove chicken breasts from marinade, discard marinade, and grill chicken for 10 to 15 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C). Remove from grill; let stand for 5 minutes. Cut chicken breasts in half.
- Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the pan and toast until golden brown on one side, about 3 minutes; remove from pan.
- For sandwich assembly, place one slice of French bread with toasted side down onto a serving plate. Spread mayonnaise on bread; top with a slice of tomato, salt and ground black pepper to taste, half a grilled chicken breast, and lettuce. Spread untoasted side of another slice of bread with mayonnaise and place on top to make a sandwich.
Nutrition Facts : Calories 553 calories, Carbohydrate 42.6 g, Cholesterol 48.3 mg, Fat 34.1 g, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 8 g, Sodium 637.2 mg, Sugar 3.2 g
More about "grilled chicken mole sandwich recipes"
GRILLED CHICKEN MOLE SANDWICH | BETTER HOMES & GARDENS
From bhg.com
Total Time 42 minsCalories 524 per serving
MEXICAN MOLE SAUCE RECIPE (CHICKEN MOLE) - THE …
From theforkedspoon.com
GRILLED CHICKEN SANDWICH - SPEND WITH PENNIES
From spendwithpennies.com
GRILLED CHICKEN MOLE RECIPE – MOM'S MEXICAN RECIPES
From moms-mexican-recipes.com
GRILLED CHICKEN-MOLE SANDWICHES - BETTER HOMES
From bhg.com
Servings 4Calories 624 per servingTotal Time 42 mins
- In a small bowl stir together mashed avocado, mayonnaise, 1/4 teaspoon salt, and cayenne pepper. Cover and chill until ready to serve.
- Sprinkle chicken with additional salt and black pepper. Using a sharp knife, carefully butterfly-cut each chicken breast half by cutting horizontal two-thirds of the way through the chicken piece. Open each breast half and spread with 1 tablespoon of the molé sauce; fold closed.
- For a charcoal or gas grill, lightly grease grill rack. Place chicken on the rack of a covered grill directly over medium heat. Grill for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling and brushing with the remaining molé sauce during the last 3 minutes of grilling. (If molé sauce is too thick to brush, thin the sauce with a little lime juice.)
- If desired, cut chicken diagonally into 1/4- to 1/2-inch slices. Line bottoms of buns with lettuce and tomato; add chicken. Spread avocado mixture over chicken; replace tops of buns.
HOW TO GRILL CHICKEN - THE NEW YORK TIMES
From nytimes.com
GRILLED CHICKEN BREAST {EASY AND JUICY!} – WELLPLATED.COM
From wellplated.com
5 CONDIMENT, SAUCE, & SPREAD IDEAS TO UPGRADE ANY SANDWICH
From food52.com
RECIPE: GRILLED CHICKEN AND ARUGULA SANDWICH FROM EMILY RICHARDS
From kitchener.ctvnews.ca
BEST GRILLED CHICKEN SANDWICHES RECIPE - HOW TO MAKE GRILLED …
From goodhousekeeping.com
EASY GRILLED CHICKEN RECIPES FOR LABOR DAY - THE NEW YORK TIMES
From nytimes.com
GRILLED CHICKEN MOLE SANDWICH - LUNCHLEE
From lunchlee.com
GRILLED CHICKEN MOLE SANDWICH - THAT'S MY HOME
From thatsmyhome.recipesfoodandcooking.com
GRILLED CHICKEN SANDWICHES WITH MOLE SAUCE RECIPE
From slurrp.com
EASY GRILLED CHICKEN SANDWICH RECIPE | KITCHN
From thekitchn.com
CHICK FIL A GRILLED CHICKEN SANDWICH RECIPE - COPYKAT RECIPES
From copykat.com
GRILLED BBQ CHICKEN SANDWICHES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEST GRILLED CHICKEN SANDWICH RECIPE - HOW TO MAKE A GRILLED
From delish.com
GRILLED CHICKEN BREASTS RECIPE - NYT COOKING
From cooking.nytimes.com
GRILLED CHICKEN-MOLE SANDWICHES | PUNCHFORK
From punchfork.com
HONEY MUSTARD GRILLED CHICKEN - RECIPE GIRL®
From recipegirl.com
BEST GRILLED CHICKEN SANDWICH RECIPE - HOW TO MAKE A GRILLED …
From thepioneerwoman.com
RECIPE: SPICY GRILLED CHIPOTLE CHICKEN STARS IN THESE IRRESISTIBLE ...
From bostonglobe.com
37 GRILLED CHICKEN RECIPES FOR THE BEST BARBECUED BIRDS ON THE …
From epicurious.com
BEST CHICKEN SALAD RECIPES | 15 EASY CHICKEN SALAD RECIPES - DELISH
From delish.com
GRILLED CHICKEN THIGHS WITH QUICK AND EASY MARINADE RECIPE
From bonappetit.com
You'll also love