GRILLED CHICKEN WITH MOLE
Ingredients
- 1 whole chicken in pieces (wing, thigh, breast, leg)
- 100 g regular mustard
- 50 g Rub del Norte SMP
- 50 g Rub de la Costa SMP
- 50 g Rub del Norte SMP
- 10 g Sal Ahumada Original SMP
For the mole:
- ½ white onion
- 3 tomatoes
- 2 garlic cloves
- 200 g semi-sweet chocolate
- 3 chile ancho
- 1 chile pasilla
- 2 chile guajillo
-
50 g lard
Directions
For the mole:
Grill the tomatoes, onion and garlic. Soak the dry chiles in hot water.Add to the blender the grilled vegetables, the soaked chiles, 1 tbsp of Rub del Norte, 1 tbsp of Rub de La Costa SMP, semi-sweet chocolate and blend very well.Add a little of the water used to soak the chiles and keep blending.
Rectify seasoning.
Heat the lard in a pan or saucepan and pour the mole to fry. Mix very well so it takes an even darker color. Add Sal Ahumada Original SMP if necessary. Set aside.
For the chichen:
Spread mustard in the chicken pieces and season with Rub de La Costa SMP. Cook the chicken with the skin upwards over the grill on indirect heat at 350° F.
After around 45 minutes, verify internal temperature in the thickest part of the chicken, in this case, the breast.
When the internal temperature is 160° F, the chicken is ready.
For serving:
Remove the chicken from the grill and let it sit inside a platter for about 10 min.
Put the chicken pieces on a plate and add the mole.
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