Mexican Grilled Mole Chicken on Arteflame Grill

Introduction

This Grilled Mole Chicken recipe brings bold, smoky, and complex flavors to your table. The rich mole marinade coats the juicy chicken before it's seared at 1,000°F on the center grill grate of the Arteflame, locking in moisture and imparting a steakhouse-quality char. Then, it's moved to the flat cooktop to reach the perfect doneness. This method ensures every bite is succulent and deeply flavorful, just like an authentic Mexican dish should be.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup mole sauce
• 2 tablespoons butter
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

Step 1: Prepare the Arteflame Grill

1. To light the Arteflame grill, pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and wait about 20 minutes for the grill to heat up.

Step 2: Marinate the Chicken

1. In a bowl, coat the chicken in mole sauce, ensuring even coverage.
2. Let it marinate for at least 30 minutes or overnight for deeper flavor.

Step 3: Sear the Chicken

1. Place the marinated chicken on the center grill grate of the Arteflame at 1,000°F.
2. Sear for about 2 minutes per side to lock in juices.
3. Move the chicken to the flat cooktop to finish cooking.

Step 4: Cook to Perfection

1. Lower the heat by placing the chicken further from the center.
2. Continue grilling until internal temperature reaches 150°F.
3. Remove the chicken from the grill (it will continue cooking to 165°F).

Step 5: Serve and Enjoy

1. Let the chicken rest for 5 minutes before slicing.
2. Garnish with fresh cilantro.
3. Serve with lime wedges.

Tips

• Use butter instead of olive oil for richer flavor.
• Always let meat rest after grilling for better juiciness.
• Adjust placement on the flat cooktop for precise temperature control.

Variations

• Spicy Chipotle Mole: Add 1 teaspoon chipotle powder to the mole for extra heat.
• Sweet Chocolate Mole: Stir in 1 tablespoon dark chocolate for a richer, deeper flavor.
• Citrus Mole Chicken: Add the zest of one orange for a zesty, fresh take.
• Garlic-Herb Mole: Mix mole sauce with minced garlic and oregano for an herby twist.
• Smoky Adobo Mole: Blend mole sauce with 1 tablespoon adobo sauce for a rich, smoky finish.

Conclusion

Grilling Mexican-style Mole Chicken on the Arteflame brings out rich, smoky flavors with a juicy texture. The searing heat creates incredible depth, while the flat cooktop ensures even cooking. Try different marinades and pair it with delicious sides for the perfect meal.

Best Pairings

• Grilled street corn (elote)
• Warm flour or corn tortillas
• Mexican-style rice
• Black beans
• Fresh guacamole