Grilled Mole Chicken: Authentic Mexican Style | Arteflame

Introduction

There is a distinct kind of magic that fills the air when the deep, earthy aroma of toasted chilies meets the distinct scent of wood-fired smoke. This Mexican Grilled Mole Chicken is not just a meal; it is a sensory journey that transports you straight to a Oaxacan kitchen, yet fits perfectly in your own backyard. The sauce is velvety and complex, coating crispy, juice-locked chicken in layers of spice, sweetness, and heat. It is the perfect dish for a celebratory gathering, turning a standard barbecue into an unforgettable fiesta.

Why It’s a Backyard Showstopper

I adore this recipe because it bridges the gap between gourmet dining and rustic outdoor cooking. Using the Arteflame grill allows you to achieve a professional sear that stovetops simply can't match, while the flat cooktop gently simmers the delicate chocolate-infused sauce without scorching it. It feels incredibly fancy but is surprisingly forgiving.

Tips for Success

• Watch the Heat: The sugar in the chocolate and raisins can burn quickly. Always move your skillet to the cooler outer edges of the flat top once the sauce simmers.
• Sear then Slide: Start the chicken on the center grill grate for a golden-brown crust, then finish cooking on the flat steel to keep the meat tender and juicy.

Ingredient Swaps

If you have a nut allergy, you can easily swap the almonds for pumpkin seeds (pepitas) to maintain that rich thickener. For a vegetarian twist, replace the chicken with thick Portobello mushroom steaks; they hold up beautifully against the robust mole sauce.

Ingredients

The Chicken

• 8 bone-in, skin-on chicken thighs (or legs)
• 2 tbsp olive oil or vegetable oil
• 1 tsp sea salt
• 1 tsp freshly ground black pepper

The Mole Sauce

• 4 dried Ancho chilies, seeds and stems removed
• 4 dried Guajillo chilies, seeds and stems removed
• 1/2 cup boiling water (to rehydrate chilies)
• 1 medium white onion, quartered
• 3 cloves garlic, peeled
• 2 ripe Roma tomatoes, halved
• 1/4 cup almonds, toasted
• 1/4 cup raisins
• 1 tsp cumin seeds
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 2 tbsp sesame seeds (plus extra for garnish)
• 1 tablet Mexican chocolate (e.g., Ibarra or Abuelita), or 2 oz dark chocolate
• 2 cups chicken broth
• 1 tbsp vegetable oil (for frying the sauce)

Instructions

Step 1: Prepare the Mole Base

1. Start by lightly toasting the dried Ancho and Guajillo chilies on a hot skillet or the flat top of your Arteflame until fragrant, taking care not to burn them.
2. Place the toasted chilies in a bowl and cover with boiling water. Let them soak for 20 minutes until soft.
3. While chilies soak, grill the onion, garlic, and tomatoes on the Arteflame flat top until they have a nice char.
4. In a blender, combine the soaked chilies, charred vegetables, almonds, raisins, cumin, cinnamon, cloves, sesame seeds, and about 1/2 cup of the chicken broth. Blend until completely smooth.

Step 2: Simmer the Sauce

1. Heat the 1 tbsp of oil in a cast-iron skillet or heavy pot placed directly on the Arteflame flat cooktop.
2. Pour the blended mixture into the hot oil (be careful of splatter) and fry for 5 minutes, stirring constantly to deepen the flavor.
3. Stir in the remaining chicken broth and the chocolate. Simmer gently until the chocolate is melted and the sauce thickens to a velvety consistency, about 10-15 minutes. Move the skillet to a cooler zone of the grill to keep warm.

Step 3: Grill the Chicken

1. Fire up your Arteflame grill. Aim for a medium-high heat on the center grill grate and a medium heat on the surrounding flat cooktop.
2. Rub the chicken thighs with olive oil, salt, and pepper.
3. Place the chicken skin-side down on the center grill grate to sear. Cook for 3-4 minutes until the skin is crispy and golden brown.
4. Flip the chicken and move it to the flat steel cooktop. This allows the meat to cook through evenly without burning the skin. Cook for another 15-20 minutes, or until the internal temperature reaches 165°F.

Step 4: Combine and Serve

1. Once the chicken is fully cooked, brush a generous layer of the warm mole sauce over the chicken pieces while they are still on the flat top, letting the sauce caramelize slightly for 1 minute.
2. Remove the chicken from the grill and plate it.
3. Ladle the remaining mole sauce over the chicken.
4. Garnish with toasted sesame seeds and fresh cilantro before serving.

Tips

Mastering mole on the grill requires temperature management. The sugar content in the chocolate and raisins makes the sauce prone to burning if exposed to direct high heat for too long. This is why the Arteflame is perfect; you can sear the chicken on the center grate for that crucial Maillard reaction, then move it to the flat top to finish cooking gently. When you apply the sauce, utilize the cooler outer edges of the cooktop to keep the mole warm without scorching it. If your mole becomes too thick while simmering, simply whisk in a little more chicken broth or water to reach your desired consistency—it should coat the back of a spoon effectively. For an even deeper flavor profile, make the mole sauce a day in advance; the flavors of the spices, chilies, and chocolate will meld together beautifully overnight, saving you prep time on grilling day.

Variations

Mole is a versatile dish with countless regional variations throughout Mexico, allowing you to customize this recipe to your palate. While this recipe leans towards a Mole Poblano style (red/brown), you can easily switch directions. If you prefer a fresher, herby profile, try a Mole Verde by swapping dried red chilies for fresh jalapeños and tomatillos, and using pumpkin seeds (pepitas) instead of almonds. For heat seekers, incorporate a Chipotle Mole by adding canned chipotle peppers in adobo sauce to the blender for a smoky, spicy kick. If you are cooking for vegetarians, replace the chicken with thick Portobello Mushroom steaks; the meaty texture of the mushrooms holds up beautifully against the rich sauce. Alternatively, try a Fruity Mole by adding half a ripe plantain or a slice of grilled pineapple to the blender base for a tropical sweetness that pairs exceptionally well with the smokiness of the grill.

Best pairings

To balance the richness of the mole, the sides should be relatively simple yet complementary. Authentic Mexican Red Rice (Arroz Rojo) is the classic companion, providing a fluffy texture to soak up the extra sauce. Warm, fresh corn tortillas are non-negotiable; char them briefly on the Arteflame flat top just before serving for a touch of smoke. For a vegetable side, grilled calabacitas (Mexican squash) with corn and onions offers a light, sweet contrast to the heavy sauce. Drink-wise, the complexity of mole pairs wonderfully with a slightly acidic beverage to cut through the richness. A classic Agua de Jamaica (hibiscus tea) is refreshing and tart, while a Mezcal Margarita echoes the smoky notes of the Arteflame grilling process. If you prefer wine, a fruit-forward Zinfandel or a Syrah holds up well against the chocolate and spice notes without being overpowered.

Conclusion

This Mexican Grilled Mole Chicken recipe is more than just a meal; it is a celebration of flavor, fire, and tradition. By utilizing the Arteflame grill, you elevate a classic kitchen staple into a backyard masterpiece, merging the rustic charm of wood-fired cooking with the sophisticated layers of mole sauce. The result is juicy, crispy-skinned chicken enveloped in a sauce that is at once spicy, sweet, and savory. It is a dish that invites conversation and lingering at the table. Whether you are hosting a summer fiesta or simply want to bring a taste of Mexico to your weeknight dinner, this recipe delivers on all fronts. Gather your ingredients, light your fire, and prepare for a culinary experience that honors the heritage of mole while embracing the joy of outdoor grilling.