Truth be told, I’m not terribly fond of making “chocolate” related foods. When it comes to cocao I like it dark & bitter & plain. I don’t actually love chocolate cake, I rarely "crave" chococlate infused sweets that much, I’m not even terribly fond of working with the stuff. Of course I went through the chocolate leaves, chocolate curls phase, but that was more like a science experiment. To be honest, I like something that won’t melt at body temperature. (Baker’s hands not Pastry hands)
My son asked me why we don't eat the cacao bean straight, so I launched into a diatribe about where chocolate came from & how the Incas first used it and how the Westerners first defiled it etc…. It is then that I am hit with a lightning bolt of creativity from the Food God. (Bless his name) I crack open my 100Y Better Homes & Garden’s Grilling Book (Basically a manual for manly men who like to stand outside in a haze of smoke from a burn pit with tongs in one hand & a beer in the other) and find this:
“Would you believe chocolate & Mexican Chili peppers could taste this good?”
So I checked my heart:
4 Chicken Breasts (check)
Giant bag of chocolate (check)
Empty agenda except baby, dinner & oldest 3 kids for school (check-check and double check)
So it basically went like this, this is not word for word “by the books” but this is how it worked for me:
For the Mole
- 1 onion diced
- 6 cloves of garlic, minced
- 3 (not Mexican but Korean) dried, deseeded & minced peppers
- 2 tbsp oil
- 85 grams of chocolate
- 1 c water
So you fry the onion & garlic in a skillet till tender & then add the pepper & water. When that comes to a simmer add the chocolate. Oh….there it goes….can’t turn back now. Simmer uncovered for about 3-5 min till it’s thick & throw in the blender & BLEND, baby!
Now stand there with a gleeful smile on your face as your whole household comes down one by one to try to “bum” chocolate off of you & instead discover that you mixed it with garlic. Nya ha ha!!
So the rest is easy as pie:
Set about 2 tbsp of the “mole mix” aside for each Chicken breast. Now cut a slit in your chicken breast horizontal like. This I enjoyed immensely. If you use a sharp knife you can slit the chicken starting at the fatest side & bring the knife around in a half circle but still only leaving a 2 inch incision where the knife when in. Next (forceps, nurse), spoon the chocolate mole into the chicken. Lather the reserved mole mixture on the bottom of the chicken breast (the side without the skin) & then grill on medium low or BBQ. Don’t ask me about timing cuz’ I always just wing it but it should take about 10 min for each side. Add more sauce when you turn it. And I don't know about YOU, but I like my grilled food with a little bit of a burn, makes me feel like I BBQ'd it for real.
Good Lord, that looks great!
Lastly, after you take it off the flame, let it rest for about 30 min. (Ain’t it exhausting being a chicken?)
Now for the avocado spread:
½ c mayo
Do I really need to tell you what to do with that? Keep it chuncky & adjust accordingly. I would’ve added a bit of EV olive oil even.
Now, slice & serve as a sandwich with some bread or Buns, (this is the recipe “all purpose” buns for burgers, works out pretty good) tomatoes & lettuce & avocado spread, I even reserved some of the extra chocolate mole sauce & put that in my sandwich too. And by gosh-golly, I was darn-tootin’ happy with myself. Between serving seconds & feeding mashed grossness to the Muncher, I thought it was a great sandwich.