Grilled Chicken Mole With Zucchini

grilled-chicken-mole-zucchini
Photo by Christopher Testani
Grilled Chicken Mole With Zucchini 4.0 1 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 510 calories
    • Fat 34 g
    • Sat Fat 9 g
    • Cholesterol 165 mg
    • Sodium 1210 mg
    • Protein 33 g
    • Carbohydrate 22 g
    • Sugar 11 g
    • Fiber 5 g
    • Iron 5 mg
    • Calcium 141 mg

Puree the sesame seeds with the cocoa powder, chipotles, adobo sauce, tomato puree, onion, cilantro, ½ teaspoon salt, ¼ teaspoon pepper, and ½ cup water in a blender until smooth.

Heat a large saucepan over medium-high heat and add the sauce. Cook, stirring often, until thickened, 10 minutes. Transfer 1 cup to a bowl and refrigerate for 15 minutes.

Heat a grill pan over medium heat. Season the zucchini wedges with ½ teaspoon salt and ¼ teaspoon pepper. Grill, turning, until charred and tender, 10 minutes.

Ingredients

  1. Check ¼ cup sesame seeds
  2. Check 2 tablespoons cocoa powder
  3. Check 2 chipotles in adobo, plus 1 tablespoon adobo sauce
  4. Check 1 15-ounce can tomato puree
  5. Check 1 medium yellow onion, coarsely chopped
  6. Check ¼ cup, packed, coarsely chopped cilantro (leaves and stems)
  7. Check Kosher salt and black pepper
  8. Check 4 small zucchini, cut lengthwise into 8 wedges each, then halved crosswise
  9. Check 8 bone-in, skin-on chicken thighs (about 1¾ pounds)
  10. Check Cooked rice and lime wedges (optional), for serving

Directions

  1. Puree the sesame seeds with the cocoa powder, chipotles, adobo sauce, tomato puree, onion, cilantro, ½ teaspoon salt, ¼ teaspoon pepper, and ½ cup water in a blender until smooth.
  2. Heat a large saucepan over medium-high heat and add the sauce. Cook, stirring often, until thickened, 10 minutes. Transfer 1 cup to a bowl and refrigerate for 15 minutes.
  3. Heat a grill pan over medium heat. Season the zucchini wedges with ½ teaspoon salt and ¼ teaspoon pepper. Grill, turning, until charred and tender, 10 minutes.
  4. Toss the chicken with the chilled sauce, 1 teaspoon salt, and ½ teaspoon pepper in a bowl. Grill, turning, until cooked through, 25 minutes.
  5. Serve the chicken and zucchini with the rice, the remaining mole sauce, and the lime wedges.