Quicky Chicky Mole

If you’re reading this post, it means that it is Recipe Thursday. Which in return means that we have (almost) survived another work week! We should pat ourselves on the back for that and possibly pour ourselves an extra glass of wine in celebration of the Friday upon us. And while we are sipping (or guzzling -we don’t judge) our glass of wine, why not toss together a simple meal. Chock full of flavor and most importantly – Simplicity. Because you know we are all in need of some simplicity come weeks end.



1 can/jar/bottle of your favorite Enchilada Sauce

1/2 cup Cacao Nibs tied in cheesecloth

3 cloves garlic, minced

1/4 grated onion

2 teaspoons Chipotle Chili powder

1 teaspoon Chili Beak Original Oil

1 Tablespoon Hickory Smoked Sea Salt

Pepper to taste

1 bottle/can Mexican style beer

4 Chicken Breasts

In a Ziplock bag, combine all ingredients and let marinate for at least two hours (overnight is best).

Preheat grill. Remove chicken from the bag and reserve the liquid. Grill the chicken for about 5-8 minutes per side, turning once, until golden brown.  When the chicken is browned, move them to a warm side of the grill, replace the lid and continue grilling until juices run clear.


Meanwhile, remove the cacao nibs and toss away, pour the liquid from the baggie into a saucepan and reduce on med-high heat until thickened and reduced by 1/2.


Once both your chicken and “Mole” sauce are done, plate up and drizzle with lots of extra sauce. We served ours with baked polenta fries that were amazing dipped in the sauce.

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