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Grilled Chicken Breasts With Spicy Green Mole

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Ingredients

Adjust Servings:
1 tablespoon Tamarind paste
13 tablespoon Vegetable oil
1/2 teaspoons chopped Garlic
1/2 cup chopped Onion
6 tablespoons chopped fresh Cilantro
1 teaspoon Spice blend
4 skinless Boneless chicken breast halves
4 Tomatillos husks removed and rinsed
1/2 cup hulled raw Pumpkin seeds
1/2 teaspoon ground Coriander
1/2 teaspoon ground Cumin
1 peeled Garlic cloves
2 poblano chile
1 cup roughly chopped romaine Lettuce leaves
1/2 teaspoon Kosher salt
1/2 cups Chicken broth

Grilled Chicken Breasts With Spicy Green Mole

Cuisine:

    Chicken breasts seasoned with spicy, melty green mole

    • 1 hour and 20 minutes
    • Serves 4
    • Medium

    Ingredients

    Directions

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    This is a significant and delicious meal, fit for a dinner party or a festive event.

    The grilled chicken breasts are smothered in a melty tasty green mole which could also be served for dipping.

    The sauce adds extra deliciousness to the chicken breasts; your guests will enjoy every bite.

    Featured image:
    Lemon grilled chicken breasts
    by Pam @ flickr

    Steps

    1
    Done

    In a small bowl, whisk all together with the tamarind paste, 1 ⁄2 cup of the vegetable oil, the chopped garlic, 1 ⁄4 cup of the chopped onion, the 2 tablespoons chopped cilantro, and the 1 teaspoon Southwest Essence.

    2
    Done

    In a large resealable bag, place the chicken breasts and pour the tamarind marinade on top, seal it and refrigerate for at least 2 hours or overnight.

    3
    Done

    To prepare the mole, heat a medium sauté pan over medium heat.

    4
    Done

    Add the tomatillos and dry- roast in the pan for 5 minutes, browning them on all sides.

    5
    Done

    Remove the tomatillos and set them aside to cool. Then, cut them into quarters.

    6
    Done

    Lower the heat under the pan and add the pumpkin seeds, coriander, and cumin.

    7
    Done

    Toast the pumpkin seeds and spices in the pan for 3 minutes while stirring often.

    8
    Done

    Put all the seeds to the bowl in a food processor, add the garlic cloves and the remaining 1 ⁄4 cup chopped onion, and process for 1 minute while scraping down the sides of the bowl after 30 seconds.

    9
    Done

    Meanwhile, add the tomatillos and roasted poblanos and process for another minute, scraping down the sides of the bowl after 30 seconds.

    10
    Done

    Add the romaine lettuce and process for 1 minute more. On low heat, prepare a medium saucepan and add 1 tablespoon vegetable oil.

    11
    Done

    Once the saucepan is hot, add the mole and cook for 5 minutes. Season with kosher salt, and add chicken broth. Simmer the mole while stirring it occasionally until it becomes thick.

    12
    Done

    Remove the pan from the heat and add in the chopped cilantro.

    13
    Done

    Set aside and keep warm until ready the chicken is ready to serve.

    14
    Done

    Now prepare your grilled chicken breasts:

    Preheat a grill to medium-low.

    15
    Done

    Remove the chicken breasts from the marinade.

    16
    Done

    Season them again with vegetable oil and sauce.

    17
    Done

    Sprinkle some kosher salt on top, then lay the chicken breasts on the grill and cook for 3 minutes.

    18
    Done

    Rotate the chicken breasts 90 degrees until grill marks appear and cook for 3 more minutes.

    19
    Done

    Rotate the chicken over and repeat. Keep cooking until it is nicely browned and the internal temperature registers 165°F.

    20
    Done

    Serve the chicken immediately, with the warm mole sauce that you prepared earlier over the top.

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