Grilled Chicken Thigh Molé

[Tim McCann]

Man that looks good Jim!

 

[Pete in PG]

Delicious looking cook Jim; Mexican food is fantastic and this was done beautifully.

 

[Hamilton Barnes]

Man that looks good, think I am going to have to try that!!

 

[Peter Gallagher]

nice looking meal Jim - That's a serious plate!

 

[Clint]

I have to try this too

 

[Chris E]

I love mole but a bit of a pain. I'm going to try the box stuff. I've been buying a quart of mole sauce from my local Mexican restaurant and using it to make smoked chicken enchiladas but that requires too much planning ! My mouth is watering. I shouldn't read this stuff at dinner time.

 

[Clint]

I gave it a shot for dinner tonight - I cooked the thighs pretty direct until cooked through, & then I simmered them in a 12" CI skillet covered in foil for ~20 minutes..... sure wish I could've found & sliced an onion to throw on top. I used some of La Costena Mole (hot). I've only had mole in restaurants IIRC, & this was pretty good! It was also the first time I've used cast iron on my grill. I also bought a boxed type, & there were 5-6 varieties to choose from. Thanks for the idea!

I just had mine in a 8-10" tortilla, 1.5 thighs, a little salt, & a little lettuce.