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Grilled Chicken Breast

With Mole-Chile Marinade

Grilled chicken breast with a Mole-Chile Rub is an easy recipe. The marinade offers the perfect blend of ingredients. You are in for a real treat with this amazing recipe.

4 Boneless Chicken Breast

Marinade:
2 tbs ancho chile powder
1 tbs chile powder
1 1/2 tbs chipotle chile powder
3 tbs cocoa powder
2 tbs kosher salt
1 tsp cayenne pepper
2 tbs mexican oregano
4 cloves garlic chopped
1/4 cup grape seed oil
1 large or 2 small limes

Measure all dry ingredients for the marinade into
a plastic bag. Seal and shake to mix. Add grape seed
oil, juice from the lime, and chopped garlic.

Place chicken breast on cutting board, remove
any fat. With a small fork, pierce chicken, both
sides about 6 - 8 times per side. This allows the marinade to penetrate the chicken. Add Chicken
to marinade. Refrigerate 1 hour and up to 4 hours.

Let chicken rest at room temperature 30 minutes before you to grill. Remove the chicken from the bag and drain the excess marinade from the chicken.

Grill 5 minutes per side. Place on serving platter,
cover with foil & rest 5 minutes.

The meat is moist and tender. The flavors are amazing. The cocoa powder complements the chile powders and enhances the over all flavors of this dish.

Menu Suggestions:
Broccoli Cauliflower Salad
Green Chile Mashed Potatoes
Cola Cake

How Sweet It Is!

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