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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.

  • 30 minutes before you are ready to place on grill,
    take chicken out of refrigerator.

  • 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


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