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Photo of Chargrilled chicken with mole by WW

Chargrilled chicken with mole

Total Time
1 hr
25 min
35 min
Forget what you know about sauces – the sweet and smokey mole from central and Southern Mexico uses chocolate and cinnamon for a flavour you won't forget



2 cob(s), large, husk removed

Rice, white, dry

½ cup(s), (long grain)

Fresh coriander

2 tbs, finely chopped

Lime juice

2 tbs


1 medium

Olive oil

2 tsp

Brown onion

1 medium, finely chopped


1 clove(s), chopped

Dried oregano

½ tsp

Ground cumin

½ tsp

Ground chilli

½ tsp

Ground cinnamon

1 g

Salt reduced chicken stock

cup(s), (80ml)

Dark chocolate

10 g

Skinless chicken breast

500 g, tenderloins

Sesame seeds

2 tsp, lightly toasted

Oil spray

1 x 3 second spray(s)


  1. Preheat a chargrill or barbecue over medium-high heat. Cook corn cobs, turning occasionally, for 20 minutes or until tender and lightly charred on all sides. Cool for 5 minutes. Using a sharp knife, cut kernels from cobs.
  2. Meanwhile, cook rice in a saucepan of boiling salted water for 10–12 minutes or until tender. Drain and place in a bowl. Stir in corn, chopped coriander and juice. Season with salt and freshly ground black pepper.
  3. Using a small sharp knife, cut a shallow cross through the base of the tomato. Place tomato in a small heatproof bowl. Cover with boiling water and set aside for 2 minutes. Drain and cool. Peel off skin and cut tomato in half crossways. Use a small teaspoon to scoop out and discard the seeds and pulp. Coarsely chop tomato flesh.
  4. Heat oil in a non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, oregano, cumin, chilli and cinnamon and cook, stirring, for 1 minute or until fragrant. Add tomato and cook, stirring, for 2–3 minutes or until mixture is pulpy.
  5. Place tomato mixture into a food processor. Add stock and process until almost smooth. Return tomato mixture to frying pan and add chocolate. Stir over low heat until chocolate has melted. Remove mole from heat and cover to keep warm.
  6. Reheat a chargrill or barbecue over high heat. Lightly spray chicken with oil. Cook for 2–3 minutes each side or until cooked through. Divide rice salad among plates and top with chicken. Drizzle chicken with mole and sprinkle with sesame seeds and extra coriander. Serve.


SERVING SUGGESTION: steamed green vegetables.TIP: Mole (say “mole-lay”) is the term used for a variety of Mexican sauces. Some of the most popular use chocolate, which should not be too sweet and added just at the end.