Ingredients
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6 boneless skinless chicken thighs
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1/4 teaspoon sea salt
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1/4 teaspoon black pepper
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1 tablespoon olive oil
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1 small onion, chopped
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2 garlic cloves, minced
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2 serrano peppers, seeded and chopped
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1 tablespoon chili powder
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1 teaspoon ground cinnamon
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2 teaspoons dried oregano
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1 teaspoon ground cumin
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1/3 cup A.1. Original Sauce
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2 cups tomato sauce, from jar
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3/4 cup low sodium chicken broth
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1/4 cup chocolate chips
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24 ounces of pre-cooked polenta
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1 medium avocado
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1 pasilla chile, seeded and chopped
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2 limes, juice of
Instructions
- Marinate chicken in a medium bowl with lime juice, salt and pepper for 1 hour.
- While chicken is marinating: In a large pan, heat olive oil over medium heat. Add onion, garlic, serrano and pasilla peppers. Saute for 5 minutes.
- Add chili powder, cinnamon, oregano and cumin. Stir for 1 minute.
- Add A.1. Original Sauce, tomato sauce and chicken broth to pan. Bring to a boil, and add chocolate chips.
- Stir well and reduce heat to medium-low. Let sauce simmer for 15 minutes, stirring occasionally.
- Heat electric grill on High. Spray with non-stick cooking spray. Add chicken thighs (grill in two batches) and close grill. Grill until chicken is fully cooked through, about 15 to 20 minutes.
- Remove chicken from grill. Slice polenta crosswise into 8 circles. Place polenta slices on grill. Close grill, and cook until golden and brown grill marks appear, about 8 minutes.
- Plate grilled chicken and polenta slices. Spoon A.1. mole sauce over. Top with slices of avocado.