-
1
For the brine and chicken: In a medium saucepan, combine 1 cup water, the salt, sugar, garlic and bay leaves.
-
2
Bring to a simmer to dissolve the sugar and salt.
-
3
Once boiling, remove from the heat and add 3 cups ice.
-
4
Once the liquid is cool, pour into a freezer bag.
-
5
Add the chicken to the brine, making sure it is completely submerged.
-
6
Refrigerate for 1 hour.
-
7
For the dry rub: Combine the ancho chile powder, granulated garlic, salt, cumin, onion powder, cinnamon and black pepper together and toast in a dry pan until fragrant, 1 to 2 minutes.
-
8
Remove the chicken from the brine and pat dry.
-
9
Sprinkle the chicken on all sides with the dry rub, massaging the spices into the meat and ensuring that all sides are completely coated.
-
10
Return to the refrigerator and marinate for 1 hour.
-
11
For the mole sauce: In a medium saute pan over medium heat, add the canola oil and onions and cook until translucent, 3 to 4 minutes.
-
12
Add the garlic and cook for another minute.
-
13
Stir in the tomatoes, chocolate, almonds, cinnamon, cumin, ancho chiles and chipotles with their liquid and simmer for 5 minutes.
-
14
Transfer the mixture to a food processor, add in the chicken stock and puree until smooth.
-
15
Add the currants and process again.
-
16
Set half of the sauce aside for serving and reserve the other half for basting the chicken.
-
17
Preheat a grill to medium-high heat.
-
18
Grill the chicken, turning occasionally, until the internal temperature reaches 165 degrees F, 10 to 15 minutes per side.
-
19
Using a silicone pastry brush, baste with the mole sauce for the final 5 to 8 minutes of cooking time.
-
20
Garnish with cilantro and lime wedges.
-
21
Serve with steamed white rice and extra mole sauce slathered over the top.
