Ingredients

For the Mole Marinade:

• 3 dried ancho chiles

• 2 dried guajillo chiles

• 1 cup chicken stock

• 2 tbsp cocoa powder (unsweetened)

• 1 tbsp smooth peanut butter

• 1 medium tomato, roasted

• 2 cloves garlic

• ½ small onion

• 1 tsp cinnamon

• 1 tsp cumin

• ½ tsp smoked paprika

• Salt and pepper to taste

• 2 tbsp olive oil

For the Chicken:

• 4 boneless chicken thighs (skin-on preferred)

• 1 tbsp lime juice

• 1 tbsp olive oil

For the Roasted Corn Salsa:

• 2 cups corn kernels (fresh or frozen)

• ½ red onion, finely diced

• 1 jalapeño, minced

• ¼ cup fresh cilantro, chopped

• 1 lime (juice and zest)

• Salt to taste

Instructions

Step 1: Prepare the Mole Marinade

1. Toast the dried chiles in the Platinum Grill Pan for 30 seconds per side — just until fragrant.

2. Remove seeds and soak in hot water for 10 minutes.

3. Blend chiles with chicken stock, cocoa, peanut butter, tomato, garlic, onion, and spices until smooth.

4. Season with salt and pepper. Add olive oil for a silky texture.

Step 2: Marinate the Chicken

1. Rub chicken thighs with lime juice, olive oil, and a generous coating of the mole marinade.

2. Let sit for at least 1 hour (overnight for best results).

Step 3: Grill to Perfection

1. Preheat the Platinum Grill Pan on medium-high for 2–3 minutes.

2. Place chicken skin-side down; grill for 5–6 minutes per side, brushing with leftover mole as it cooks.

3. The Platinum’s heat control will caramelize the sauce without burning it — creating that signature mole glaze.

Step 4: Make the Roasted Corn Salsa

1. In the same pan, toss in corn kernels and grill until lightly charred (3–4 minutes).

2. Transfer to a bowl and mix with red onion, jalapeño, cilantro, lime juice, zest, and salt.

Step 5: Plate It Up

1. Slice the grilled chicken and plate it over a scoop of roasted corn salsa.

2. Drizzle with a spoon of warm mole sauce.

3. Garnish with fresh cilantro and a lime wedge.