Smoked Chicken Mole

Name: Hähnchen Mole Geräuchert
Total time: 3 h
Ingredients: 15 g Ungesüßtes Kakaopulver; 12 g Ancho-Chilipulver; 10 g Brauner Zucker; 18 g Meersalz; 6 g Gemahlener Kreuzkümmel; 3 g Zimt gemahlen; 5 g Knoblauchpulver; 8 g Geräuchertes Paprikapulver

SmokingPoultryHot SmokingMedium3-4 hrs74-76 °C120-135 °CCherry + Mesquite

A Mexican-inspired smoke rub with cocoa, chili and cinnamon gives the chicken a deep, complex flavor. The smoke perfectly complements the earthy mole aromas. Ideal for chicken thighs or whole chickens.

Ingredients(for 1 kg)

Unsweetened cocoa powder15 g

Ancho chili powder12 g

Brown sugar10 g

Sea salt18 g

Ground cumin6 g

Ground cinnamon3 g

Garlic powder5 g

Smoked paprika8 g

Instructions

Preparation

10 min + 2–12 hrs resting

Mix all rub ingredients well. Pat chicken dry, massage rub all over and let rest covered in the refrigerator.

Smoking

3–4 hrs

Set smoker to 120–135 °C. Add cherry and mesquite wood. Place chicken in smoker and smoke until an internal temperature of 74–76 °C is reached.

Resting

10–15 min

Remove chicken from smoker, loosely cover with aluminum foil and let rest for 10–15 minutes so the juices redistribute.

Pro Tip

Place a small piece of dark chocolate (at least 70%) in the drip tray – the melting cocoa scent intensifies the mole aroma in the cooking chamber.

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