Jul 14 2026
Restaurants›Aioli Bodega Espanola›Chuletón Recipe

Chuletón Recipe

Inspired by Aioli Bodega Espanola
Time2h
Serves4

Pounded California chiles chicken mole, marinated in orange, citrus

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Ingredients

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For the Chicken Marinade

For the Mole Sauce

For Serving

Method

Marinating the Chicken

  1. 1

    Prepare the Marinade

    In a large bowl, combine the orange juice, lime juice, minced garlic, cumin powder, salt, and black pepper.

  2. 2

    Marinate the Chicken

    Add the chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.

Making the Mole Sauce

  1. 3

    Prepare the Chiles

    Remove the stems and seeds from the dried California chiles. In a dry skillet over medium heat, toast the chiles for about 1-2 minutes until fragrant. Be careful not to burn them.

  2. 4

    Blend the Sauce

    Place the toasted chiles, diced tomato, chopped onion, chicken broth, peanut butter, dark chocolate, oregano, and sugar into a blender. Blend until smooth.

  3. 5

    Cook the Mole Sauce

    In a saucepan, heat the olive oil over medium heat. Pour in the blended mixture and simmer for about 20 minutes until thickened. Stir occasionally to prevent sticking.

Cooking the Chicken

  1. 6

    Grill the Chicken

    Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).

  2. 7

    Serve with Mole

    Once the chicken is cooked, serve it hot topped with the mole sauce. Garnish with chopped cilantro and lime wedges.

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