1. Marinate chicken in a medium bowl with lime juice, salt and pepper for 1 hour. 2. 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. 3. Add chili powder, cinnamon, oregano and cumin. Stir for 1 minute. 4. Add A.1. Original Sauce, tomato sauce and chicken broth to pan. Bring to a boil, and add chocolate chips. 5. Stir well and reduce heat to medium-low. Let sauce simmer for 15 minutes, stirring occasionally. 6. 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. 7. 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. 8. Plate grilled chicken and polenta slices. Spoon A.1. mole sauce over. Top with slices of avocado. ---------------------------------------------------------------------------
Nutrition
Ingredients
