Chocolate Chicken Burger
8 chicken breasts
3 teaspoons hazelnut butter
Chili Chocolate Sauce
1 large onion, diced
3 cloves of garlic, sliced into thirds
1/2 cup large dried ancho chilies
2 Tablespooons peanut oil
3 tomatillos cut in halves
1 teaspoon cinnamon
1/2 teaspoon all spice
1 teaspoon dried chilies
3 Tablespooons sesame seeds
2 cups water
2 oz dark chocolate
Preheat pan over a high heat grill until it is smoking.
Add oil to the pan then add the onions, garlic, chilies, sesame seeds and tomatillos.
Cook over high heat until charred and darkened (approximately 10 minutes)
Add water to the pan and reduce heat to medium low.
Allow chili sauce to simmer for 20 minutes, remove from the heat and cool slightly.
Puree ingredients in a blender until a smooth paste is achieved.
Grate in chocolate and season with salt and pepper.
Make a pocket in the chicken using a sharp knife.
Reserve 1 cup of the chili chocolate sauce for basting.
Stuff cooled chili chocolate sauce in the chicken pocket.
Cover chicken with plastic wrap.
Place the chicken into the refrigerator for 1 hour.
Preheat the grill to 350°F or medium heat.
Oil the grill.
Place chicken on the grill, cook for 6 minutes and flip.
Once flipped, baste with reserved chili chocolate sauce.
Continue to cook for 5 minutes.
Remove from grill and tent with foil.
Brush buns with Hazelnut butter and toast on the grill for 30 seconds.
Pairs Well With
At first this recipe scared me. Could sweetened chocolate really work with a grilled chicken breast. I have heard and tasted turkey mole, a dish of Latin American origin, which includes among many ingredients, unsweetened cocoa powder, but never had I paired a dark chocolate bar with a chicken burger until now! As odd as this is, it works & is good.
This recipe was adapted from Rob Rainford of License to Grill.