Chicken with Raspberry Chipotle Mole BBQ Sauce

I started out by lighting the kamado. (Note: Used a starter cube for the first time)

I then gathered the ingredients for the sauce. (Note: Much of the inspiration for this sauce and cook came from the BBQ Pit Boys but I changed up a number of items so it’s not exactly the same)

Orange juice, Calmato juice, catsup, brown sugar, molasses, cumin and mole into a pan.

1 cup raspberries and 6 chipotles with half the adobo sauce.

Let the emersion blender do its thing.


Add this to the pan and then bring to a boil. Reduce heat and simmer for 10 minutes, stirring every minute or so. (Note: The Mole takes a long time to break down)



Now sear the chicken on both sides.


Once seared move to the indirect side and sauce.


After 10 minutes it looks like this.

Flip and sauce again.


Once the thighs hit 175 I plated them with some Mexican style Slaw, a side of dipping sauce and a Sierra Nevada Torpedo IPA .



Here is my Money Shot.

Both the wife and I loved it.

Thanks for looking.

Brew-Bq said:

Looks great. How did the raspberry flavor hold up? I love the BBQ Pit Boy videos!

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Thank you Brew-Bq. Next time I'll add more raspberries. You could taste them but I wanted the flavor to be more pronounced.

tdwalker said:

Any heat from the chipotles?

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Yes there was some. If I wasn't also making this to share with my wife and 88 year old MIL I'd have added the entire can of chipotles.