How To Make Lacquered Chicken

This easy recipe adapted from Rick Bayless combines molé and chicken in a unique and delicious way. We will use Agave Syrup to turn the molé into a smooth and shiny coating for the lacquered chicken. You can find Agave Syrup here on Amazon.

This is an easy way to make a spectacular dish once you’ve made the molé. It’s one of the dishes we have on repeat. This dish is naturally gluten free.

Watch a Video

Here is a video of 2 Cooks in the Kitchen making Lacquered Chicken:

Ingredients For Lacquered Chicken

• 1 1/2 Cup Molé, divided
• 1/4 Cup Agave Syrup
• 4 Bone in Chicken Thighs, skin removecd
• Salt and Pepper

Cook the Chicken

Put the chicken pieces in a 350 degree oven for 50 minutes. You want the chicken to be 165 degrees in the center. We like using bone-in, skinless chicken thighs for this recipe.

Make the Glaze

To make the glaze, take 1/2 cup of Molé and 1/4 cup of Agave Syrup. Put in a saucepan over low heat and cook for 30 minutes. It should reduce to about 1/2 cup of thick sauce. You want to use a very smooth molé for this to get the mirror glaze on the chicken. Preferably we’ll use one that has been pushed through a strainer.

Spoon the Glaze Over the Chicken

Once the chicken is cooked and the molé has thickened, we will spoon the glaze over chicken pieces. It should cover in a smooth coating.

Bake At 400°

Raise the oven temperature to 400 degrees and cook the chicken for 10 more minutes to set the glaze. Look how beautiful it is!

Plating

To serve, spoon some of the original, unsweetened molé onto a plate and place the chicken on top. Serve with your favorite vegetable.

You can use any of these molés to make lacquered chicken:

• Molé Colorado
• Classic Molé Rojo
• Easy Molé Rojo
• Molé Coloradito
• Molé Poblano

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