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Commercial RecipeSpiced Chicken Mole With Salsa


20 minutes
16 servings

This Spiced Chicken Mole with Salsa will give your menu a deliciously unique twist! With the chicken rub featuring ground coffee beans, HERSHEY'S Cocoa and chili powder, your guests will want to dig right in to experience these new and exciting flavors.

Ingredients & Directions

Bake Time
20 minutes


  • 1 oz.
    ground coffee beans
  • 1-3⁄4 oz.
    HERSHEY'S Cocoa, Natural (Item# 63505)
  • 1 oz.
    brown sugar
  • 1-1⁄4 oz.
  • 4 tsp.
    ground chili powder
  • 2 fl. oz.
    vegetable oil
  • 16
    boneless, skinless chicken breasts
  • 8
    tomatoes, chopped
  • 4
    avocado, peeled and diced
  • 4
    green onion, minced
  • 4 Tbsp.
    cilanto, snipped
  • 4 cloves
    garlic, pressed
  • 6 oz.
    HERSHEY'S Mini Semi-Sweet Chocolate Chips, 4000 ct. (Item# 61225)
  • 1⁄2 fl. oz.
    lime juice
  • 2 tsp.
    salt (optional)
  • --
    Cilantro sprigs (optional)
  • --
    Cooked rice (optional)
  • --
    Tortilla chips (optional)



Heat convection oven to 375°F (standard oven: 425°F). Line sheet pan with aluminum foil.


Stir together ground coffee beans, HERSHEY'S Cocoa, brown sugar, salt and chili powder in medium bowl until blended. Rub chicken pieces with vegetable oil; pat on cocoa mixture. Place coated chicken pieces on prepared sheet pan.


Bake 20 to 25 minutes or until juices are clear. Meanwhile, prepare SPECIAL SALSA MOLE: Stir together tomatoes, avocado, onion, cilantro, garlic, HERSHEY'S Mini Semi-Sweet Chocolate Chips, lime juice and salt, if desired, in large bowl until blended.


To serve, arrange chicken and salsa on plate. Garnish with cilantro sprigs, if desired. Serve with rice and tortilla chips, if desired.