Grilled Chicken Mole Negro

Ingredients

• 4 dried ancho chiles, stemmed and torn into pieces, some seeds discarded
• 2 dried guajillo chiles, stemmed and torn into pieces, some seeds discarded
• 1 cup chopped white onion
• 3 tablespoons blanched slivered almonds
• 2 tablespoons raisins
• 1 tablespoon piloncillo (Mexican cane sugar)
• 1 tablespoon sesame seeds, toasted
• 1/2 teaspoon cinnamon
• 1/2 teaspoon dried Mexican oregano
• 2 cloves garlic, minced
• Pinch ground cloves
• 3 cups low-sodium chicken broth
• 1/4 cup lard
• 2 ounces Mexican dark chocolate, finely chopped or grated
• 1/2 teaspoon kosher salt
• 1 tablespoon granulated garlic
• 2 teaspoons kosher salt
• 1 teaspoon ancho chile powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon freshly ground black pepper
• Pinch cayenne
• One 4 1/2- to 5-pound chicken, cut into 8 pieces
• 1/4 cup finely sliced scallions, for garnish
• 1/4 cup chopped fresh cilantro, for garnish

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