Grilled Turkey Mole

Rinse turkey; pat dry. Place the turkey in a plastic bag set in a shallow dish.

Marinade: in a small bowl stir together the lime juice, the 1 tablespoon chili powder, and the hot pepper sauce. Pour over the turkey. Close bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.

Mole Sauce: in a medium saucepan heat butter over medium high heat until melted. Cook and stir the onion, sugar, and garlic in hot butter about 7 minutes or until onion is tender. Stir in the undrained tomatoes, chile peppers, cocoa powder, chili powder, and salt. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat; set aside.

Drain the turkey, discarding the marinade. Grill turkey on the lightly greased rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until turkey is tender and no longer pink, turning once. Serve with mole sauce and sour cream.