Grilled Chicken Mole Negro

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Mole Negro: 

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 

Grilled Chicken:

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