Chili-Rubbed Free Range Chicken with Guacamole and Pico De Gallo, Smothered Black Beans and Tortilla Threads

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Average Rating:

Total Reviews: 8

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  • on June 14, 2012

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    Man alive is this good!! The chicken was so insanely juicy! I've been using this brine for all poultry since making this. Also, I only did the chicken as I think my black beans and guacamole are pretty awesome.

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  • on July 21, 2011

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    This was fabulous! My husband, who is used to eating pretty well couldn't stop saying how good it was. I made everything as stated except made my usual guac. What a great combination of flavors. I made corn to go with it and it was a perfect compliment.

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  • on February 08, 2008

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    Did not make the guacamole or tortilla threads but it made no difference. It was outstanding and very easy to do.

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  • on September 11, 2007

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    I used chicken breast instead of deboned chicken. I followed your recipe fully and it is probably the best grilled chicken I have ever made. I use your recipes and buy your books.
    Harry in Fairhope

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  • on November 08, 2006

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    This dish was absolutely divine!

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  • on May 29, 2006

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    This recipe has a truly wonderful blend of flavors. I've already prepared this dish a copule of times since seeing it on Emril's show this month. It has received outstanding reviews from both my family and guests.

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  • on May 06, 2006

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    Great combination with colorfull presentation!

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  • on May 06, 2006

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    He's done it again....another fantastic recipe. Well worth all the effort it takes. Very flavorful! Be sure to organize your time....look at the recipe and figure out when things should get done. It's really not that difficult and could aactually be a wonderful family event in the kitchen, all working together. Did notice there was no oven temperature listed for the chicken so I used 350 which worked perfect! Thanks Emeril!

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