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  1. Spatchcocked the chicken. Seasoned with salt and pepper. Pre-heated the kamado to 425deg. Cooked for about 45 mins. The chicken was very juicy inside. The skin was very crispy. Pulled the meat...(had enough for left overs). Preheat the mole sauce, dip the tortillas in the sauce for a good coating. Fill them with pulled chicken meat and fold. Top with cream and served with a small side of beans. Oh... yes that is Mezcal on the glass for a very authentic Oaxacan meal
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