Chipotle Chicken Drummettes Recipe
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Chipotle Chicken Drummettes
1/4 cup chili sauce
2 tablespoons honey
1 tablespoon soy sauce
2 chipotle chilies in adobo sauce (from 7-ounce can), chopped
2 teaspoons adobo sauce from can
1/4 teaspoon garlic powder
1/8 teaspoon coarsely ground pepper
2 pounds chicken drummettes (20 to 24)
Avocado Mayonnaise (below)
Mix all ingredients except drummettes and Avocado Mayonnaise in shallow dish.
Add drummettes; turn to coat. Cover and refrigerate 30 minutes to marinate.
Heat oven to 375°. Line jelly roll pan, 15-1/2x10-1/2x1 inch, with aluminum
foil. Spray foil with cooking spray. Remove drummettes from marinade; place in
pan. Brush with remaining marinade. Bake 30 to 35 minutes or until chicken is no
longer pink when centers of thickest pieces are cut.
Meanwhile, make Avocado Mayonnaise. Serve with warm drummettes.
Makes 20 to 24 appetizers.
1 medium ripe avocado, peeled and pitted
2 tablespoons mayonnaise or salad dressing
1/4 cup chopped fresh cilantro
1 teaspoon lime juice
Dash of salt
Mash avocado in small bowl. Stir in remaining ingredients until well blended.
Refrigerate until serving.
Note: You can prepare and bake these drummettes up to 24
hours ahead; cover with foil and refrigerate. Reheat in a covered pan at 350°
for 20 to 25 minutes