Chipotle Chicken Drummettes with Avocado-Cilantro Sauce
Chicken:
1/4 cup chili sauce
2 Tbsp. honey
1 Tbsp. soy sauce
2 canned chipotle chiles in adobo sauce, chopped
2 tsp. adobo sauce from can
1/4 tsp. garlic powder
1/8 tsp. coarsely ground pepper
20 chicken drummettes (2 lbs.)
Combine all ingredient, except chicken, in shallow dish. Add drummettes and turn to coat. Cover and refrigerate 1 hour.
Heat oven to 375 degrees. Line jelly roll pan with aluminum foil. Spray foil with non-stick cooking spray. Remove drummettes from pan. Brush with remaining marinade. Bake 30-35 minutes or until chicken is no longer pinch and juices run clear. Serve with Avocado Mayonnaise.
Avocado-Cilantro Sauce:
1 medium, ripe avocado, peeled, pitted
2 Tbsp. mayonnaise
1/4 cup fresh cilantro, chopped
1 tsp. fresh lime juice
Dash of salt
Mash avocado in small bowl. Stir in remaining ingredients until well blended. Refrigerate until time to serve. Garnish with sprig of cilantro, if desired.
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