Chipotle Chicken Drummies

 

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)

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

• 1 Mix all ingredients except drummies and Avocado Mayonnaise in shallow dish. Add drummies; turn to coat. Cover and refrigerate 30 minutes to marinate.
• 2 Heat oven to 375°. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Spray foil with cooking spray. Remove drummies 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.
• 3 Meanwhile, make Avocado Mayonnaise. Serve with warm drummies.
• 4 Method for Avocado Mayonnaise: Mash avocado in small bowl. Stir in remaining ingredients until well blended. Refrigerate until serving.