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Prep 15min
Total1hr10min
Servings20
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Ingredients
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
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
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Steps
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.
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You can prepare and bake these yummy drummies up to 24 hours ahead; cover with foil and refrigerate. Reheat in a covered pan at 350° for 20 to 25 minutes.
Place the Avocado Mayonnaise in a small serving bowl in the center of the platter with the warm drummies. Garnish with shredded lime peel and cilantro.
Chipotle chilies are smoked jalapeño chilies. They are available dried or canned in a spicy adobo sauce as used for this recipe.
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