Chipotle Chicken

This is a Betty Crocker recipe intended as an appetizer but I used full size drumsticks (with the dip) and served it for dinner. My husband LOVED it. The sauce goes perfectly with the flavors on the chicken. Keep in mind that you need to marinade it 30 minutes. Serves 4 to 6.


Chipotle Chicken

1/4 c chili sauce
2 Tbsp soy sauce
2 chipotle chiles in adobo sauce (from 7 oz can), chopped
2 tsp adobo sauce from can
1/4 tsp garlic powder
1/8 tsp coarsely ground pepper
2 lbs chicken drummettes or drumsticks

1. Mix all ingredients except chicken in shallow dish. Add drummettes or drumsticks; turn to coat. Cover and refrigerate 30 min to marinate.
2. Heat oven to 375 degrees. Line jelly roll pan (15.5x10.5x1") with aluminum foil. Spray foil with cooking spray. Remove chicken from marinade and place in pan. Brush with remaining marinade. Bake 30 to 35 minutes or until chicken is no longer pink when centers of thickest parts are cut.
SERVE with avocado mayonnaise (below).

Avocado Mayonnaise

1 medium ripe avocado, peeled and pitted
2 Tbsp mayonnaise
1/4 c chopped fresh cilantro
1 tsp lime juice
dash of salt

1. Mash avocado in a small bowl. Stir in remaining ingredients until well blended. Refrigerate until ready to serve.