Friday , 19 January 2018

Mexican Mayonnaise Chicken Drumsticks

I’ve had a bit of an obsession lately.  I get that way sometimes, it’s for no good reason but I just become fixated on doing something.

Here’s a perfect example.  For whatever random reason, I got the whole idea of doing an old school mayonnaise slathered baked chicken.  I’ll admit, both my husband and I have a love of mayo, especially when it pertains to dipping fries in it (and yes completely unhealthy which is why we try not to).

We also reserve a particular fondness for both chipotle mayo and spicy or sriacha mayo.  I mean to us mayonnaise is pretty high up there on the delicious foods list, adding spice to it just takes it up another level.

But of course, I try to cook at least semi-healthily so the traditional mayo slathered baked chicken recipe is out.

So I shifted my focus on playing around with the seasonings in order to preserve the flavor while lightening it up  a notch.  First strategy – de-skin the chicken drumsticks.  The chicken skin, although highly delicious, isn’t the healthiest thing around.  But don’t worry, thanks to the mayo marinade the  chicken still ends up moist and tasty.

Opting for low-fat mayo was an easy sub, and then I took it further by stretching the mayo by using nonfat greek yogurt to add bulk without a lot of calories.  Throw in some chipotle chilies in adobo sauce, Mexican oregano, cumin and other seasonings and you definitely have a meal to remember.

As for the sides I kept it simple and served some Mexican rice along with a sauté of peppers, onions and yellow squash.

*Note – Don’t be concerned about the heat.  While you can certainly reduce the amount of chipotle chilies in adobo you use (and feel free to increase it for a spicier marinade), the mayo and yogurt really cool down any spiciness.

Mexican Mayonnaise Chicken Drumsticks

Prep Time: 10 minutes

Cook Time: 50 minutes

Servings: 4

Calories per serving: 392

Fat per serving: 13.1

Mexican Mayonnaise Chicken Drumsticks

Prep time does not include marinating time.


  • 4 or 8 skinless chicken drumsticks (depending on size of them, I used 8 organic drums that weighed a little over 2 lbs)
  • ¼ cup low fat mayo
  • ¼ cup greek yogurt
  • 2 chipotle chilies + 2 Tbsp adobo sauce
  • 1 tsp cumin
  • 1 tsp Mexican oregano
  • 4 garlic cloves
  • ½ tsp onion powder
  • ¼ tsp smoked paprika
  • Salt and pepper


  1. Combine mayo through paprika in a small food processor or blender and process until well combined.
  2. Place chicken drumsticks in bowl. Pour mayo mixture over and mix well. Marinate at least 2 hours but preferably overnight.
  3. Preheat oven to 375. Remove chicken from marinade, reserving marinade. Place on a sprayed baking sheet and bake for 25 minutes.
  4. Flip each drumsticks and brush with reserved marinade. Discard any remaining marinade. Continue to bakfor another 25 – 30 minutes or until done.
  5. Pull from oven and allow to rest for at least 5 minutes before serving.

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  1. I just made the vegan garlic aioli to cut out the mayo, I suppose i could dip my fries in there. Where did we learn this stuff? Fries dipped in mayo, I do that too and it sure is yummy. You have really done a good job lightening up this dish. Great spicy additions.
    Suzi recently posted..Veggie Sandwich & Vegan AioliMy Profile

  2. Okay – this is AMAZING! Like you – I LOVE mayo and when I have fries, I dip them in mayo! Great idea with the substitutions! I can tell already I’m gonna be making this one!
    Ann recently posted..An Open Letter to Honey BunnyMy Profile

  3. Oh man, that looks super tasty! I’m not really too fond of mayo personally, but I can slurp up some jerk mayo! Maybe you can try this recipe jerked 🙂
    Parsley Sage recently posted..Taste of Cobalt CoastMy Profile

  4. This is amazing and I will be making it very soon – such comfort food has my name all over it!
    BTW, I am giving away a years worth of Sargento cheese so get on it, girl! Happy 2012!

    chow 🙂 Devaki @ weavethousandflavors
    Devaki @ weavethousandflavors recently posted..Smokin’ NOT Hot ‘POZOLE’ ~ A Rich & Smoky Mexican Pork Stew with Chiles & Hominy CornMy Profile

  5. Mayonnaise is one of the best ingredients ever made after bacon, putting that in a Chicken dish would be heaven.
    Raymund recently posted..Meringue KissesMy Profile

  6. I know I picked up my mayo on fries obsession when I went to Belgium. Been loving that combo every since. Lovin’ this recipe too 🙂

  7. OMG – this looks *so* delicious – you know I’m a huge fan of Mexican inspired meals… I’m making this next week! Will keep you posted 🙂
    Kelly @ Inspired Edibles recently posted..Seared Scallops with Lime infused TahiniMy Profile

  8. I love the Mexican flavors. And the chicken looks so good with a side of the rice.
    Carol @There’s Always Thyme to Cook recently posted..Italian Wedding Soup with Turkey MeatballsMy Profile

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