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