Chipotle Chicken Drummies Recipes

CHIPOTLE CHICKEN DRUMETTES

Steps:

• Heat of to 375°F Line 13x9 inch pan with fil. Arrange drummettes in a single layer on foil lined pan.
• In small bowl, combine all remaining ingredients; mix well. Microwave on high for one minute or until sugar is dissolved, stirring once halfway through cooking. Pour sauce over drummettes to cover.
• Bake at 375F for 30 minutes. Turn drummettes over, bake an additional 20 to 30 minues or until drummettes are glazed, fork tender and no longer pink next to the bone.

CHIPOTLE CHICKEN DRUMMETTES

Steps:

• Heat oven to 375°F. Line 13x9-inch pan with foil. Arrange drummettes in single layer in foil-lined pan.
• In small microwave-safe bowl, combine all remaining ingredients; mix well. Microwave on HIGH for 1 minute or until sugar is dissolved, stirring once halfway through cooking. Pour sauce over drummettes to cover.
• Bake at 375°F. for 30 minutes. Turn drummettes over; bake an additional 20 to 30 minutes or until drummettes are glazed, fork-tender and no longer pink next to bone.

CHIPOTLE CHICKEN DRUMMIES

Steps:

• Mix all ingredients except drummies and Avocado Mayonnaise in shallow dish. Add drummies; turn to coat. Cover and refrigerate 30 minutes to marinate.
• 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.
• Meanwhile, make Avocado Mayonnaise. Serve with warm drummies.
• Method for Avocado Mayonnaise: Mash avocado in small bowl. Stir in remaining ingredients until well blended. Refrigerate until serving.

COPYCAT CHIPOTLE® CHICKEN

Steps:

• Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
• Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
• Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
• Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

MAPLE CHICKEN DRUMMIES

Steps:

• Heat oven to 375°F. Mix all ingredients except chicken. Place chicken in ungreased pan, 15 1/2x10 1/2x1 inch. Pour syrup mixture over chicken; turn chicken to coat.
• Bake uncovered 45 to 55 minutes, turning once and brushing with sauce after 30 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve chicken with sauce.