Roasted Chipotle Mayo Chicken

 
*GUEST-BLOGGER TIME*

When I cook - which admittedly I indulge in about as often as I do break-dancing - I like to look for recipes which both are filling and full-flavored, hopefully provide a little kick, and, ideally, are not too tough on the wallet. Also, if you're a bit of a novice, like myself, a minimal number of complex steps is a big bonus. (But most important: it should please the wife.)

So, I believe the following recipe, courtesy of the very good homesicktexan.blogspot.com, clears all of these requirements and more. I wholeheartedly recommend! 

Ingredients:
1/2 cup mayonnaise
1 teaspoon lime zest
2-4 canned chipotle chiles (depending on how spicy you like it)
1/4 cup cilantro, chopped
1/4 teaspoon cumin
1/4 teaspoon cayenne
Salt and black pepper to taste
4 chicken legs (thighs with drumsticks), skin on or off—your choice
Lime wedges for serving

Method:
Preheat the oven to 425 degrees and line a 9x13 pan with foil.

In a blender, mix together the mayonnaise, lime zest, chipotle chiles, cilantro, cumin, cayenne until smooth and slightly pink. Add salt and pepper to taste.

I'm a real 'pig' for mayonnaise!

Spread mayonnaise on each leg, place in the pan and cook uncovered for 50 minutes or until juices run clear and the chicken has an internal temperature of 165 degrees. Serve hot with lime wedges.

Yield: 2-4 servings