Chicken with Mayo
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.
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
Note: I prefer dark meat, but if you want to make this with breasts, I’d cook them for about 35 minutes instead or until an internal temperature of 165 degrees.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 421 | ||
Calories from Fat: 273 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.3g | 40 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 149.1mg | 46 % | |
Sodium 1243.9mg | 43 % | |
Potassium 384.4mg | 10 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.2g | ||
Protein 30.7g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 421
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