- 1/2 cup light mayonnaise
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon green pepper sauce
- 1 cup chopped fresh cilantro
- 2 limes, zested and juiced
- 2 pounds chicken drumsticks
- Large zip-top bag (optional)
- Nonstick aluminum foil
- 1/2 teaspoon Miami-style cuban seasoning (sazon completa)
- Combine in medium bowl: mayonnaise, oil, cumin, pepper sauce, cilantro, lime juice, and lime zest. Reserve 1/2 cup marinade for later use. Place remaining marinade and chicken in zip-top bag (or shallow dish); seal bag and toss to coat. Let stand 10 minutes (or refrigerate overnight) to marinate.
- Preheat oven to 450 degrees F. Line baking sheet with foil.
- Arrange chicken 2 inches apart on baking sheet and sprinkle with seasoning; bake 10 minutes.
- Turn chicken over; bake 10 more minutes or until chicken is 165 degrees F. (For more browning, broil 2-3 minutes.) Brush reserved marinade over chicken. Serve.