1 cup fresh cilantro, coarsely chopped
Zest/juice of 2 limes
1/2 cup light mayonnaise
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon green pepper sauce
2 lb chicken drumsticks
Large zip-top bag (optional)
Nonstick aluminum foil
1/2 teaspoon complete seasoning
Chop cilantro. Zest/grate lime peel (no white; 1 teaspoon); squeeze limes for juice (3 tablespoons). 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 overnight) to marinate. Meanwhile, preheat oven to 450°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°F. (For more browning, broil 2-3 minutes.) Brush reserved marinade over chicken. Serve.
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