Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, dijon-lime baked chicken. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Baked chicken is always an easy, inexpensive weeknight dinner solution. Grab some chicken drumsticks, remove the skin, brush it with this Dijon-lime Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season with salt.
Dijon-Lime Baked Chicken is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Dijon-Lime Baked Chicken is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook dijon-lime baked chicken using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Dijon-Lime Baked Chicken:
- Take 4 tbsp dijon mustard
- Get 1 1/4 tbsp mayonnaise
- Prepare 1 zest and juice from 1 lime
- Make ready salt and pepper
- Make ready 1 tsp Fresh minced parsley
- Take 6 boneless skinless chicken thighs
An easy and excellent chicken marinade with so much flavor. Learn the secret to great chicken legs! Baked chicken drumsticks are an inexpensive way to feed a crowd. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning.
Instructions to make Dijon-Lime Baked Chicken:
- Mix all ingredients together and marinade chicken for 45min-1 hour
- Preheat oven to 400°F and spray baking sheet with nonstick spray
- Place chicken on baking sheet and top with remaining marinade.
- Bake for 30 min, then set under the broiler for 5 min to brown the top.
- Serve with your fave sides 😉we did parsley rice and salad
The lemon & lime gave this a nice depth. Based on other reviews I reduced the Dijon by half and it was about perfect. Skewer chicken on bamboo skewers (pre-soaked in water), adding a thin lemon slice between every other piece of chicken. Starting with a good amount of Dijon mustard, I added some honey, lemon (zest and juice) and a few other basics like red pepper flakes. Developed for CFC by Nancy Guppy, RD, MHSc.
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