Dijon-Lime Baked Chicken
Dijon-Lime Baked Chicken

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Baked chicken is always an easy, inexpensive weeknight dinner solution. Grab some chicken drumsticks, remove the skin, brush it with this Dijon-lime coating and bake it in the oven. You can make this with chicken thighs or even breast if you prefer!

Dijon-Lime Baked Chicken cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be introduced at different standard situations possibly. I am certain you will see lots of people who just like the Dijon-Lime Baked Chicken dishes that you simply make.

Alright, don’t linger, let’s task this dijon-lime baked chicken menu with 6 substances which are absolutely easy to have, and we have to process them at the very least through 5 ways. You should devote a while on this, so the resulting food could be perfect.

Ingredients - Dijon-Lime Baked Chicken:
  1. Provide 4 tbsp - dijon mustard
  2. Give 1 1/4 tbsp of mayonnaise
  3. Get 1 for zest and juice from 1 lime
  4. Make ready for salt and pepper
  5. Take 1 tsp - Fresh minced parsley
  6. Get 6 boneless skinless chicken thighs

In a large baking pan, arrange the chicken in a single layer. Rinse the chicken and pat dry; place in a large bowl. In a small bowl, whisk together the mustard, mayo, garlic, lime zest and juice and pepper. Dijon-Lime Baked Chicken Something quick and healthy for dinner.

Dijon-Lime Baked Chicken start cooking:
  1. Mix all ingredients together and marinade chicken for 45min-1 hour
  2. Preheat oven to 400°F and spray baking sheet with nonstick spray
  3. Place chicken on baking sheet and top with remaining marinade.
  4. Bake for 30 min, then set under the broiler for 5 min to brown the top.
  5. Serve with your fave sides 😉we did parsley rice and salad

Serve with your fave sides 😉we did parsley rice and salad. Add to plan Add to plan Published by. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper.

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