Baked chicken with Dijon and lime

Baked chicken with Dijon and lime is a light chicken dinner, perfect for busy weekdays!

Light weeknight dinner solution - take some chicken, remove the skin, brush it with this Dijon lime sauce and place it in the oven. You can do this with thighs or even with chest if you prefer!

Baked chicken is always an easy, cheap weekday lunch solution. Take some chicken drumsticks, remove the skin, brush it with this Dijon lime coating and behind it in the oven. You can make this with chicken thighs or even breast if you prefer!

Serve these drumsticks with a big salad on the side and dinner is ready!

While I really love the taste of crispy chicken skin, you really don’t want to miss it here. The chicken drumsticks are coated with a creamy mixture that coats the chicken and browns while baking, it is delicious and easy to make. And if you fear removing skin from chicken bones, this easy tip will change your life! It basically uses two paper towels that give you grips that make it so much easier to remove and also less clutter.

How to remove skin from chicken stock

Dijon-lime ingredients

  • Dijon mustard
  • Fresh lime juice
  • Lime Zest
  • mayonnaise
  • Garlic

Baked chicken with Dijon and lime is a light chicken dinner, perfect for busy weekdays!Baked chicken with Dijon and lime is a light chicken dinner, perfect for busy weekdays!

More recipes with chicken drumsticks

Baked chicken with Dijon and lime

Preparation time: 5 minutes

Cooking time: 40 minutes

Total time: 45 minutes

Light weeknight dinner solution – take some chicken, remove the skin, brush it with this Dijon lime sauce and place it in the oven. You can do this with thighs or even with chest if you prefer!

  • 8 chicken drumsticks, skin removed *
  • 3 tablespoons Dijon mustard
  • 1 tablespoon light mayonnaise
  • 1 clove garlic, crushed
  • 1 lime, pressed and lime peel
  • 3/4 tsp black pepper
  • kosher salt to taste
  • 1 teaspoon dried parsley
  • Preheat oven to 400 ° F.

  • Rinse the chicken and remove the skin and all the grease. Pat dry; put in a large bowl and season with salt.

  • In a small bowl, combine Dijon, mayonnaise, lime juice, lime peel, garlic and pepper. Mix well. Pour the chicken over and toss well to coat.

  • Spray a large baking pan with a little Pam to prevent sticking, as all the fat and skin were removed from chicken.

  • Place chicken to fit in a single layer. Top the chicken with dried parsley.

  • Bake until cooked through, approx. 35 minutes. Finish the chicken under the broiler until golden brown, 2 to 3 minutes.

Serving: 2 drums, Calories: 172 kcal, Carbohydrates: 4 g, Protein: 26 g, Fat: 5 g, Cholesterol: 96 mg, Sodium: 518 mg

Blue Smart Points: 5

Green smart points: 5

Purple Smart Points: 5

Points +: 6

Keywords: Baked chicken with Dijon and lime

* nutrition based on 4 oz of cooked meat

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