Dijon-Lime Baked Chicken. 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.
Nut crumbs give these crispy, zesty chicken breasts added flavor.
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Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning.
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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 Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season with salt.
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Composition - Dijon-Lime Baked Chicken:
- Give 4 tbsp of dijon mustard.
- Prepare 1 1/4 tbsp of mayonnaise.
- Need 1 of zest and juice from 1 lime.
- Require for salt and pepper.
- Require 1 tsp Fresh minced parsley.
- Prepare 6 of boneless skinless chicken thighs.
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.
Dijon-Lime Baked Chicken step by step:
- 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.
Dijon-Baked Chicken recipe: I loved this. It does taste like curry (which I love) but some people may not. The sauce it made was also delightful and Turn chicken over with a fork. About halfway through the cooking time for chicken, I like to flip the. Developed for CFC by Nancy Guppy, RD, MHSc.
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