Baked chicken thighs with dijon-lime sauce
Delight your taste buds with this flavorful baked chicken thighs recipe, featuring a zesty dijon-lime sauce. Perfectly seasoned with mustard, mayonnaise, garlic, and a hint of white pepper and dried parsley. This dish is a must-try for any chicken lover!
- 16 Mar 2025
- Cook time 35 min
- Prep time 12 min
- 4 Servings
- 8 Ingredients
Baked chicken thighs with Dijon-lime sauce is a delicious and easy recipe that blends the tanginess of Dijon mustard and lime with the savory richness of chicken thighs. Perfect for a cozy dinner or a family gathering, this dish requires minimal preparation and delivers maximum flavor.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- In a medium bowl, combine 3 tablespoons of mustard, 1 tablespoon mayonnaise salad dressing, the juice of 1 lime, 1 finely minced garlic clove, 3/4 teaspoon white pepper, and 1 teaspoon dried parsley. Mix well until the ingredients are thoroughly combined.
- Season the 12 chicken thighs with a dash of salt.
- Place the chicken thighs in a large mixing bowl or a resealable plastic bag. Pour the mustard-lime marinade over the chicken thighs. Use your hands or a spoon to ensure each thigh is well coated with the marinade.
- Let the chicken marinate for at least 30 minutes. For deeper flavor, you can marinate them in the refrigerator for up to 2 hours.
- Arrange the marinated chicken thighs on a baking sheet or in a roasting pan, skin-side up.
- Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden brown.
- Once cooked, remove the chicken thighs from the oven and let them rest for a few minutes.
- Serve the baked chicken thighs hot, garnished with additional lime wedges or fresh parsley if desired.
Tips:
- For extra crispy skin, pat the chicken thighs dry with paper towels before seasoning.
- Marinate the chicken in the sauce for at least 30 minutes prior to baking for enhanced flavor.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).
- Garnish with fresh lime slices and extra parsley for a decorative touch before serving.
In just a few simple steps, you've crafted a flavorful and satisfying meal with these baked chicken thighs. The Dijon-lime sauce not only keeps the chicken moist but also infuses each bite with a delightful zest. Serve with your favorite side dishes and enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 480kcal | 24% |
| Protein | |
| Protein 36g | 23% |
| Carbohydrates | |
| Carbohydrates 3.50g | 1% |
| Fiber 1.01g | 3% |
| Sugar 0.59g | 1% |
| Fat | |
| Fat 36g | 42% |
| Saturated 10g | 32% |
| Cholesterol 200mg | - |
| Vitamins | |
| Vitamin A 50ug | 5% |
| Choline 100mg | 18% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 10mg | 61% |
| Vitamin B6 0.74mg | 44% |
| Vitamin B9 9ug | 2% |
| Vitamin B12 1.28ug | 53% |
| Vitamin C 5mg | 6% |
| Vitamin E 0.60mg | 4% |
| Vitamin K 8ug | 7% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.13mg | 15% |
| Iron, Fe 1.73mg | 16% |
| Magnesium, Mg 44mg | 11% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 460mg | 14% |
| Selenium, Se 44ug | 79% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 2.78mg | 25% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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