Baked chicken thighs with dijon-lime sauce
Baked chicken thighs are coated in a tangy Dijon-lime marinade, combining rich flavours with a crispy finish. This simple recipe is ideal for easy family dinners or gatherings.
Cook time 35 min
Prep time 12 min
Ingredients:
12 chicken thighs1 dash salt
3 tbsp mustard
1 tbsp mayonnaise salad dressing
1 lime
1 garlic clove
3/4 tsp white pepper
1 tsp dried parsley
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.
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.
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!
Baked chicken thighs with dijon-lime sauce FAQ:
Bake the chicken thighs in a preheated oven at 400°F (200°C) for 35-40 minutes. Ensure they reach an internal temperature of 165°F (74°C) for safe consumption.
The chicken thighs are done when they reach an internal temperature of 165°F (74°C) and the skin is crispy and golden brown. A meat thermometer is the most accurate way to check doneness.
While marinating for up to 2 hours is ideal for flavor, you can marinate the chicken thighs for longer if desired. However, marinating over 24 hours may affect the texture due to the acidity of the lime.
You can substitute Dijon mustard with yellow mustard or honey mustard. However, keep in mind that this may alter the flavor profile slightly.
Store leftover baked chicken thighs in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage, up to 2-3 months.
Cooking 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.
Nutrition Facts
4 ServingsCalories 480kcal
Protein 36g
Carbohydrates 3.50g
Fiber 1.01g
Sugar 0.59g
Fat 36g
More recipes
Peanut butter swirl brownies
Indulgent peanut butter swirl brownies with a rich chocolate base.
25 Jan 2026Spinach and mushroom egg scramble
Quick and nutritious spinach and mushroom egg scramble.
13 Dec 2025Roasted salmon with cherry vinaigrette
Delicious roasted salmon drizzled with cherry vinaigrette.
04 Jan 2026Pumpkin cottage cheese
Enjoy creamy pumpkin cottage cheese as a healthy snack or breakfast.
14 Feb 2026Cucumber salad with onion, red peppers and vinegar.
A refreshing cucumber salad with onion and red pepper.
15 Dec 2025