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!
- 23 Apr 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. | |
More recipes
Peanut butter protein oatmeal power bowl
This quick, nutrient-dense breakfast fuels your morning with energy and delicious flavor.
25 Apr 2025Parmesan chicken with caesar roasted romaine
A mouthwatering meal that's easy to prepare, yet sophisticated enough for any special occasion.
26 Apr 2025Peanut butter and chocolate cake
Ideal for birthdays, celebrations, or any special occasion.
23 Mar 2025Grilled cheese turkey burger wraps with tomatoes and lettuce
Perfect for a quick and delicious dinner.
29 May 2025