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.
- 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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