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Baked Chicken with Dijon and Lime Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 28 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This Baked Chicken with Dijon and Lime is a tangy and flavorful dish featuring skinless chicken drumsticks marinated in a zesty Dijon mustard and lime mixture. With a hint of garlic and a touch of mayonnaise to keep the chicken moist, this recipe is a healthy, easy-to-make meal perfect for any occasion. Baking ensures tender, juicy meat with a golden finish under the broiler for that perfect crisp.

Ingredients

Chicken

  • 8 chicken drumsticks (skin removed)

Marinade

  • 3 tbsp Dijon mustard
  • 1 tbsp light mayonnaise
  • 1 clove garlic (crushed)
  • 1 lime (juice and zest)
  • 3/4 tsp black pepper
  • Kosher salt to taste
  • 1 teaspoon dried parsley

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for baking the chicken.
  2. Prepare Chicken: Rinse the chicken drumsticks and remove the skin and any visible fat. Pat the chicken dry with paper towels and place them in a large bowl. Season evenly with kosher salt.
  3. Make Marinade: In a small bowl, combine the Dijon mustard, light mayonnaise, crushed garlic, lime juice, lime zest, and black pepper. Stir until the mixture is well blended.
  4. Marinate Chicken: Pour the marinade over the chicken drumsticks in the large bowl. Toss thoroughly to ensure each piece is evenly coated with the marinade.
  5. Prepare Baking Pan: Spray a large baking pan with a non-stick cooking spray (such as Pam) to prevent the chicken from sticking, especially since the skin and fat have been removed.
  6. Arrange Chicken: Place the marinated chicken drumsticks on the baking pan in a single layer to ensure even cooking. Sprinkle the dried parsley evenly over the top.
  7. Bake Chicken: Bake the chicken in the preheated oven for about 35 minutes or until the internal temperature reaches 165°F (74°C) and the chicken is thoroughly cooked.
  8. Broil Finish: For a golden brown and slightly crispy finish, place the chicken under the broiler for 2 to 3 minutes. Watch carefully to avoid burning.

Notes

  • Removing the skin and fat reduces calories and fat content but can cause the chicken to dry slightly; the mayonnaise helps keep it moist.
  • Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
  • The broiling step adds appealing color and texture—do not skip.
  • Can be served with a side of roasted vegetables or a fresh salad to keep the meal light and healthy.
  • Substitute lime with lemon for a milder citrus flavor if preferred.

Find it online: https://ivysrecipes.com/baked-chicken-with-dijon-and-lime-recipe/