Baked Chicken with Dijon and Lime

(from mdauphin’s recipe box)

Thanks Paula Deen for this terrific recipe! I lightened Paula’s recipe by removing the skin and I replaced the mayonnaise with light mayo. Since I removed the skin, I put it in the broiler for a few minutes to brown the top and give it a golden color after it finished baking. This chicken was a hit with me and the hubbie!

Source: Skinny Taste

Serves 4 people

Categories: Chicken

Ingredients

  • 8 small chicken thighs, skin removed
  • 3 tbsp Dijon mustard
  • 1 tbsp light mayonnaise
  • 1 clove garlic, crushed
  • 1 lime, squeezed, and lime zest
  • 3/4 tsp pepper
  • salt
  • dried parsley

Directions

  1. Preheat oven to 400°. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season generously with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.

  2. Spray a large baking pan with a little Pam to prevent sticking since all the fat and skin was removed from chicken. Place chicken to fit in a single layer. Top the chicken with dried parsley. Bake until cooked through, about 30-35 minutes. Finish the chicken under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top.

Email to a friend | Print this recipe | Back