Baked Chicken with Dijon and Lime

  • 8 small boneless skinless chicken thighs
  • 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
Preheat oven to 400°.
Rinse the chicken.
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.
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.
This recipe orginally came from!