Description
Easy weeknight dinner solution – grab some chicken, remove the skin, brush it with this Dijon-lime sauce and put it in the oven. You can make this with thighs or even breast if you prefer!
Yield: 4servings | Serving Size: 2drumsticks
Ingredients
8chicken drumsticks, skin removed*
3tbspDijon mustard
1tbsplight mayonnaise
1clovegarlic, crushed
1lime, squeezed, and lime zest
3/4tspblack pepper
kosher salt to taste
1teaspoondried parsley
Instructions
- Preheat oven to 400°F.
- Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season 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 35 minutes. Finish the chicken under the broiler until golden brown, 2 to 3 minutes.
Last Step:
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Notes
Paula Deen
Nutrition
Serving: 2drumsticks, Calories: 172kcal, Carbohydrates: 4g, Protein: 26g, Fat: 5g, Cholesterol: 96mg, Sodium: 518mg
