Baked Mustard Lime Chicken


  • 1 cut up whole chicken
  • ½ cup fresh lime juice
  • ½ cup fresh cilantro, chopped
  • ¼ cup Dijon mustard
  • Few splashes of olive oil
  • 1 tablespoon chili powder
  • Salt & pepper to taste



  • Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor.
  • Pulse until ingredients are well combined
  • Rinse cut up chicken and pat dry the place in a pan.
  • Pour marinade over chicken, cover and refrigerate for at least 6 hours or up to 12 hours.
  • Bake at 350° for 22 minutes uncovered, or until an instant read thermometer reads 165°
  • Serve with extra sauce spooned over top

Serves: 4