Recipe By Niqi
Rating
Published Aug 30th
Prep 20m Cook 40m Additional - Ready In 1h
Servings 6 servings Calories 244.3

Baked garlic and lime chicken topped with a fresh plum tomato salsa. This would be great with your favorite rice or even a side of black beans. Top with sour cream and/or chopped avocado for added freshness and flavor.

Recipe Ingredients

  • 2 tablespoons spicy brown mustard
  • 1 tablespoon mayonnaise
  • 1 clove garlic, minced
  • 1 lime, zested and juiced
  • 4 chicken drumsticks
  • 4 chicken thighs
  • salt to taste
  • 1 pinch garlic pepper seasoning, or to taste
  • 4 plum tomatoes, seeded and chopped
  • 1 jalapeno pepper, seeded and chopped
  • ½ red onion, chopped
  • ¼ cup chopped fresh cilantro
  • 1 lime, juiced
  • ¼ cup chopped fresh parsley

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Combine mustard, mayonnaise, garlic, and zest and juice of 1 lime in a large bowl. Mix well. Sprinkle chicken drumsticks and thighs with salt and garlic pepper. Add chicken to the bowl and coat well. Place chicken into a baking dish.
  3. 3 Bake in the preheated oven until chicken is golden brown and juices run clear, about 40 minutes.
  4. 4 Meanwhile, combine tomatoes, jalapeno, onion, and cilantro in a bowl. Season with salt and juice of 1 lime.
  5. 5 Remove chicken from the oven and serve with pan juices and a generous portion of salsa on top. Garnish with parsley.

Nutrition Facts

  • Calories 244.3
  • Carbohydrate 5.5 g
  • Cholesterol 82.4 mg
  • Fat 13.7 g
  • Fiber 1.2 g
  • Protein 23.9 g
  • Saturated Fat 3.5 g
  • Sodium 284.7 mg
  • Sugar 1.9 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Chef's Notes

You may use Montreal seasoning instead of garlic pepper, if you'd like; You may leave the seeds in the jalapeno peppers if you want your salsa really spicy.

Reviews

  1. This was ok. The salsa was the best part, but the mustard really leant this a weird flavor. I think upping the mayo to keep the thick, creamy factor and switching out salsa for spicy mustard would fix this entirely. The only change I made was to use yellow onion instead of red because I - Read more ...
RedCipes