Home » Baked Chili Mustard Chicken

Baked Chili Mustard Chicken

Baked Chili Mustard Chicken

If you don’t like mustard, you should skip this recipe.  Though, I guess since mustard is in the title, you probably don’t need the additional warning. I love the tangy, vinegary taste and happen to have at least three kinds of mustard in my refrigerator at all times. I have been making a variation of this chicken for a couple of years now whenever I am craving a light, flavorful meal. As many of my dinner recipes are, it’s also stupidly easy and you probably have all or most of these ingredients in your kitchen. 

Baked Mustard Chili Chicken raw

This chicken is also paleo (I guess some paleo people don’t consume vinegar, though; if you follow the diet, I would love to hear your thoughts) for my friends who follow that diet (though I, clearly, do not). The recipe below has become my favorite adaptation of this mustard chicken.

When I made it for this post, I served it shredded with the chili garlic roasted vegetables I posted last week, but it also works served over the top of a salad (with the mustard sauce spooned over like dressing) or over a roasted sweet potato. I have also put this chicken in corn tortillas for my husband, who loved it that way.

Chili Mustard Chicken

Sometimes I think the ugliest foods are the tastiest. It doesn’t seem fair, does it?

Baked Mustard Chili Chicken
Serves 4
Write a review
Print
Prep Time
6 hr
Cook Time
30 min
Prep Time
6 hr
Cook Time
30 min
Ingredients
  1. 1 1/2 lb boneless skinless chicken breasts
  2. 2/3 cup lime juice
  3. 1/3 cup Dijon mustard (80 g)
  4. 2 tbsp olive oil
  5. 2 tbsp chili powder
  6. 2 tsp oregano
  7. 1 tsp kosher salt
  8. 1/2 tsp black pepper
  9. 1/2 tsp cumin
  10. 1/4 tsp garlic powder
  11. 1/8 tsp cayenne pepper
Instructions
  1. Place chicken in baking dish (an 8x8 or 7x11 dish works). Whisk all other ingredients in bowl and pour over chicken breasts. Marinate in the refrigerator up to six hours.
  2. Preheat oven to 350°F and cook for 30-35 minutes (depending on the thickness of your chicken breasts) or until chicken is heated to 165°F.
  3. Shred chicken and serve.
Notes
  1. You don’t have to shred the chicken but I like to do it because the sauce gets soaked up. Also, once I had super thick chicken breasts and these took 45 minutes, I should have pounded them or cut them in half to make them thinner.
Adapted from Elana's Pantry
Adapted from Elana's Pantry
My California Kitchen http://mycaliforniakitchen.com/

Related posts:

7 comments

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge