Mexican Mustard Chicken



4 Chicken Breasts, split breast 2-3 depending on thickness

3 tablespoon Dijon Mustard

1/4 cup Olive Oil

1 Bunch of Coriander

4 Large Cloves of Garlic Sliced

3 Limes, juiced

1 Lime, quartered

2 TBSPN Paprika

4 TBSPN Mexican Chilli (More/Less to your heat preference)

Black pepper





  1. In a food processor, blend the lime juice, corriander, garlic, dijon mustard, olive oil, paprika, mexican chilli, black pepper, and salt. Pulse mixutre till smooth thick sauce.
  2. In a large bowl, massage sauce into chicken pieces. Cover and marinate minimum of 1 hour but, for maximum flavour bomb in the meat. Marinate for 6 hours.
  3. Preheat oven fan-forced 230C.
  4.  On a deep set lined tray, layer the chicken pieces to Bake for 30 mins.
  5. Remove from oven and cover with aluminum foil and return to oven to oven for 10mins or until chicken is cooked through.
  6. Serve with lime wedges paired with a fresh salad and rice.



















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