Honey-Mustard Pecan Chicken Thighs
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon dried thyme
- 8 boneless skinless chicken thighs
- 3⁄4 cup honey, divided
- 3⁄4 cup Dijon mustard, divided
- 2 cloves garlic, minced
- 1 cup finely chopped pecans
- 1⁄2 teaspoon curry powder
directions
- Place chicken thighs in a shallow dish.
- In a small bowl, combine the salt, black pepper, cayenne, and dried thyme; sprinkle evenly over the chicken thighs.
- In another bowl, add 1/2 cup honey, 1/2 cup mustard, and garlic; stir to combine; pour mixture over the chicken.
- Cover and refrigerate for 2 hours.
- Take chicken out of marinade and discard marinade.
- Dredge chicken in pecans then place chicken on a lightly greased rack in a foil lined broiler pan.
- Bake at 375 degrees for 40 minutes or until chicken is done.
- In a small bowl, combine the remaining honey, the remaining mustard, and the curry.
- Serve the sauce with the chicken.
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