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Honey-Pecan Chicken Thighs

Yield Makes 4 to 6 servings
Prep: 15 min., Chill: 2 hr., Bake: 40 min.


  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground red pepper
  • 8 PILGRIM'S PRIDE Boneless Skinless Chicken Thighs
  • 3/4 cup honey, divided
  • 3/4 cup Dijon mustard, divided
  • 2 garlic cloves, minced
  • 1 cup finely chopped pecans
  • 1/2 teaspoon curry powder

How to Make It

  1. Combine first 4 ingredients; sprinkle over chicken in a shallow dish. Stir together 1/2 cup honey, 1/2 cup mustard, and garlic; pour over chicken, turning chicken to coat. Cover and chill 2 hours. Remove chicken from marinade, discarding marinade.

  2. Preheat oven to 375°. Place chicken on a lightly greased wire rack in an aluminum foil-lined broiler pan. Sprinkle with pecans, pressing lightly to secure.

  3. Bake at 375° for 35 to 40 minutes or until chicken is done and pecans are lightly browned.

  4. Stir together remaining 1/4 cup honey, 1/4 cup mustard, and curry powder; serve sauce with chicken.