Honey-Pecan Chicken Thighs

Prep: 15 min., Chill: 2 hr., Bake: 40 min.

Yield:

Makes 4 to 6 servings

Recipe from

Recipe from


Ingredients

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

Preparation

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.

Note:

April 2008