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Honey-Pecan Chicken Thighs

Crispy, crunchy chicken drizzled with a spicy honey mustard sauce is soon to become a favorite chicken dish. Baking the chicken provides a satisfying crunch without the added fat from frying.

 

 

Southern Living MAY 2002

  • Yield: 4 servings

Ingredients

  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon dried thyme
  • 8 skinned and boned 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
  • Garnish: Italian parsley sprigs

Preparation

Combine first 4 ingredients; sprinkle evenly over chicken in a shallow dish. Stir together 1/2 cup honey, 1/2 cup mustard, and garlic; pour over chicken. Cover and chill 2 hours.

Remove chicken from marinade, discarding marinade. Dredge chicken in pecans; place on a lightly greased rack in an aluminum foil-lined broiler pan.

Bake at 375° for 40 minutes or until chicken is done.

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

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Honey-Pecan Chicken Thighs recipe

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