Honey-Pecan Chicken Thighs

I just tried this recipe today, and it was a big hit! I marinated the chicken for 1 day. I stayed true to the recipe, although I didn’t have enough pecans, so I made the last two with just panko. Both were great! The meat was moist but crispy on the outside, flavor was really good and we will use this recipe again. I served it with a beet and feta salad and a wild rice mixture.

It's ok 

This really was outstanding. I marinaded overnight and once it was done roasting I served as is. It didn't need any extra sauce, it was perfect.

Very tasty, but you do not need all of the marinade. And for my 8 pieces it took more than 1 cup of pecans. Served with green beans wild rice.

Wow! This is really good. Made it exactly as called for and it was a huge hit. This is suitable for company, entertaining and pretty easy. I didn't drizzle the sauce over it as pictured but the sauce is pretty important. Funny thing -- I just started counting my calories this week and when I printed the recipe I specified to print with nutritional content. It didn't print...so I went back to recipe to find it. It isn't there! LOL This is not a "Cooking Light" recipe but it is really good. Could lighten it up next time using panko instead of pecans as another reviewer suggested. Served it with Wild Rice Stuffing with dried cherries and apricots.

I followed this recipe exactly and it was honestly one of the best meals I've had in quite a while. The sauce is essential and so is the pan prep (foil and a rack). You can probably use a good bit less honey and Dijon on the marinade as a good bit of it gets tossed out.

Excellent. The pecans gave the chicken an interesting flavor.

This is my fiancee's favorite recipe. I actually haven't used the pecans; I have added about 1/2 t. extra curry powder to about 2 cups of panko breadcrumbs, and dredged the chicken in that before baking as directed.