Honey Pecan Chicken Thighs

This dish is so good - I wish my presentation was as good as the chickens flavor was.  My sorry side dish of Jasmine rice and random vegetables pales next to this very flavorful chicken dish. I didn't even display it on one of my nicer plates.  I hope you'll forgive me and try this chicken anyway.  We make chicken thighs a lot in this house because we prefer the taste of the darker meat.  These

Honey Pecan Chicken Thighs are flavored perfectly with Dijon mustard, honey and curry powder before they are dredged in the pecans.  Enjoy!!

Recipe from Southern Living

What you need:

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

What you do:

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 mixture over chicken. Cover and chill at least 2 hours.

Remove chicken from marinade, discarding marinade. Dredge chicken in pecans and 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; drizzle sauce over the chicken.