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.

Yields: 4 servings


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

How to Make It

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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