Honey-Pecan Chicken Thighs

Honey-Pecan Chicken Thighs


(1 vote) 3 1

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.

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Bradenton, FL


  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. ground red pepper
  • 1/2 tsp. dried thyme
  • 8 skinned and boned chicken thighs
  • 3/4 C. honey, divided
  • 3/4 C. Dijon mustard, divided
  • 2 garlic cloves, minced
  • 1 C. finely chopped pecans
  • 1/2 tsp. curry powder
  • Garnish: Italian parsley sprigs

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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 degreesĀ 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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