Thursday, January 28, 2010

Honey-Mustard Pecan Chicken Thighs


1 tsp. salt
1 tsp. ground black pepper
1 tsp. ground red pepper
1 tsp. dried thyme
16 skin on and bone in chicken thighs (I took the skin off)  NOTE:  You can use boneless-skinless thighs, but it's a lot more expensive AND they are smaller so you'd want to get about 32pcs in that case.
1 1/2 cup honey divided
1 1/2 cup Dijon mustard divided
4 cloves garlic minced
2 cups finely chopped pecans
1 teaspoon curry powder
Italian parsley sprigs, for garnish


1.  Combine first four 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.
2.  Remove chicken from marinade discarding marinade. Dredge chicken in pecans. Place on a lightly greased wrack in a aluminum foil lined broiler pan. Bake at 375degrees for 40 minutes or until chicken is done. (I placed aluminum foil lightly on top of the chicken about 15 minutes in to cooking time because I didn't want the pecans to burn...but, you can judge for yourself)

Stir together remaining honey, mustard and curry powder. Serve sauce with chicken. Garnish if desired.

**  I didn't use the remaining honey-mustard sauce because once I took the chicken out of the oven it looked so perfect and delicious I didn't want to ruin it with a dipping sauce, it really didn't need anything!