This honey-pecan chicken thighs recipe will soon become your next favorite chicken dish. Baking the chicken gives it a satisfying crunch without the added fat from deep-frying.
How To Make Honey-Pecan Chicken Thighs
Ingredients
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground red pepper
- 1/2 tsp dried thyme
- 8 chicken thighs, skinned and deboned
- 3/4 cup honey, divided
- 3/4 cup Dijon mustard, divided
- 2 garlic cloves, minced
- 1 cup pecans, finely chopped
- 1/2 tsp curry powder
- Italian parsley sprigs, for garnish
Instructions
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Combine the salt, peppers, and thyme. Sprinkle evenly over chicken in a shallow dish.
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Stir 1/2 cup honey, 1/2 cup mustard, and garlic together. Pour over the chicken.
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Cover and chill 2 hours. Remove chicken from marinade.
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Dredge chicken in pecans and place on a lightly greased rack in an aluminum foil-lined broiler pan.
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Bake at 375 degrees for 40 minutes or until chicken is done.
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Stir together remaining honey, mustard, and curry powder to make a sauce.
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Serve sauce with chicken and garnish with parsley sprigs if desired.
Nutrition
- Sugar: 27g
- :
- Calcium: 37mg
- Calories: 343kcal
- Carbohydrates: 30g
- Cholesterol: 107mg
- Fat: 15g
- Fiber: 2g
- Iron: 2mg
- Potassium: 381mg
- Protein: 24g
- Saturated Fat: 2g
- Sodium: 512mg
- Vitamin A: 98IU
- Vitamin C: 1mg
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