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This is very YUMMY! I suppose you could use breasts but they are not as flavorful.
Honey-Pecan Chicken Thighs
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 cup honey, divided
3/4 cup dijon mustard, divided
2 garlic cloves, minced
1 cup finely chopped pecans
1/2 tsp curry powder
Garnish: Italian parsley springs
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 degrees 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.
Yield: 4 servings
Southern Living, May 2002
Honey-Pecan Chicken Thighs
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 cup honey, divided
3/4 cup dijon mustard, divided
2 garlic cloves, minced
1 cup finely chopped pecans
1/2 tsp curry powder
Garnish: Italian parsley springs
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 degrees 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.
Yield: 4 servings
Southern Living, May 2002