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Honey-Pecan Chicken Thighs

Image of  Honey-Pecan Chicken Thighs featured on KALB-TV 5
Display of Honey-Pecan Chicken Thighs featured on Jambalaya.

Makes 4 to 6 servings: Prep: 15 minutes
Chill: 2 hours, Bake: 40 minutes

2/3 tsp. salt
½ tsp. ground black pepper
½ tsp. dried thyme
¼ tsp. ground red pepper
8 boneless skinless chicken thighs
¾ cup honey, divided
¾ cup Dijon mustard, divided
2 garlic cloves, minced
1 cup finely chopped pecans
½ tsp. curry powder

1. Combine first 4 ingredients; sprinkle over chicken a shallow dish. Stir together ½ cup honey, ½ cup mustard, and garlic; pour over chicken, tuning chicken to coat. Cover and chill 2 hours. Remove chicken from marinade, discarding marinade.

2. Preheat oven to 375 degrees. Place chicken on a lightly greased wire rack in an aluminum foil-lined broiler pan. Sprinkle with pecans, pressing lightly to secure.

3. Bake at 375 degrees for 35 to 40 minutes or until chicken is done and pecans are lightly browned.

4. Stir together remaining ¼ cup honey, ¼ cup mustard, and curry powder; serve sauce with chicken.

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Last Updated: 9/23/2015 8:02:45 AM

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