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Birda Mae's Recipe Corner:Honey-Pecan Chicken Thighs

                                                                              I got the image from Here
1/2 teaspoon salt
1/2teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon 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 teaspoon curry powder


  1. Combine first 4 ingredients, sprinkle evenly over chicken in a shallow dish.
  2. Stir together1/2 cup honey,1/2cup mustard and garlic; pour over chicken
  3. Cover and chill 2 hours.
  4. Remove chcken from marinade, discardingmarinade.  Dredge chicken in pecans; place on a lightly greased rac k in an aluminum foil-lined broiler pan.
  5. Bake at 375o for 40 minutes or until chicken is done.
  6. Stir together remaining 1/4 cup honey, remaining 1/4 cup mustard, and curry powder, serve sauce with chicken.  
My variation:
I used whole pecans  which I thought more looked better in general and I forgot to put the
curry !  Ironically my pickiest eater liked this I thought the mustard was too tangy.  So I
will try it again with regular mustard .
I am linked up toTuesday Night Supper Club,Tempt my tummy Tuesdays,

Southern Living 2002 Annual Recipes (Southern Living Annual Recipes)  I got this recipe from this book no shock I should work for them or something.


This recipe looks yummy!
I like that you used chicken thighs instead of chicken breasts! We think they are much tastier as well as less dry.
And I love adding pecans to recipes! They are so-o good!

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