Honey-Mustard Pecan Chicken Thighs - cooking recipe

Ingredients

1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
8 boneless skinless chicken thighs
3/4 cup honey, divided
3/4 cup Dijon mustard, divided
2 cloves garlic, minced
1 cup finely chopped pecans
1/2 teaspoon curry powder

Preparation

Place chicken thighs in a shallow dish.
In a small bowl, combine the salt, black pepper, cayenne, and dried thyme; sprinkle evenly over the chicken thighs.
In another bowl, add 1/2 cup honey, 1/2 cup mustard, and garlic; stir to combine; pour mixture over the chicken.
Cover and refrigerate for 2 hours.
Take chicken out of marinade and discard marinade.
Dredge chicken in pecans then place chicken on a lightly greased rack in a foil lined broiler pan.
Bake at 375 degrees for 40 minutes or until chicken is done.
In a small bowl, combine the remaining honey, the remaining mustard, and the curry.
Serve the sauce with the chicken.