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Honey-pecan Chicken Thighs

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For more information, visit www.shallwecook.blogspot.com Recipe from: Southern Living, May 2002

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• Cooking Time: 40
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground 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
• Garnish: Italian parsley sprigs

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° 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.