Honey-Mustard Pecan Chicken Thighs
  1. 3/4 cup Sue BeeĀ® Honey
  2. 1 cup finely chopped pecans
  3. 2 cloves garlic
  4. 3/4 cup Dijon mustard
  5. 1 teaspoon salt
  6. 8 boneless skinless chicken thighs
  7. 1/2 teaspoon dried thyme
  8. 1/2 teaspoon cayenne pepper
  9. 1/2 teaspoon ground black pepper
  10. 1/2 teaspoon curry powder
  1. Place chicken thighs in a shallow dish.
  2. In a small bowl, combine the salt, black pepper, cayenne, and dried thyme; sprinkle evenly over the chicken thighs.
  3. In another bowl, add 1/2 cup Sue Bee Honey, 1/2 cup mustard, and garlic; stir to combine; pour mixture over the chicken.
  4. Cover and refrigerate for 2 hours.
  5. Take chicken out of marinade and discard marinade.
  6. Dredge chicken in pecans then place chicken on a lightly greased rack in a foil lined broiler pan.
  7. Bake at 375 F for 40 minutes or until chicken is done.
  8. In a small bowl, combine the remaining Sue Bee Honey, the remaining mustard, and the curry.
  9. Serve the sauce with the chicken.
Sue Bee Honey http://www.suebee.com/