Makes 4 to 6 servings: Prep: 15 minute 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
- 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.
- 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.
- Bake at 375 degrees for 35 to 40 minutes or until chicken is done and pecans are lightly browned.
- Stir together remaining ¼ cup honey, ¼ cup mustard, and curry powder; serve sauce with chicken.