Honey Pecan Chicken Thighs

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.



Southern Living