Honey-Mustard Pecan Chicken Thighs


  • 3/4 cup Sue Bee® Honey
  • 1 cup finely chopped pecans
  • 2 cloves garlic
  • 3/4 cup Dijon mustard
  • 1 teaspoon salt
  • 8 boneless skinless chicken thighs
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon curry powder


  • 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 Sue Bee® 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 F for 40 minutes or until chicken is done.
  • In a small bowl, combine the remaining Sue Bee® honey, the remaining mustard, and the curry.
  • Serve the sauce with the chicken.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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