Honey-Mustard Pecan Chicken Thighs

• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 8 boneless skinless chicken thighs
• 3/4 cup honey, divided
• 3/4 cup Dijon mustard, divided
• 2 cloves garlic, minced
• 1 cup finely chopped pecans
• 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 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 degrees for 40 minutes or until chicken is done.
8. In a small bowl, combine the remaining honey, the remaining mustard, and the curry.
9. Serve the sauce with the chicken.

salt, ground black pepper, cayenne pepper, thyme, chicken thighs, honey, dijon mustard, garlic, pecans, curry powder

Taken from www.food.com/recipe/honey-mustard-pecan-chicken-thighs-58635 (may not work)