Honey-Pecan Chicken Thighs

• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground red pepper
• 8 PILGRIM'S PRIDE Boneless Skinless 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

1. Combine first 4 ingredients; sprinkle over chicken in a shallow dish. Stir together 1/2 cup honey, 1/2 cup mustard, and garlic; pour over chicken, turning chicken to coat. Cover and chill 2 hours. Remove chicken from marinade, discarding marinade.
2. Preheat oven to 375u0b0. Place chicken on a lightly greased wire rack in an aluminum foil-lined broiler pan. Sprinkle with pecans, pressing lightly to secure.
3. Bake at 375u0b0 for 35 to 40 minutes or until chicken is done and pecans are lightly browned.
4. Stir together remaining 1/4 cup honey, 1/4 cup mustard, and curry powder; serve sauce with chicken.

salt, ground black pepper, thyme, ground red pepper, s, honey, dijon mustard, garlic, pecans, curry powder

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