QCSAHP - Honey Pecan Chicken Thighs
- Number of Servings: 4
Ingredients
1/2 teaspoon Black Pepper, ground 1/2 teaspoon Red Pepper, ground 1/2 teaspoon Thyme, dried8 each Chicken Thighs, boneless, skinless 3/4 cup Honey 3/4 cup Dijon Mustard2 clove Garlic, minced1 cup Pecans, finely chopped 1/2 teaspoon Curry Powder
To prepare for group
1. Combine first 4 ingredients; sprinkle evenly over chicken.
2. Stir together 1/2 cup honey, 1/2 cup mustard, and garlic; pour over chicken.
3. Freeze mixture in a Ziploc bag.
4. Freeze pecans in a Ziploc bag.
5. Stir together 1/4 cup honey, 1/4 cup mustard, and curry powder. Freeze in a Ziploc bag.
Cooking Day
1. Thaw.
2. Remove chicken from marinade, discarding marinade.
3. Dredge chicken in pecans; place on a lightly greased rack in an aluminum foil-lined broiler pan.
4. Bake at 375° for 40 minutes or until chicken is done.
Number of Servings: 4
Recipe submitted by SparkPeople user JLOHERN.
1. Combine first 4 ingredients; sprinkle evenly over chicken.
2. Stir together 1/2 cup honey, 1/2 cup mustard, and garlic; pour over chicken.
3. Freeze mixture in a Ziploc bag.
4. Freeze pecans in a Ziploc bag.
5. Stir together 1/4 cup honey, 1/4 cup mustard, and curry powder. Freeze in a Ziploc bag.
Cooking Day
1. Thaw.
2. Remove chicken from marinade, discarding marinade.
3. Dredge chicken in pecans; place on a lightly greased rack in an aluminum foil-lined broiler pan.
4. Bake at 375° for 40 minutes or until chicken is done.
Number of Servings: 4
Recipe submitted by SparkPeople user JLOHERN.
Nutritional Info Amount Per Serving
- Calories: 621.5
- Total Fat: 27.3 g
- Cholesterol: 116.1 mg
- Sodium: 1,218.0 mg
- Total Carbs: 58.4 g
- Dietary Fiber: 3.4 g
- Protein: 30.7 g
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