Best Honey Mustard Pecan Chicken Thighs Recipes

HONEY MUSTARD CHICKEN THIGHS

Honey Mustard Chicken Thighs image

These honey mustard chicken thighs are quick, easy, and taste a little bit sweet!

Provided by Kim

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h

Yield 8

Number Of Ingredients 7

Ingredients

¼ cup Dijon mustard
¼ cup grainy mustard
½ cup honey
1 teaspoon soy sauce
2 teaspoons chopped fresh tarragon
1 tablespoon finely grated ginger root
8 each skinless, boneless chicken thighs, trimmed of excess fat

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine Dijon mustard, grainy mustard, honey, soy sauce, tarragon, and ginger in a large bowl. Rinse chicken thighs under cold water and pat dry with paper towels. Add chicken thighs to the bowl and toss to coat. Transfer to a baking pan and spoon sauce over the thighs.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Spoon sauce over chicken thighs and serve.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 20.9 g, Cholesterol 71 mg, Fat 8.2 g, Fiber 1 g, Protein 20 g, SaturatedFat 2.3 g, Sodium 409.8 mg, Sugar 18 g

HONEY-MUSTARD PECAN CHICKEN THIGHS

Honey-Mustard Pecan Chicken Thighs image

We love anything honey-mustard. This is great way to prepare chicken thighs. Needs to marinate for 2 hours.

Provided by ratherbeswimmin

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

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 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 degrees for 40 minutes or until chicken is done.
In a small bowl, combine the remaining honey, the remaining mustard, and the curry.
Serve the sauce with the chicken.

Nutrition Facts : Calories 582, Fat 27, SaturatedFat 3.2, Cholesterol 114.5, Sodium 1233.1, Carbohydrate 59.7, Fiber 4.6, Sugar 53.7, Protein 32