Honey Pecan Chicken Thighs (TNT)

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Honey Pecan Chicken Thighs (TNT) Empty Honey Pecan Chicken Thighs (TNT)

Post by pstarkoski on Mon Jun 20, 2016 11:06 pm

Honey Pecan Chicken Thighs

This recipe serves four.
Shopping List
1 pound of boneless/skinless chicken thighs (or you can do breasts or a combo)
3/4 cup honey
1/2 tablespoon of Dijon mustard
Extra Virgin Olive Oil (EVOO)
salt and pepper
1 cup of pecan pieces
Chopped rosemary to garnish, optional


Preheat your oven to 400 degrees.
I used a cast iron skillet that can go in the oven. If your skillet cannot go in the oven, transfer the chicken to an 8x8 baking dish lightly sprayed with Pam before baking.
In a large skillet over medium-high heat, brown up both sides of your chicken in a good drizzle of EVOO (about 2-3 tablespoons). Add in big pinches of both salt and pepper.
As your chicken browns, whisk together your Dijon and honey. Set aside.
Once your chicken is browned on both sides (just a couple of minutes), pour your honey mixture down on top. Then sprinkle your pecans over your chicken. Immediately pop your chicken into the oven and bake about 25 minutes or until the juices run clear.
Remove from oven and serve immediately with a little fresh rosemary.
That's it! Dinner is done! And it's fantastic!



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