Honey Pecan Chicken Thighs Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place a wire cooling rack on top, then spray with nonstick cooking spray.
• Chop the pecans so they have a consistency of coarse breadcrumbs, then set aside. Sprinkle the chicken on both sides with salt and pepper. Add the flour to a shallow dish, then whisk the eggs, hot sauce and 2 tablespoons Dijon in a second shallow dish. Mix the pecans, salt and pepper in a third shallow dish. Dip the chicken in the flour, shaking off the excess, then in the egg mixture, then in the pecans. Place on the wire rack and bake until cooked through, 20 to 25 minutes.
• Meanwhile, whisk together the vinegar with the remaining tablespoon Dijon and some salt and pepper in a small bowl. Slowly add the olive oil and continue to whisk until emulsified. Pour the dressing over the kale in a large bowl and mix. Serve alongside the chicken.

Steps:

• Season chicken with garlic powder, salt, and pepper.
• Heat a pan over medium-high heat. Add chicken and sear until golden, 10 to 12 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Drain most of the excess grease from the pan, leaving about 2 tablespoons behind.
• Arrange chicken thighs skin-side down in the pan. Place crushed garlic between the chicken and fry until fragrant, about 30 seconds. Add honey, water, vinegar, and soy sauce. Increase heat to medium-high and cook until sauce reduces down and thickens slightly, 3 to 4 minutes.

Steps:

• Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
• On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
• Drizzle the chicken with the remaining glaze and serve with lemon wedges.

Steps:

• Season the chicken on both sides with salt and pepper.
• Cover the bottom of a cast iron skillet with olive oil and bring to medium-high heat. Add chicken and brown on one side, 3 to 5 minutes. Flip chicken, and add onion and garlic; continue to cook until chicken is mostly (but not fully) cooked and onion and garlic are soft, 5 to 7 minutes more. Remove chicken to a plate.
• Add honey, soy sauce, onion powder, garlic powder, and onion powder to the skillet. Stir and scrape the bottom of the pan with a wooden spoon to get the garlic and onion to mix with the liquid.
• Put chicken back into the pan, cover, and reduce heat to medium. Cook until no longer pink in the center and juices run clear, about 10 more minutes, turning once halfway through. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).
• Place on a serving tray and drizzle liquid from the pan on top. Sprinkle with chopped cilantro before serving.

Steps:

• Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
• In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
• Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
• Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
• Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
• Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
• Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.

Steps:

• Preheat the oven to 400 degrees F.
• Pat the chicken thighs dry and sprinkle the skin side generously with salt and pepper.
• Add 1 tablespoon oil to a large, high-sided ovenproof skillet and heat over medium-high heat. When the oil is shimmering, add the chicken thighs, skin-side down. (This may have to be done in batches, depending on the size on your chicken thighs, to avoid overcrowding the skillet.) Sprinkle the underside of the chicken generously with salt and pepper. Cook until the chicken skin is golden brown, crispy and easily releases from the pan, 4 to 5 minutes. Flip the chicken and continue to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
• Turn the heat down to medium-low and add the white wine. Cook, scraping up any brown bits from the bottom of the skillet, until the harsh alcohol smells burns off and the wine has slightly reduced, about 1 minute. Add the frozen onions and garlic. Cook until fragrant, about 2 minutes. Add the chicken stock and 2 tablespoons honey mustard. Stir the mixture until well combined and emulsified. Add the mushrooms and thyme leaves to the skillet and stir to coat the mushrooms in the mixture.
• Turn the heat off. Nestle the chicken into the vegetable mixture. Add the remaining tablespoon honey mustard and tablespoon oil to a small bowl. Whisk to combine. Brush the tops of the chicken thighs with the honey mustard mixture.
• Transfer the chicken to the oven and cook until the vegetables are browned and the chicken is 165 degrees F, 35 to 40 minutes.
• Turn the oven off. Remove the chicken from the oven and add the frozen peas. Stir slightly to submerge them in the sauce. Return the skillet to the oven until the peas are heated through, 2 to 3 minutes.
• To serve, plate the chicken and vegetables and top with the pan sauce.

Steps:

• Preheat the oven to 375 degrees.
• Warm the oil in a nonstick skillet over medium-high heat. Place the chicken thighs in the skillet skin-down. Cook for about 8 minutes, until the skin is browned. Turn and cook for about 3 minutes. Remove the thighs from the skillet with tongs and place in a baking dish large enough to hold them in a single layer.
• Reduce the heat to medium. Add the vinegar, honey, and cayenne to the skillet, stirring up any browned bits, and simmer for 2-3 minutes.
• Combine the cornstarch with 2 tablespoons water in a small dish, stirring to completely dissolve the cornstarch. Stir the cornstarch and water into the sauce in the skillet, cooking for 2-3 minutes until thickened. Add the salt and pecans. Pour the sauce over the thighs in the baking dish.
• Bake for 15 minutes, then spoon the sauce and pecans over the chicken thighs to glaze. Continue baking for 15 minutes, or until the thighs are done.

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat butter over medium heat; brown chicken on both sides. Cook, covered, until chicken is no longer pink, 6-8 minutes, turning once. Drizzle with honey and sprinkle with pecans. Cook, covered, until chicken is glazed, 2-3 minutes.

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.