Honey-Pecan Chicken Thighs

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Southern Living


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1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground red pepper

1/2 teaspoon dried thyme

8 skinned and boned 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

Garnish: Italian parsley sprigs

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