Honey Mustard Almond Chicken Thighs or Breasts

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
• 1 large red pepper, seeds removed, sliced into strips
• 3/4 cup honey, divided
• 3/4 cup Dijon mustard, divided
• 2 cloves garlic, minced
• 1 cup finely slivered almonds
• 1/2 teaspoon curry powder
• Small amount of fresh parsly sprigs, chopped for garnish

Directions

1. 1 Place chicken thighs in a shallow dish.
2. 2 In a small bowl, combine the salt, black pepper, cayenne, and dried thyme; sprinkle evenly over the chicken thighs.
3. 3 In another bowl, add 1/2 cup honey, 1/2 cup mustard, and garlic; stir to combine; pour mixture over the chicken.
4. 4 Cover and refrigerate for 2 hours.
5. 5 Take chicken out of marinade and discard marinade.
6. 6 Place chicken, slivered almonds and red pepper sliced in a lightly greased, foil lined broiler pan.
7. 7 Bake at 375 degrees for 40 minutes or until chicken is done.
8. 8 In a small bowl, combine the remaining honey, the remaining mustard, and the curry.
9. 9 Pour the sauce over thechicken and serve garnished with choped parsley.