½ teaspoon kosher salt
½ teaspoon crushed red pepper
½ teaspoon dried thyme
8 skinless and boneless chicken thighs
¾ cup honey, divided
¾ cup Dijon mustard, divided
2 garlic cloves minced
1 cup finely chopped pecans
Pinch harissa or curry powder
1-quart buttermilk
Combine first 4 ingredients. Sprinkle evenly over chicken in a shallow dish pour buttermilk over chicken and splash with fresh thyme and kosher salt. Let set in refrigerator 4 hours or overnight. Remove and rinse off buttermilk.
Stir together honey, ½ cup mustard and garlic. Pour over chicken. Cover and chill another 2 hours.
Remove chicken from marinade, discard liquid. Dredge chicken thighs into pecans- place on lightly greased rack in an aluminum foil lined broiler pan.
Stir together remaining honey and ¼ cup mustard and curry powder. Serve over cheesy grits and sautéed Tuscan Kale.
