Skip to main content

Pecan-Crusted Maple-Mustard Roasted Chicken #NationalPecanDay

Today we're celebrating National Pecan Day with host Liz of Book'N'Cooks. Check out the other nutty creations!

The pecan is one of our family's favorite nuts. I often substitute it into recipes that call for walnuts since two of my three say that walnuts make their tongues tingle. 

In any case, you'll see pecans in D's Brown Butter Espresso Pecan Pie, Bourbon Pecan Pralines, Creole Cheese Ball, and Bacon Bulleit Brownies. Most of the time, for some reason, I've posted sweet pecan recipes. So, I decided that I would make a savory pecan dish for this event.

Ingredients  serves 5

  • 5 bone-in, skin-on chicken thighs
  • 1 teaspoon ground mustard
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground smoked paprika
  • freshly ground salt
  • freshly ground pepper
  • 1/2 cup freshly squeezed lemon juice 
  • 1/4 cup maple syrup
  • 1 cup pecans, pulsed in a food processor to breadcrumb size
  • 5 teaspoon mustard (you can use yellow, I used spicy brown)
  • olive oil for drizzling


Place chicken thighs in a lidded container where they can lay flat in a single layer. Add the ground mustard, coriander, smoked paprika, salt, and pepper. Rub the spices into the meat. Drizzle with lemon juice and maple syrup. Cover the container. Refrigerate overnight.

Remove chicken from the refrigerator at least 30 minutes before you want to start cooking and turn the meat so that the marinade covers both sides. Preheat the oven to 400 degrees Fahrenheit. 

Place chicken, skin-side up, in the pan. Spoon 1 t mustard on top of each thigh and spread over the skin. Press chopped pecans into the top to form the crust.

Drizzle with olive oil. Roast in the pre-heated oven for 40 minutes, or until chicken is browned and crisp and cooked through. Serve hot. 

I served this with steamed rice and Pecan-Topped Brussels Slaw. Delish.


  1. I was really excited to see this recipe title - to see pecans used in a savory dish, especially one like this - fairly little prep makes this a good weeknight meal. Look forward to trying it.
    And thanks for joining me in celebrating National Pecan Day!

  2. Using thighs was a great idea. These must have tasted amazing!

  3. Oh yum, it's chicken like this that really makes me with B.O.B. Bob was not allergic to nuts!!!


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas