Spiced Boneless Chicken Thighs

I was in the mood for chicken but wanted something a little different.  I found this recipe and thought it sounded good.  I had everything on hand to make the marinade too so I did that.  This was very flavorful and tasty!  The best part is you can whip up the marinade and it doesn't require hours to sit.

Ingredients:
1 lb boneless skinless chicken thighs
Salt & Pepper
1-2 tbsp Olive Oil
1 tbsp Balsamic Vinegar
1 tsp brown sugar
1 tbsp Dijon mustard
4 cloves of garlic
Couple dashes of Red Pepper Flakes

Instructions:
Heat the oven to 425 degrees
In a large bowl, combine Olive Oil, Balsamic Vinegar, brown sugar, Dijon mustard, garlic and red pepper flakes.  Add the chicken and toss to coat.
Place chicken in a baking dish and bake for 20-25 minutes.

Enjoy!

Pecan Crusted Chicken

This chicken has the taste of Fall in it!  It smells yummy while it's cooking and tastes amazing!  I love that it's a great dinner that can be completed in under 30 minutes too!  Easy for a weeknight but good enough to serve to guests!  The only change I made from the original recipe is to sub cinnamon for nutmeg.

A picture of the chicken ready to be cooked

The chicken getting crispy in the pan

Our final dish

Ingredients:
8 boneless skinless chicken thighs
1 cup finely chopped pecans
1 cup crushed up saltine crackers
1 egg
1/4 tsp cinnamon
1-2 tbsp olive oil
Salt & Pepper, to taste

Directions:
Season chicken with salt & pepper.
In a small shallow bowl, whip up the egg.
In a separate bowl, mix together the pecans, crackers & cinnamon
Dip the chicken in the egg, then into the pecan mixture.  Be sure to push down & coat both sides
Heat olive oil in a large skillet on medium heat.
Place chicken in skillet and cook for 5-6 minutes per side, until crispy.

Enjoy!