Sweet & Tangy Chicken
Submitted by bminton
Bacon-topped baked chicken thighs drizzled with a honey-Dijon-curry glaze and a whisper of cayenne. Crispy, sticky, and savory with a sweet kick. Weeknight dinner gold.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 minBacon drippings. Honey. Dijon mustard. Curry powder. If that lineup doesn’t get your attention, check your pulse.
Chicken thighs get dredged in seasoned flour and browned in rendered bacon fat until golden, then bake in the oven until cooked through. In the last stretch, they get drizzled with a honey-mustard-curry glaze that bubbles into a sticky, golden coating.
Crumbled bacon goes on top right before serving because, well, everything is better with bacon.
The curry powder is subtle here. It’s not a full-blown curry, just a warm, earthy hum underneath the honey and mustard that makes people say “what IS that?" A pinch of cayenne at the end brings gentle heat.
Pro Tips
- Use the bacon drippings for browning. They add a smoky depth to the chicken that butter or oil just can’t match.
- Don’t drown the chicken in the glaze. A drizzle is all you need. Too much and it pools in the casserole dish instead of coating the meat.
- Boneless, skinless thighs are forgiving. They stay juicy even if you overbake them by a few minutes, which makes this recipe nearly foolproof.
Ingredients
Directions
Cook the bacon in a skillet over medium heat until crisp, about 5 to 8 minutes.
Remove with a slotted spoon, reserving bacon drippings in the pan.
Drain bacon on paper toweling, crumble and set aside.
Preheat the oven to 350℉ (180℃).
Dredge the chicken pieces in flour (season to taste, shake off excess).
Place skillet with the reserved bacon drippings over low heat; about 10 minutes.
Transfer chicken to a medium casserole (8X8) and bake chicken uncovered for 30 minutes.
In a small bowl combine the honey, mustard, curry powder, salt and cayenne to taste.
Drizzle honey mixutre over the chicken and bake another 15 minutes.
Top with bacon just before serving.
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