Honey Pecan Chicken Thighs

1/2 tsp salt
1/2 tsp ground red pepper
1/2 tsp ground black pepper
1/2 tsp dried thyme
3/4 cups dijon mustard/divided
3/4 cups honey/divided
2 garlic cloves, minced
1/2 tsp curry powder
1 cup pecans/finely chopped
8 chicken thighs/skinned & boned

Combine salt,ground black pepper, ground red pepper and dried thyme.  Sprinkle evenly over chicken in a shallow dish.  Stir together 1/2 cup of the honey, 1/2 cup of the mustard and the garlic.  Pour over chicken.  Cover and chill 2 hours.
Remove chicken from marinade, discarding marinade.  Dredge chicken in pecans, place on lightly greased rack in an aluminum foil lined broiler pan.
Bake at 375 for 40 minutes or until chicken is done.
Stir together remaining 1/4 cup of honey, remaining 1/4 cup of mustard and curry powder.  Serve sauce with chicken.