Pistachio Chicken

The flavor and crunch from the pistachios make a wonderful crust for chicken!

30 Minutes
1 Hour


  • 2-3 large boneless skinless chicken breasts 
  • 3/4 cups (180 ml) of salted pistachios roughly chopped 
  • 1/4 cups (60 ml) panko bread crumbs 
  • egg 
  • 3 tablespoons (45 ml) hot sauce 
  • 1/4 teaspoons (1.3 ml) garlic powder 
  • 1/4 teaspoons (1.3 ml) onion powder 
  • 1/4 teaspoons (1.3 ml) black pepper 
  • 1/4 teaspoons (1.3 ml) salt 


Step 1

Set the EGG for indirect cooking with the convEGGtor at 375°F/190°C.

Step 2

Rinse your chicken breasts under cold water, then pat dry with paper towels.

Step 3

Add your pistachios to a food processor and pulse until your get the desired consistency. Mix in the panko bread crumbs. Dump the mixture out onto a flat surface. A plate works perfectly for this.

Step 4

Beat your egg in a bowl and add the hot sauce to the mixture. Add all of your dry ingredients to the egg wash and stir thoroughly.

Step 5

Dip your chicken breasts in the the egg wash and cover completely. They dip them into the nut/panko mixture. Coat the chicken thoroughly. Put the chicken breasts back into the fridge for approx 15 minutes. This will firm the coating.

Step 6

After 15 minutes in the fridge, slide the chicken breasts from the plate onto the grill grate.

Step 7

Cook for approximately 45 minutes or until the chicken reaches an internal temp of 165°F/73°C.

Step 8


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