The flavor and crunch from the pistachios make a wonderful crust for chicken!
Set the EGG for indirect cooking with the convEGGtor at 375°F/190°C.
Rinse your chicken breasts under cold water, then pat dry with paper towels.
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.
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.
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.
After 15 minutes in the fridge, slide the chicken breasts from the plate onto the grill grate.
Cook for approximately 45 minutes or until the chicken reaches an internal temp of 165°F/73°C.
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