Pistachio Chicken
The flavor and crunch from the pistachios make a wonderful crust for chicken!
Ingredients
- 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
- 1 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
Instructions
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
Enjoy!
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