Pistachio Chicken

INGREDIENTS
  • 2-3 large boneless skinless chicken breasts
  • 3/4 Cup of salted pistachios roughly chopped 
  • 1/4 Cup panko bread crumbs
  • 1 egg (you  could substitute a 1/4 C Greek yogurt) 
  • 3 Tbsp hot sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt


FEATURED IN STORYQUE MAGAZINE
BIG GREEN EGG SETUP


Set up your Big Green Egg for indirect cooking using the plate setter. The plate setter should be legs up with the grill grate on top of the legs. Preheat to 375F.




INSTRUCTIONS

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. I prefer a coarse chop. Mix in the panko bread crumbs. Dump the mixture out onto a flat surface. A plate works perfect.


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. 
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Next, 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.
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After 15 minutes in the fridge and your Egg is up to temp, slide the chicken breasts from the plate onto the grill grate. 
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Cook for approx 45 minutes or until an internal temp of 165F.
ENJOY!!!