Oregon Grilled Hazelnut-Crusted Chicken

Introduction

Welcome to a mouthwatering journey where local Oregon flavors shine! This Grilled Hazelnut-Crusted Chicken recipe blends the richness of crushed hazelnuts with juicy, seared chicken to create a deliciously nutty and perfectly grilled masterpiece. Using the Arteflame grill, we'll harness high heat for an initial sear and finish on the flat griddle cooktop for irresistible texture and flavor. It's all about letting simple ingredients shine with comforting, gourmet results.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup Oregon-grown hazelnuts, finely crushed
• 2 tablespoons Dijon mustard
• 4 tablespoons melted butter
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Chopped fresh parsley, for garnish

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Get the Arteflame grill ready for grilling

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place the oil-soaked napkins in the center of your Arteflame grill.
3. Stack dry firewood over the napkins and light the paper.
4. Wait about 20 minutes until the center grill grate is over 1,000°F and the flat top is hot and ready.

Step 2: Prepare the hazelnut crust

1. Combine crushed hazelnuts, garlic powder, paprika, salt, and pepper in a bowl.
2. Brush each chicken breast with Dijon mustard on both sides.
3. Press the chicken firmly into the hazelnut mixture to coat thoroughly.

Step 3: Sear the chicken on the grill grate

1. Place hazelnut-coated chicken breasts on the center grill grate for maximum sear.
2. Cook for about 2 minutes on each side for a golden crust that seals in juices.
3. Immediately move the seared chicken to the flat top cook surface to finish cooking.

Step 4: Finish cooking on the flat top griddle

1. Add 1 tablespoon of butter beneath each chicken breast on the flat top cooktop.
2. Cook gently, turning occasionally, until the internal temperature reaches 150°F.
3. Remove from grill and rest for 5–10 minutes. The internal temp will rise to perfect doneness (165°F).

Step 5: Garnish and serve

1. Sprinkle with chopped fresh parsley.
2. Serve immediately with your favorite grilled sides.

Tips

• Use high-quality Oregon hazelnuts for the best flavor and crunch.
• Always rest your meat after removing it from the grill so juices redistribute.
• Butter adds richness and creates a beautiful crisp when grilling on the flat top.
• Adjust seasoning based on your taste; a little cayenne can add a spicy kick.
• Use the outer part of the Arteflame flat cooktop to keep side dishes warm while finishing the chicken.

Variations

1. Spicy Hazelnut Chicken: Add cayenne pepper and crushed red chili flakes to the crust mix for a spicy version.
2. Herb-Crusted Chicken: Mix fresh thyme, rosemary, and basil with the hazelnuts for an herbaceous twist.
3. Lemon-Zested Hazelnut Chicken: Add lemon zest and a touch of lemon juice to the mustard for a citrus pop.
4. Parmesan-Hazelnut Chicken: Mix in grated Parmesan cheese with the hazelnuts for a nutty, cheesy crust.
5. Maple-Glazed Hazelnut Chicken: Drizzle Oregon maple syrup over the chicken in the last minute for a sweet-glazed finish.

Best pairings

• Grilled asparagus or broccoli rabe on the outer flat cooktop ring
• Sweet potato slices seared in butter
• Warm Oregon Pinot Noir or a crisp Chardonnay
• Grilled slices of cornbread with honey butter
• Mixed greens salad with goat cheese and berries

Conclusion

This Oregon Grilled Hazelnut-Crusted Chicken delivers rich flavor and supreme juiciness every time. The Arteflame grill brings extraordinary texture by reverse searing right on the cooktop—no extra pans required. You're left with a beautifully golden crust and tender chicken that celebrates the bounty of Oregon.