You might think this gorgonzola pistachio chicken is one of those fancy restaurant dishes - yet it's so easy to prepare, and the results are guaranteed! Many thanks to Michael DeFren (kingmiked824) for sharing this recipe with our community!
You might be surprised to read how little prep work is needed for this recipe! The only thing we feel the need to point out is that you should always be mindful when handling raw chicken: don't use the same utensils or containers for other stuff, and wash your hands and cooking surfaces thoroughly to avoid cross-contamination.
Once the chicken breasts are clean and any necessary trimming is done, simply coat with SPG rub to taste. Fire up your grill to a medium-high temperature, and grill the chicken to a core temperature of 165ºF (74ºC). If you know what you're doing, pull the chicken off the cooker about 5 minutes before they are done - carryover temperature will keep cooking them from the inside.
While the chicken is cooking, let's make the gorgonzola & pistachio sauce! In a pot, add a cup of water and the cubes of chicken broth. Mix until the cubes completely dissolve.
Bring the water to a boil, then reduce temperature to a simmer. Add all the cheese and let it melt. Once melted, add the entire small jar of honey. Keep stirring. Add more honey or cheese (to taste). Finally, chop up the pistachio nuts finely, and add them to the cheese soup honey mix.
When the sauce has reduced to your desired consistency and the chicken is also done cooking, bring everything inside. Serve the grilled chicken with a garnish of gorgonzola pistachio sauce, and enjoy!
Once again, thanks to Michael DeFren (kingmiked824) for sharing this recipe with us. We look forward to seeing what everyone does with it.
Catch you on the next recipe!
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