Kona Grill Macadamia Nut Chicken Recipe

Craving the iconic flavors of Kona Grill’s Macadamia Nut Chicken? This crispy, golden chicken with its rich, nutty crust is a restaurant-worthy dish you can easily recreate at home. The tender, juicy chicken breasts are coated with crunchy panko breadcrumbs and buttery macadamia nuts, then pan-seared and oven-finished to perfection. Every bite is a mouthwatering combination of textures,  crisp outside, succulent inside,  making it perfect for weeknight dinners or special occasions.

Whether you’ve enjoyed it at Kona Grill before or you’re discovering it for the first time, this recipe will give you that same gourmet flavor right in your own kitchen.

Chicken Preparation

Preparing the chicken correctly is the key to achieving that perfect tender bite with a crisp, golden coating. Here’s how I do it step-by-step.

Step 1 – Seasoning the Chicken

I start by patting the chicken breasts dry with paper towels; this helps the coating stick better. Then, I season both sides with salt and freshly ground black pepper for a simple yet flavorful base.

Step 2 – Flour Dredge

In a shallow bowl, I place the all-purpose flour. Each chicken breast is dredged lightly in the flour, coating both sides evenly. This not only seasons the chicken further but also helps the egg wash stick.

Step 3 – Egg Wash

In a second shallow bowl, I whisk the eggs until frothy, then add the milk to create a smooth egg wash. This step locks in moisture and acts as the glue for the crispy coating.

Step 4 – Macadamia Nut & Panko Mixture

In a third shallow bowl, I combine the panko breadcrumbs with the finely chopped macadamia nuts. I make sure the nuts are evenly mixed into the panko; this way, every bite gets that rich, buttery crunch.

Coating the Chicken

1. Dip in Egg Wash: After dredging in flour, I dip each chicken breast into the egg wash, ensuring it’s completely coated.
   
2. Press into Panko-Nut Mixture: Next, I press the chicken firmly into the panko and macadamia mix, coating both sides generously.
   
3. Double Coat for Extra Crispiness: For an ultra-crispy crust, I sometimes repeat the egg wash and panko steps once more.
   
4. Set Aside: I place the coated chicken on a clean plate, ready for searing.

Searing the Chicken

Searing is where that irresistible golden crust forms, locking in flavor and giving the dish its restaurant-quality finish.

Step 1 – Heat the Pan

I heat a large sauté pan over medium-high heat, adding the butter and olive oil. The combination of butter (for richness) and oil (to prevent burning) gives the chicken a beautiful golden color.

Step 2 – Brown the Chicken

Once the butter melts and starts to foam, I carefully place the coated chicken breasts into the pan. I let them sear undisturbed for 3–4 minutes on each side until golden brown. This step isn’t for cooking them through,  just for achieving that crispy crust.

Step 3 – Transfer to Baking Sheet

When both sides are browned, I remove the chicken from the pan and place them on a baking sheet lined with parchment paper.

Baking the Chicken

Step 1 – Preheat & Bake

With the oven preheated to 400°F (200°C), I bake the chicken breasts for about 15 minutes, or until the internal temperature reaches 165°F (74°C).

Step 2 – Rest Before Serving

Once done, I let the chicken rest for 2–3 minutes before serving. This allows the juices to redistribute, keeping the meat moist.

Serving Suggestions

The beauty of this Kona Grill Macadamia Nut Chicken is its versatility. I like to serve it with:

• Coconut rice for a tropical flair
  
• Seasonal roasted vegetables
  
• A sweet pineapple glaze or creamy honey mustard sauce drizzled on top for extra flavor

Storage Instructions

Keeping It Fresh

If you have leftovers (a rare occasion in my kitchen!), Store the cooled chicken in an airtight container in the refrigerator for up to 3 days. To maintain the crispiness, reheat in the oven at 350°F (175°C) for 10–12 minutes instead of microwaving.

Freezing Option

For more extended storage, you can freeze the cooked chicken. Wrap each breast tightly in foil, then place in a freezer-safe bag. Freeze for up to 1 month. Thaw overnight in the fridge, then reheat in the oven until warmed through.

Pro Tips for Success

• Chop the Nuts Finely: Larger chunks of macadamia can cause the coating to fall off during cooking.
  
• Don’t Skip the Resting Time: This small step makes a big difference in keeping the chicken juicy.
  
• Double Coating Trick: For an extra-crunchy crust, repeat the egg wash and panko-nut coating step twice before searing.
  
• Sauce It Up: While the chicken is delicious on its own, a drizzle of pineapple glaze, mango chutney, or even a citrus cream sauce will take it over the top.

Frequently Asked Questions (FAQ)

Q1: Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless chicken thighs work beautifully in this recipe. They may need 3–4 extra minutes in the oven due to their higher fat content, but they’ll be extra juicy.

Q2: Do I have to use macadamia nuts?

While macadamia nuts give the dish its signature flavor, you can substitute them with cashews, almonds, or pecans for a similar crunch. Just make sure to chop them finely.

Q3: How can I make this recipe gluten-free?

Swap the all-purpose flour for a gluten-free flour blend and use gluten-free panko breadcrumbs. The rest of the ingredients are naturally gluten-free.

Q4: Can I prepare this ahead of time?

You can bread the chicken up to 8 hours in advance and store it in the fridge. When ready to cook, sear and bake as directed.

Q5: What sauce goes best with Kona Grill Macadamia Nut Chicken?

A sweet pineapple glaze, creamy honey mustard, or a light citrus cream sauce pairs perfectly with the rich, nutty coating.

Q6: How do I prevent the coating from falling off?

Make sure to pat the chicken dry, dredge it in flour first, and press the panko-nut mixture firmly onto the chicken. Chilling the coated chicken for 15 minutes before cooking can also help.

Conclusion

Making Kona Grill Macadamia Nut Chicken at home is easier than you think,  and just as flavorful as the restaurant version. The combination of buttery macadamia nuts and crunchy panko breadcrumbs creates an unbeatable texture, while searing and baking lock in that juicy, tender bite. With a little preparation and the proper technique, you can impress family and friends with this stunning dish any night of the week.

So, grab your ingredients, heat your skillet, and get ready to enjoy a bite of tropical-inspired perfection,  straight from your own kitchen.