North Dakota

Sunflower Crusted BBQ Chicken

North Dakota grows more sunflowers than any other state, and this recipe puts those golden seeds to delicious use. Chicken breasts get coated in crushed sunflower seeds mixed with prairie herbs, then grilled to create a nutty, crunchy crust that's uniquely Peace Garden State.

⏱ Total 45min 🍴 Serves 4 ⭐ Prairie Classic 🌻 Sunflower State

Equipment Needed

🔥 Grill
🌡 Meat Thermometer
🥣 Food Processor
🍴 Shallow Dishes

Instructions

1

Prepare the sunflower crust: In a food processor, pulse the sunflower seeds until coarsely chopped - not a powder, but fine crumbs with some texture. Transfer to a shallow dish and mix in garlic powder, smoked paprika, thyme, onion powder, and cayenne.

Tip: Don't over-process - you want chunky pieces for texture, not sunflower butter!
2

Prep the chicken: Pound chicken breasts to even thickness (about 3/4 inch) for even cooking. Pat dry and season both sides with salt and pepper.

3

Make the mustard coating: In a small bowl, whisk together Dijon mustard and honey until smooth. This will help the sunflower crust adhere to the chicken.

4

Coat the chicken: Brush the honey-mustard mixture generously on both sides of each chicken breast. Press each breast into the sunflower seed mixture, coating both sides evenly. Pat gently to help the crust adhere.

5

Preheat the grill: Heat your grill to medium heat (350-400°F). Oil the grates well to prevent sticking - the sunflower seeds can stick easily.

6

Grill the chicken: Place chicken on the grill and cook for 6-7 minutes per side, until internal temperature reaches 165°F. Don't move the chicken too much - let the crust set before flipping.

Watch the heat: If the sunflower seeds start to burn, move chicken to indirect heat to finish cooking.
7

Make the drizzle: While chicken cooks, whisk together honey, apple cider vinegar, sunflower oil, and smoked paprika in a small bowl.

8

Rest the chicken: Remove from grill and let rest 5 minutes. This allows juices to redistribute and the crust to set.

9

Slice and drizzle: Slice the chicken against the grain into medallions. Arrange on a platter and drizzle with the honey BBQ sauce.

10

Serve prairie style: Pair with wild rice pilaf, roasted root vegetables, or a fresh garden salad. Garnish with extra sunflower seeds and fresh herbs for a beautiful North Dakota presentation.

💡 Pro Tips & Variations

  • Source local seeds: North Dakota produces over half of America's sunflower seeds. Look for locally grown seeds at farmers markets for the freshest flavor.
  • Toast for extra flavor: For even more nuttiness, lightly toast the sunflower seeds in a dry pan before processing.
  • Oven alternative: Bake at 400°F for 20-25 minutes if you don't have a grill. Place on a wire rack over a baking sheet.
  • Add flax: Mix in some ground flaxseed (another ND crop) to the crust for extra nutrition and prairie authenticity.
  • Thigh variation: Bone-in chicken thighs work great too - just increase cooking time to 25-30 minutes.
  • Kid-friendly: Reduce or omit the cayenne for a milder version the whole family will enjoy.
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