Best 5 Grilled Bbq Chicken Nachos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Calling all nacho lovers! Get ready to embark on a culinary journey as we delve into the delicious world of grilled BBQ chicken nachos. This tantalizing dish is a harmonious blend of smoky BBQ flavors, tender chicken, and the perfect balance of toppings, all nestled on a bed of crispy tortilla chips. Be prepared to satisfy your cravings with this epic nacho extravaganza that will leave your taste buds dancing and your belly full and content. So, gather your ingredients, fire up the grill, and let's embark on this nacho-making adventure!

Check out the recipes below so you can choose the best recipe for yourself!

LOADED BBQ CHICKEN NACHOS RECIPE BY TASTY



Loaded BBQ Chicken Nachos Recipe by Tasty image

Here's what you need: canola oil, chicken breast, kosher salt, freshly ground black pepper, garlic powder, chili powder, BBQ sauce, tortilla chips, shredded cheese, red onion, tomato, bacon, fresh parsley, sour cream, avocado

Provided by Tasty

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 15

1 tablespoon canola oil
2 breasts chicken breast, finely diced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon chili powder
¾ cup BBQ sauce
13 oz tortilla chips, 1 bag
2 cups shredded cheese, shredded
½ red onion, finely sliced
1 tomato, diced
8 strips bacon, cooked, crumbled
2 tablespoons fresh parsley, finely chopped
½ cup sour cream
1 avocado, diced

Steps:

  • Preheat oven to 350°F (176°C). Heat the oil in a pan over high heat. Cook the chicken with salt, pepper, garlic powder, and chili powder for two to three minutes.
  • Add the barbecue sauce and cook until the sauce has reduced by about half, about five minutes. Remove from heat.
  • In a large skillet, spread out two large handfuls of tortilla chips. Layer with half of the barbecue chicken, followed by half of the cheese, onion, tomato, bacon, and parsley. Repeat with the remaining ingredients.
  • Bake for 15 minutes.
  • Drizzle the sour cream and sprinkle the avocado on top. Serve!
  • Enjoy!

Nutrition Facts : Calories 1420 calories, Carbohydrate 96 grams, Fat 83 grams, Fiber 9 grams, Protein 73 grams, Sugar 21 grams

LOADED BARBECUE CHICKEN NACHOS



Loaded Barbecue Chicken Nachos image

Fresh homemade salsa and barbecue chicken nuggets bring bright and summery flavors to these crowd-friendly nachos any time of year. The salsa can be made earlier in the day and refrigerated; add the avocado just before serving.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 18

One 17-ounce box breaded barbecue-flavored chicken nuggets with flavor packet (if included)
1 cup frozen roasted corn kernels, thawed
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice, plus wedges for serving
1 tablespoon chopped pickled jalapeno plus 1 tablespoon brine
1 tablespoon extra-virgin olive oil
2 small plum tomatoes, diced (about 1 cup)
1 ripe avocado, diced
1/4 small red onion, chopped (about 1/4 cup)
Kosher salt
One 15-ounce can pinto beans, rinsed and drained
2 tablespoons adobo sauce from canned chipotles in adobo
2 tablespoons extra-virgin olive oil
10 cups tortilla chips (about 8 ounces)
4 cups shredded Mexican cheese blend (about 16 ounces)
1/2 cup sour cream
1/2 cup fresh cilantro leaves
1/4 cup pickled jalapeno slices

Steps:

  • For the chicken and salsa: Position an oven rack in the top of the oven and preheat to 425 degrees F.
  • Bake the chicken nuggets according to the oven method on the package directions. Set aside.
  • Meanwhile, make the salsa. Toss together the corn, cilantro, lime juice, jalapeno with brine, olive oil, tomatoes, avocado, onion and 1/4 teaspoon salt in a medium bowl. Set aside.
  • For the nachos: Combine the beans, adobo sauce and olive oil in a medium bowl. Spread the tortilla chips in an 11-by-15-inch baking dish or rimmed baking sheet. Top with the shredded cheese and the bean mixture. Bake on the top rack until the cheese is melted and bubbly and the beans are heated through, about 10 minutes.
  • While the nachos bake, cut the chicken into bite-size pieces and toss in a medium bowl with the contents of the flavor packet if included.
  • Top the baked nachos with the salsa and chicken bites. Dollop the sour cream over the top and sprinkle with the cilantro leaves and jalapeno slices. Serve with lime wedges.

SMOKED CHICKEN NACHOS



Smoked Chicken Nachos image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 15 (8 ounce) servings

Number Of Ingredients 10

1 whole chicken
2 pounds wood chips (flavor of choice)
1 tablespoon olive oil
2 bags vegetable chips or tortilla chips
2 heirloom tomatoes, diced
4 jalapenos, sliced very thin
2 cups sour cream
1 cup cilantro leaves
1 cup chopped chives
1 pound goat cheese wrapped in plastic and kept in the freezer

Steps:

  • Preheat an outdoor grill and split the chicken in 1/2 from head to tail. Soak the wood chips in water for about 10 minutes. This will prevent the wood chips from burning as soon as they come in contact with the fire. Place the wood chips in the bottom of a grill below the grates. Set the flame on 1 side of the grill to medium and the other side to medium high. Place the chicken, skin side up, on the medium side of the grill. Cover and allow the chicken to smoke and grill at the same time. This should take about 15 to 20 minutes. Allow the chicken to cool completely before shredding the meat off the bones. Reserve for the assembling of the nachos.
  • Form an assembly line with all of the ingredients. Start with the serving dish, then the chips, chicken, tomatoes, jalapenos, sour cream, cilantro and chives. Right before they are served, remove the cheese from the freezer. Using a fine side of a box grater, shave the goat cheese over the top of the nachos.
  • Chef's Note: Paper vessels can be purchased at a wholesale restaurant or party supply store. I recommend using individual serving dishes that are 5 inches by 3 inches.

MICROWAVE 4-MINUTE BBQ CHICKEN NACHOS RECIPE BY TASTY



Microwave 4-minute BBQ Chicken Nachos Recipe by Tasty image

Here's what you need: rotisserie chicken, BBQ sauce, tortilla chips, pico de gallo, shredded cheddar cheese, green onion, guacamole, sour cream

Provided by Alvin Zhou

Categories     Snacks

Time 30m

Yield 2 servings

Number Of Ingredients 8

1 cup rotisserie chicken, shredded
3 tablespoons BBQ sauce
2 large handfuls tortilla chips
¼ cup pico de gallo
1 cup shredded cheddar cheese
¼ cup green onion, thinly sliced
guacamole, to serve
sour cream, to serve

Steps:

  • Mix the chicken with the barbecue sauce, then spread evenly over a bed of tortilla chips.
  • Spread the pico de gallo, cheese, and green onions evenly on top, then microwave for about 1-3 minutes until the cheese is melted and bubbly.
  • Dollop with some guacamole and sour cream, then serve.
  • Enjoy!

Nutrition Facts : Calories 728 calories, Carbohydrate 56 grams, Fat 39 grams, Fiber 4 grams, Protein 40 grams, Sugar 10 grams

BARBECUED CHICKEN NACHOS



Barbecued Chicken Nachos image

Tortilla chips strut extra fixin's for barbecue time!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 8

Number Of Ingredients 7

16 cups corn tortilla chips
3 cups cut-up cooked chicken
1 1/3 cups barbecue sauce
2 cans (15 ounces each) chili beans in sauce, undrained
2 cans (2 1/4 ounces each) sliced ripe olives, drained
2 large tomatoes, chopped (2 cups)
6 cups shredded Colby-Monterey Jack cheese (24 ounces)

Steps:

  • Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray.
  • Spread tortilla chips on centers of foil pieces. Mix chicken and barbecue sauce. Spoon chili beans, chicken mixture, olives, tomatoes and cheese on chips.
  • Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted.

Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 65 mg, Fat 3, Fiber 4 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1110 mg

Tips:

  • Choose the right chicken: For the best flavor, use boneless, skinless chicken breasts or thighs. You can also use a rotisserie chicken for a quick and easy option.
  • Marinate the chicken: Marinating the chicken in a flavorful mixture of spices and herbs will help to infuse it with flavor. You can use a simple marinade made with olive oil, salt, pepper, and garlic powder, or you can get creative and try a more complex marinade with ingredients like citrus juice, honey, or yogurt.
  • Cook the chicken properly: Grilled chicken is the ideal topping for nachos, as it is slightly charred and smoky. You can grill the chicken on a grill pan or on an outdoor grill. Be sure to cook the chicken until it is cooked through, but not overcooked.
  • Use fresh toppings: Fresh toppings are key to making delicious nachos. Use a variety of toppings, such as shredded cheese, diced tomatoes, sliced jalapeños, and sour cream. You can also add other toppings, such as guacamole, salsa, or black beans.
  • Serve the nachos immediately: Nachos are best served immediately after they are made. This will help to ensure that the cheese is melted and the chips are crispy. You can also reheat the nachos in the oven or microwave if you need to.

Conclusion:

Grilled BBQ chicken nachos are a delicious and easy-to-make appetizer or snack. They are perfect for parties or gatherings, and they can also be enjoyed as a meal on their own. With a few simple tips, you can make the best grilled BBQ chicken nachos every time. So fire up the grill and get cooking!

Related Topics