BBQ Chicken Nachos [Easy Shredded Chicken Appetizer]


Time to put an end to those store-bought nachos. This BBQ Chicken Nachos recipe is unlike anything you’ve tried before. Cooked on the grill, wood-fired chicken adds a new layer of flavor before being topped with your favorite nacho toppings.

Barbecue Chicken Nachos

Everyone has a recipe for nachos, but this one is really unlike any other.

This dish is cooked entirely on the grill and makes the most of shredded chicken (you can use leftover shredded chicken if you have any), BBQ sauce and steak seasoning.

It is then char grilled for that beautiful, iconic grilled flavor and uses maple wood shavings to add a subtle layer of sweetness to the nachos.

It was an instant crowd favorite at every party, superbowl or cookout I’ve been to, and I’m sure you’ll find the same when you cook it. But first a few tips!

If you don’t have a charcoal grill, I cannot recommend enough to get one. They’re not as expensive as you might think, and you can even get the Weber Kettle (a classic charcoal grill) on Amazon for a very fair price.

When setting up your grill, remember to think about it indirectly. In short, this is where the coals sit under one half of the cooking surface and the food sits on the other half. This will help effectively turn the grill chamber into an oven and prevent the fire from burning the food. I have a guide on how to set up the indirect grill .

If you’re having trouble finding a chicken seasoning, I highly recommend making your own using my BBQ Chicken Seasoning recipe, or if you’d rather buy it premade I recommend J Christopher Co. All – Purpose Hot Seasoning.

Likewise, with BBQ sauce, YOU can make your own homemade BBQ sauce or just buy it at the store. Just don’t get anything too spicy that overwhelms the awesomeness of the nachos.

Barbecue Chicken Nachos

What is the best cheese for nachos?

The best cheeses for nachos are safe ones that melt well. My favorites are cheddar cheese, American cheese, Monterey Jack, and blue cheese (when I feel like spiking things up). Avoid crumbly cheese like feta or dry cheese like parmesan.

I used shredded cheddar cheese for this recipe because it’s easy to buy and goes well with BBQ sauce and chicken. Young (ie not aged) cheddar cheese has a higher moisture content, making it perfect for melting.

How to prevent soggy nachos

The best way to prevent the nachos from getting soggy is to pre-cook them for a few minutes before adding the ingredients. This will help dry out and crisp up the fries so they absorb less moisture from the cheese, barbecue sauce, or chicken.

time and temperature

When smoking chicken, the best smoking temperature is 350 degrees Fahrenheit. This is hot enough to fully cook the chicken without drying out the meat for food safety reasons.

Roasting chicken breasts takes about 30 minutes, but use a food thermometer to measure doneness (the inside of the meat should be around 165 degrees Fahrenheit). Once you’ve assembled the nachos, grill for an additional 10 minutes, until the cheese melts.

Can You Cook Raw Chicken in Barbecue Sauce?

You can cook chicken in BBQ sauce if you want and you have to be very careful. BBQ sauce is a good marinade or frying liquid to keep chicken moist and tender.

You can only use one layer of sauce for this, however, as the sugar in the sauce will burn off before the chicken is fully cooked, creating a thin, charred crust. For best results, wait until the chicken is cooked to add the sauce.

This is how to keep your nachos warm

Ideally, serve your nachos right away. If you can’t, keep them warm with a warming tray. Cover the pan with aluminum foil to seal in the heat and try to serve the nachos as soon as possible. 

If you know you’ll be waiting a long time to serve the nachos, it’s best to keep the components warm separately and only assemble them just before serving.

Why is my rotisserie chicken dry?

Even with the help of a succulent sauce, rotisserie chicken sometimes becomes dry. To avoid this, soak the chicken in brine for about half an hour before grilling. When preparing lean cuts like chicken breasts, be careful not to overcook the meat or it will dry out. If it continues to bother you, lower the temperature and cook longer.

BBQ Chicken Nachos

Time to put an end to those store-bought nachos. This BBQ Chicken Nachos recipe is unlike anything you’ve tried before. Cooked on the grill, wood-fired chicken adds a new layer of flavor before being topped with your favorite nacho toppings.
appetizer course _
BBQ cuisine, Mexican
gluten free diet
Preparation time 10 minutes
Cooking time 45 minutes



  • pounds boneless chicken breasts
  • 1 large package of tortilla chips
  • ½ cup sliced ​​jalapenos
  • 3 cups of grated cheese
  • BBQ Chicken Rub
  • 1 cup barbecue sauce
  • ½ cup pitted black olives , drained and sliced
  • 3 spring onions , thinly sliced
  • 1 cup sour cream


  • Heat charcoal grill. Add wood chips, close the lid and aim for a temperature of 175°C. It usually takes about 15 minutes, but use a grill thermometer to measure accurately.
  • Generously season the chicken breasts with BBQ sauce. Grate on both sides, smoothing out any cracks in the meat surface.
  • Once the grill has reached the desired temperature, YOU place the chicken breasts on the grill grate. Cook for 20-30 minutes, turning in the middle. Use a meat thermometer to measure the internal temperature of the meat. The chicken is cooked when the internal temperature reaches 76°C.
  • With the grill on, place the chicken on the griddle and allow to rest for 5 minutes.
  • Shred the chicken. Aim for pieces about ½ inch long. Pour into a bowl and add the BBQ sauce. Mix well.
  • Arrange the tortilla chips on the baking sheet, forming a single layer. Sprinkle half of the shredded cheese and jalapeños over the tortillas.
  • Transfer the BBQ sauce mixture and shredded chicken to a tortilla sheet. Top with black olives and remaining jalapeños and cheese.
  • Place the baking sheet back on the rack. Bake until cheese is melted and tortilla chips are crispy. usually about 10 minutes. If necessary, close the lid.
  • Remove the tin from the grill and let cool for 2-3 minutes. Serve with a spatula and garnish with sour cream.

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