BBQ Chicken Nachos
This BBQ Chicken Nachos Recipe is a deliciously fun way to kick up Nachos Night. Gather your people around these boldly flavored chicken nachos for parties, game days, or a fun family meal.
Servings: 6 servings
Ingredients
For the Chicken:
- 2-3 lbs skinless boneless chicken thighs, thighs are most tender, but tenderloins can work
- ½ cup onion, chopped
- 6 garlic cloves, chopped
- 1 piece fresh ginger, about 1-inch, peeled and chopped
- 2 cups pineapple juice
- ½ cup soy sauce, regular strength
- ½ cup granulated sugar
- 5 tablespoons apple cider vinegar
- 1 tablespoon Asian sesame oil
- table salt
Salsa:
- 1 large vine-ripened tomato, seeded and diced
- ½ red onion, diced
- 1 can diced pineapple, 20 oz, or crushed pineapple, drained
- ¼ cup cilantro, freshly chopped
- 1 fresh lime, juiced
- 2 teaspoons pure honey
- ½ teaspoon kosher salt
- ½ teaspoon black pepper, freshly ground
- 1 large avocado, semi-firm, diced
Other:
- tortilla chips
- 1 cup shredded cheddar cheese, or Jack cheese
- lime slices, and/or hot sauce, for garnish
Instructions
Make the Chicken
- In a large bowl, whisk together the onion, garlic, ginger, pineapple juice, soy sauce, sugar, vinegar, and Asian sesame oil. Whisk until sugar is dissolved and marinade is well incorporated.
- Use paper towels to thoroughly pat-dry the chicken pieces. Place chicken in a single layer on a cutting board, place a sheet of cling wrap over the chicken, and pound to an even thickness. Throw out cling wrap. Use a fork to pierce chicken pieces throughout.
- Lightly sprinkle chicken thighs on both sides with table salt. Toss chicken in bowl of marinade to coat well. Cover and chill overnight, or up to 2 nights. Turn chicken over halfway during marinating.
Make the Hawaiian Salsa
- Combine all salsa ingredients except for avocado in a bowl, toss well, and let chill until ready to use - dice and add the avocado just before using, to prevent browning.
To Cook
- Grease and heat outdoor or indoor grill to medium-high. Remove chicken from marinade and grill, basting with marinade as desired, just until center is no longer pink. Do not over-cook. Discard marinade. Let chicken rest 5 minutes, then dice.
- Line 4-6 plates with tortilla chips. Top with chicken and salsa. Sprinkle on cheese and microwave in 30 second increments just to melt. Garnish as desired.
Notes
- Make sure to pat-dry the chicken and pound it to an even thickness. This helps the marinade to be absorbed evenly and also ensures that the chicken cooks uniformly on the grill.
- Don't skip the step of piercing the chicken with a fork. This allows the marinade to penetrate the meat, making it more flavorful.
- Chill the marinated chicken for at least overnight, or up to 2 nights. This not only helps the flavors to meld but also makes the chicken extra tender.
- When making the Hawaiian salsa, add the diced avocado just before using to prevent browning. This will keep your salsa looking fresh and vibrant.
- Grease and heat your grill properly before cooking the chicken. This will prevent the chicken from sticking and also give it those beautiful grill marks.
- Line your plates with tortilla chips first, then top with chicken and salsa. This helps to keep the chips crispy and prevents them from getting soggy too quickly.
- Microwave the assembled nachos in 30-second increments just to melt the cheese. This way, your nachos will be hot and gooey, but the chips will still maintain their crunch.
Nutrition (per serving)
Calories: 347kcal | Carbohydrates: 42g | Protein: 21g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 1455mg | Potassium: 851mg | Fiber: 5g | Sugar: 32g | Vitamin A: 527IU | Vitamin C: 25mg | Calcium: 66mg | Iron: 3mg