Grilled Chicken Nachos

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4-8


Sour Cream BBQ Sauce:

  • 1/4 cup BBQ Sauce
  • 1/2 cup sour cream


  • 1/4 cup BBQ Sauce
  • 1 cup chopped cooked chicken meat (a rotisserie chicken is great for this)
  • 2 cups finely grated cheddar cheese
  • 8 ounces tortilla chips

Extras (all optional):

  • 1/2 avocado, chopped
  • 1/2 bunch cilantro, chopped
  • 1 jalapeno, thinly sliced
  • 1/4 red onion, chopped
  • 1 tomato, chopped
  • 2 15×12-inch sheets of heavy duty aluminum foil


  1. Preheat grill and prep ingredients : Preheat your grill for high-pitched direct hot. While the grill is heating, prep the ingredients.
  2. Mix BBQ sauce with chicken : Mix the cooked chicken with the BBQ sauce and put aside.
  3. Make sour cream BBQ sauce : Mix the sour cream with BBQ sauce and put aside.
  4. Make foil boats : Take the sheets of aluminum foil and crimp the sides so that you have “boats”.
  5. Assemble nachos : Arrange a stratum of tortilla chips over the bottom of the foil. It’s okay if some of the chips overlap, but all chips should have some exposure at the top. Sprinkle with the majority of the cheese( reserve some to go on top of the chicken ). Sprinkle the BBQ sauce coated cooked chopped chicken over the chips. Sprinkle with standing cheese.
  6. Grill : Place nacho boats on pre-heated grill, cover-up and cook for 5 to 10 minutes, until the cheese is melted and the chips are softly browned at the edges.

    If your grill doesn’t have a cover-up( as in a campfire ), either make a large foil packet to throw the nachos in, or tent the foil boats with another piece of foil. Some of the nachos trained this path may not be as crispy, but they’ll still be great.

  7. To serve, drizzle with sour cream BBQ sauce and sprinkle with extras such as chopped tomato, red onion, jalapeño, and/or cilantro.