Grilled BBQ Chicken Nachos in Foil, perfect for drive-ups or camping!
Why Grill Nachos? Why not? They’re perfect for drive-ups, camping, or when it’s too hot to turn on the stove.
By the way, grilling nachos in a foil boat is the BEST way to make nachos. Serious!
Melted cheese on top, crispy fries on the bottom. Perfect.
For a nacho sauce, we use sour cream mixed with BBQ sauce (the easiest chip dip ever!). Drizzle it over the cheesy nachos and you won’t need a queso.
Enjoy the nachos on their own or with extras – chopped tomatoes, jalapeños, cilantro, avocado, red onions.
Grilled Chicken Nachos
ingredients
- Nachos:
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8 ounce tortilla chips
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2 cups finely grated cheddar cheese
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1 cup minced cooked chicken (a roast chicken works great for this)
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1/4 cup BBQ sauce
- Sour Cream BBQ Sauce:
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1/2 cup sour cream
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1/4 cup BBQ sauce
- Extras (all optional):
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1 tomato, chopped
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1/4 red onion, chopped
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1 jalapeno, thinly sliced
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1/2 bunch coriander, chopped
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1/2 avocado, chopped
- You need:
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2 15×12” sheets of heavy duty aluminum foil
method
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Preheat grill and prepare ingredients:
Preheat your grill for high direct heat. While the grill is heating up, prepare the ingredients.
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To mix BBQ sauce with chicken:
Mix the cooked chicken with the BBQ sauce and set aside.
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Prepare Sour Cream BBQ Sauce:
Mix sour cream with BBQ sauce and set aside.
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Build foil boats:
Take the sheets of aluminum foil and curl the sides so you have “boats”.
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Assemble Nachos:
Place a layer of tortilla chips on 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 most of the cheese (reserve some to go on the chicken).
Sprinkle the BBQ sauce-covered cooked chopped chicken over the fries. Sprinkle with the remaining cheese.
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Grill:
Place the nacho boats on the preheated grill, Home page and cook until cheese is melted and fries are lightly browned around the edges, 5 to 10 minutes.
If your grill doesn’t have a cover (like a campfire), either make a large foil pack to put the nachos in or tent the foil boats with another piece of foil. Some of the nachos made this way may not be as crispy, but they’ll still be great.
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Surcharge:
To serve, drizzle with sour cream BBQ sauce and sprinkle with extras like chopped tomatoes, red onions, jalapeño, and/or cilantro.
