BBQ-Chicken-Pizza Nachos

Brian Theis
1 day ago
2 min read

Updated: 5 hours ago

"Nacho" usual nachos! With the classic ingredients and flavor profile of a 1980's BBQ chicken pizza, these nachos are surprisingly "light" and oh, so good. The BBQ sauce and smoky Gouda are what put this recipe over the top. The chicken takes a bit of time but is gloriously worth it. Pro-tip (alternate approach): skip the rest of the nacho ingredients and serve the thighs whole, as a main course. Absolutely delicious! 🍅 🍗 🍕 🧀 🌿

This recipe is a website exclusive. You might see it in an upcoming cookbook! Meanwhile, there are dozens of other lip-smacking appetizer (and main) recipes to choose from in my first best-selling cookbook. Order your copy today.

BBQ-Chicken-Pizza Nachos

Serves 4 to 6

For the chicken:

1 1/2 to 2 pounds boneless skinless chicken thighs

8 ounces bottled Italian dressing

At least 1 cup (divided) BBQ Sauce of choice (preferably one with no high fructose corn syrup!)

Makes 1/3 cup rub

2 tablespoons paprika

1 tablespoon garlic powder

2 teaspoons onion powder

1 teaspoon freshly ground black pepper

1/2 teaspoon fine salt

1/2 teaspoon cayenne pepper

1 teaspoon dried thyme

1 teaspoon celery seed

In large tightly sealed storage bag in fridge, marinate thighs in Italian dressing, 2 to 4 hours, turning a few times to fully distribute marinade.

Heat oven to 425°F.

Using paper towels, pat chicken dry. Season all over with rub. (It may seem like you have too much rub but trust me—use it all!)

On a sprayed or greased broiler pan, or pan with rack, place thighs. Bake 25 minutes or till average internal temperature is at least 150°F.

Remove from oven, brush thighs generously with BBQ sauce, return to caramelize 12 to 15 minutes till 170°F internal temperature, or more.

Cool and tear apart with two forks.

For the nachos:

11 ounce bag "Hint of Lime" Tostitos chips

8 ounces (2 cups) shredded mozzarella

4 ounces smoked Gouda, shredded

1 red onion, cut in rings, then quartered

4 medium green onions, thinly sliced, white and green parts

1/3 cup cilantro leaves

On microwave-safe serving plate (I personally like plastic serving baskets lined with napkins or paper) place chips, a generous sprinkling of mozzarella, half the red onion. Top with the chicken, a generous sprinkling of Gouda, rest of red onion.

With squeeze bottle or piping bag, using a zigzag pattern, garnish with BBQ sauce.

Microwave on high about 90 seconds till cheese is melty and chicken is heated.

Top with green onion and cilantro, serve.

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My heavenly 8-ingredient rub!