Blackstone BBQ Chicken Nachos
Blackstone BBQ Chicken Nachos is a tasty game day, camping, or snacky type dinner recipe made on the griddle with lots of cheesy goodness!
This was part of my game day snack series and I made Nashville Hot Chicken Nachos on the griddle at the same time!
You can follow along with my game day snack series HERE 🙂
How to make Blackstone BBQ Chicken Nachos
Put a pound of diced chicken thighs, minced garlic, BBQ seasoning, olive oil, apple cider vinegar, kosher salt, and pepper in a bowl and mix until combined.
Marinate the chicken for 15 minutes, or longer in the fridge.
Preheat your Blackstone or flat top griddle to medium heat.
Add cooking oil of choice and the seasoned chicken.
Cook the chicken for 8 to 10 minutes, mixing with your spatulas a few times.
Remove the chicken or you can scoot it to the side of your griddle.
Lower heat to medium low/low and spread half of the saratoga or kettle potato chips on either a baking sheet placed on the griddle or you can spread the chips directly on the griddle.
Sprinkle half of the shredded cheese, drizzle half of the queso over top, and add half of the chicken.
Then repeat with a second layer of chips, cheese, queso, and chicken.
Lower your griddle lid or cover with a large melting dome until the cheese is melted.
Drizzle some BBQ sauce over top before serving and add pickled jalapenos or pickled onions if desired.
These Blackstone BBQ Chicken Nachos were devoured in record time!
If you like Blackstone BBQ Chicken Nachos, you might also like these recipes…
Blackstone Teriyaki Chicken Wonton Nachos
Blackstone Mini BBQ Flatbreads
And Blackstone Skyline Coney Loaded Fries
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Blackstone BBQ Chicken Nachos
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 1 pound boneless, skinless chicken thighs cut into bite size pieces
- 5 cloves garlic minced
- 2 tablespoons your favorite BBQ seasoning blend
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- kosher salt, pepper
- cooking oil of choice
- 1 (12-ounce) bag saratoga chips or kettle potato chips (I used Grippo's Montgomery Inn Thick Cut Saratoga Chips)
- 2 cups shredded cheese of choice
- 1 (15-ounce) jar queso blanco warm
- BBQ sauce
- Optional toppings: pickled jalapenos, pickled red onions
Instructions
- Put the chicken, garlic, BBQ seasoning, olive oil, apple cider vinegar, kosher salt, and pepper in a bowl and mix until combined. Marinate 15 minutes, or longer in the fridge.
- Preheat griddle to medium heat. Add cooking oil and the seasoned chicken. Cook 8 to 10 minutes, mixing with spatulas a few times. Remove or scoot to side of griddle.
- Lower heat to medium low/low and spread half of the chips on either a baking sheet placed on griddle or spread chips directly on the griddle. Sprinkle half of the shredded cheese, drizzle half of the queso over top, add half of the chicken, then remaining chips, shredded cheese, queso, and chicken. Lower griddle lid or cover with a large melting dome until cheese is melted.
- Drizzle the BBQ sauce over top before serving and add pickled jalapenos or pickled onions if desired.
Visit my other site CooksWellWithOthers.com for even more recipes!
My Blackstone Griddle Cookbook AND Blackstone Camping Cookbook are now available on Amazon!
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The “I Love My Blackstone Griddle” Cookbook
