BBQ Chicken Nachos

BBQ Chicken Nachos

Craving barbeque chicken but want something crisp and crunchy? BBQ chicken nachos are the way to go. The chicken is brined, grilled, then brushed with a delicious barbeque sauce. Once cooked, it’s chopped before tortilla chips, black beans, tomato, and onion join the party. Unlike other nachos, these BBQ chicken nachos are cheese free. Instead, a sweet, smoky sauce ties everything together.
Servings 4
Prep Time 2 hours 15 minutes
Cook Time 50 minutes
Total Time 3 hours 5 minutes


  • Z Grills 10502B Wood Pellet Grill
  • Z Grills Hickory Wood Pellets
  • Plastic Wrap
  • Saucepan
  • Pastry brush
  • Tongs
  • Sharp knife
  • Large Platter



  • 2 cups warm water
  • 1 tablespoon fine sea salt
  • 8 ounces chicken breast fillets boneless and skinless
  • 1 tablespoon vegetable oil
  • ½ teaspoon fine sea salt
  • ½ teaspoon black pepper


  • ½ cup ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • ¼ cup light brown sugar lightly packed
  • 1 ½ teaspoons yellow mustard
  • ¾ teaspoon paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 3 tablespoons water


  • 2 cups hearty lettuce roughly chopped
  • 12 ounces tortilla chips
  • 1 cup canned black beans rinsed and drained
  • 3 Roma tomatoes seeds removed and diced
  • ½ cup thinly sliced red or white onion
  • 1/3 cup chopped fresh cilantro


  • Combine the warm water and salt in a glass or plastic bowl/container. Whisk until the salt dissolves.
  • Add the chicken, cover with plastic, and refrigerate for 2-4 hours.
  • Meanwhile, make the barbeque sauce by adding all the ingredients to a saucepan. Stir.
  • Bring to a boil, reduce to a simmer, and let simmer for 10 minutes or until thickened. Once done, transfer the sauce to a bowl and set it aside.
  • Preheat your Z-Grills (preferably with branded hickory wood pellets) or other wood pellet grill to 225 degrees Fahrenheit.
  • Meanwhile, remove the chicken from the brine. Pat the breast fillets dry, rub them with oil, then season with salt and black pepper.
  • Place the chicken onto the grill grates, close the lid, and cook for 20 minutes.
  • Flip and cook for another 20 minutes. The internal temperature should be at or close to 160 degrees Fahrenheit.
  • Measure out 2 tablespoons of the sauce.
  • Remove the chicken from the grill and increase the temperature to 350 degrees Fahrenheit.
  • Brush the chicken with the measured sauce using the pastry brush.
  • Return the chicken to the grill once the grill has come to temperature. Close the lid and grill for 10 minutes. The final temperature should be 165 degrees.
  • Remove the chicken from the grill, rest for 5 minutes, then chop it into small pieces.
  • Create a bed of lettuce on a serving platter.
  • Add chips, then layer beans, tomato, onion, and chicken.
  • Drizzle everything with the remaining barbeque sauce.
  • Finish the BBQ chicken nachos with cilantro and serve.


If you prefer to make tortilla chips, cut corn tortillas into triangles, heat oil to 350 degrees, and fry for 2-3 minutes.
Calories: 700kcal
Cost: 15
Course: Appetizer
Cuisine: Mexican
Keyword: BBQ, Chicken, Quick & Easy

About The Author

Z Grills

Z Grills

Z Grills is a grill manufacturer with over 30 years of experience within the industry. With over 650,000 pellet grills sold and 85 million cooks made, trust us.

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