Grilled Chicken Nachos
on May 02, 2016, Updated Jun 29, 2023
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Marinated in lime juice, cumin, paprika and other spices, share these grilled chicken nachos for an appetizer or have them for a snack meal.
When I did my weekend shopping run, I saw bins of avocados, piles of tomatoes and stacks of tortilla chip bags.
They were all on sale.
It was the quantity that made me do a double take. The display was dominating a lot of grocery store real estate.
I couldn’t figure out why this was such a big feature, but then it hit me.
Cinco de Mayo is this Thursday!
People are likely feeling extra festive, which probably means more than usual are craving Mexican food.
Personally, I don’t need a holiday to get in the mood for this cuisine.
I have a constant craving for tacos, burritos and everything in between, so I am never without salsa, black beans and cilantro.
On Saturday I braved the rain and took my cooking outside, umbrella in hand, to make grilled chicken nachos.
Clearly I was inspired by what I saw at the grocery!
How To Make Grilled Chicken Nachos
For these grilled chicken nachos, first I whisk together the marinade. It’s a mix of lime juice, oil, cumin, paprika, onion powder, garlic powder, salt and pepper.
The chicken marinates for an hour.
Then I fire up the grill.
I get the chicken breasts started grilling on one side, and I grill the corn, shucked, right on the grates next to the kitchen.
Once the corn is bright golden yellow with grill marks and the chicken is cooked through, I give them a little time to cool off.
After that I go all in shredding the chicken and slicing the kernels off the ears of corn.
With the components ready, I start layering everything into a cast iron skillet.
I like to pretty evenly layer the chicken, corn, chips and cheese not for looks, but in an attempt to guarantee there will be a little something in each bite.
These nachos are filling. Share them for an appetizer or have them for a snack meal!
Grilled Chicken Nachos
Ingredients
- 2 tablespoons vegetable oil
- Juice of 1 lime
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 boneless skinless chicken breast
- 2 ears of corn shucked
- 6 ounces tortilla chips
- 1/2 cup canned black beans drained and rinsed
- 1 jalapeno thinly sliced
- 1 cup finely shredded Mexican cheese blend
- 1 handful cilantro roughly chopped
- Salsa for serving
Instructions
- In a small bowl, whisk together the oil, lime juice, cumin, paprika, onion powder, garlic powder, salt and pepper. Marinate the chicken 1 hour.
- Preheat a gas or charcoal grill on medium high heat. Grill the chicken for 10-12 minutes, turning once, until cooked through. Let the chicken rest for 5 minutes before shredding with a fork.
- While cooking the chicken, grill the corn, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before cutting the kernels from the cobs.
- In a 10-inch cast iron skillet, layer the chicken, corn, chips, black beans, jalapenos, and cheese. Place the skillet on the grill and close the lid for a few minutes until the cheese has melted. Top with cilantro and salsa before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I get a HECK YES!? Perfect for lunch, dinner, after school snack or anything in between. Loving this!!!
They are so good anytime!!!