BBQ Chicken Nachos: Easy Sheet Pan Recipe

If you’re looking to elevate your game day spread or just craving a delicious twist on classic nachos, look no further than these mouthwatering Sheet Pan BBQ Chicken Nachos. This recipe is a game changer that combines the irresistible flavors of smoky sweet chicken, crispy bacon, and two types of melty cheese atop a bed of crunchy tortilla chips. The magic happens as the BBQ sauce caramelizes in the oven, creating sticky sweet spots that perfectly complement the savory and salty elements.

I stumbled upon this recipe when I wanted to break away from the usual Super Bowl snacks and ended up creating a crowd favorite that has since become a must-have at all my gatherings. The key to these nachos lies in the layering technique and using a mix of chicken thighs and breasts to ensure a perfect balance of flavors and textures. Trust me, the lemon pepper seasoning might sound unconventional, but it’s the secret ingredient that adds a delightful twist to these nachos. So, gather your friends and get ready to enjoy a plate of these irresistible Sheet Pan BBQ Chicken Nachos that are guaranteed to disappear in no time!

Quick Benefits

• Moist & Flavorful Chicken: Using a mix of chicken thighs and breasts prevents dryness and adds richness and clean flavor to the nachos.
• Complex Taste Profile: The use of lemon pepper seasoning adds a citrusy bite that cuts through the sweetness of BBQ sauce, creating a deliciously complex flavor.
• Perfectly Assembled & Non-Soggy Nachos: Cooking the chicken separately and layering the ingredients strategically ensures that the chips stay crispy and all toppings are evenly distributed, avoiding the dreaded “top chips get everything” situation.
• Customizable & Interactive: Additional toppings such as sour cream, guacamole, or jalapeños allow for a customizable nacho bar experience that guests will love.

Why You’ll Love This BBQ Chicken Nachos: Easy Sheet Pan Recipe Recipe

• Flavor Explosion: The combination of crispy chips, smoky sweet chicken, melty cheese, and bacon creates a magical flavor explosion that keeps people coming back for more.
• Perfectly Cooked Chicken: Using a mix of chicken thighs and breast prevents dryness and ensures a perfect balance of richness and clean chicken flavor in every bite.
• Complex Flavor Profile: The unexpected addition of lemon pepper seasoning adds a citrusy bite that cuts through the sweetness of the BBQ sauce, creating a more complex and intriguing flavor profile.
• Melt-in-your-mouth Cheese: Grating your own cheese ensures maximum meltiness, as pre-shredded cheese is coated with anti-caking powder that affects the texture.
• Layering Technique: The strategic layering of ingredients prevents uneven distribution, ensuring that every chip is loaded with toppings and avoiding the dreaded “nacho traffic jam.”
• Customizable Toppings: Serving additional toppings on the side allows for a customizable experience, letting guests personalize their nachos with sour cream, guacamole, or extra BBQ sauce.
• Interactive Nacho Bar: Creating an interactive nacho bar with various toppings enhances the dining experience and allows for a fun and engaging way to enjoy the dish.
• Make-ahead Tips: Preparing components separately and assembling just before serving allows for fresh-from-the-oven nachos every time, with the option to freeze the BBQ chicken component for future use.
• Perfect for Gatherings: Whether for game day or hosting friends, these sheet pan BBQ chicken nachos are a crowd-pleaser that strikes the balance between comfort food and gourmet flavors, making them a signature dish for any gathering.

Ingredients for BBQ Chicken Nachos: Easy Sheet Pan Recipe

Main Ingredients

• ½ small red onion, thinly sliced or diced
• 2 cups Monterey Jack cheese, freshly grated (8-ounce brick)
• 2 teaspoons olive oil
• 1 to 2 bags tortilla chips, depending on size
• Fresh cilantro, chopped, for garnish
• 1 pound boneless skinless chicken breast halves
• Lemon pepper seasoning, to taste
• 1 pound boneless skinless chicken thighs
• 2 cups sharp cheddar cheese, freshly grated (8-ounce brick)
• 1¼ cups sweet BBQ sauce, divided
• 6 slices bacon

How to Make BBQ Chicken Nachos: Easy Sheet Pan Recipe

Step 1: Prepare the oven

Preheat oven to 400°F (200°C) and place a rack in the middle of the oven.

Step 2: Cook the bacon

Cook bacon in a large skillet over medium heat until crispy, flipping as needed. Transfer to a paper towel-lined plate to drain, then chop into small pieces once cooled.

Step 3: Prepare and cook the chicken

Arrange chicken thighs and breasts on a rimmed metal baking sheet. Drizzle with olive oil, toss to coat, and season generously with lemon pepper. Bake on the middle oven rack at 375°F (190°C) for 18-20 minutes until fully cooked to an internal temperature of 165°F (74°C).

Step 4: Shred and sauce the chicken

Take the cooked chicken out of the oven and place it on a cutting board. Allow it to rest for 5 minutes. Shred the chicken into small pieces using two forks and transfer to a large bowl. Mix in ½ to ¾ cup of BBQ sauce until well coated.

Step 5: Adjust oven temperature

Lower the oven temperature to 325°F (160°C) and let it cool while preparing the nachos.

Step 6: Assemble the nachos

Arrange a single layer of tortilla chips on a clean, rimmed baking sheet. Sprinkle a light layer of cheddar and Monterey Jack cheeses over the chips. Add BBQ-coated chicken evenly, then top with remaining cheese, chopped bacon, and sliced red onion.

Step 7: Add final BBQ sauce

Pour the remaining BBQ sauce over the loaded nachos, adjusting the amount to your preference. Note that the sauce will caramelize and intensify in flavor as it bakes.

Step 8: Bake the nachos

Position baking sheet on middle oven rack set at 325°F. Bake for 10-15 minutes until cheese is melted and BBQ sauce caramelizes.

Step 9: Finish and serve

Take the nachos out of the oven and sprinkle with fresh chopped cilantro. Serve hot while the cheese is still melted and the chips are crisp. Consider serving with sour cream, guacamole, or fresh salsa for a complete nacho bar experience.

Storage Tips

To store the finished sheet pan BBQ chicken nachos, it is best to keep the components separate in the refrigerator. Store the cooked and shredded chicken, chopped bacon and onions, and grated cheese in separate containers to maintain their freshness. When you are ready to enjoy the nachos, assemble them on a sheet pan and bake just before serving to ensure that fresh out-of-the-oven experience.

If you happen to have leftovers, it is recommended to reheat them in the oven rather than the microwave. This will help restore some crispness to the chips and maintain the overall texture of the dish. Additionally, for a make-ahead meal plan, you can prepare the BBQ chicken component in larger batches and freeze it in portions. Simply thaw the chicken when you’re ready to make a fresh batch of nachos for a convenient and delicious meal.

Ingredient Substitutions

If you want to make a healthier version of these BBQ chicken nachos, you can easily substitute turkey bacon for regular bacon. Turkey bacon is leaner and lower in fat, making it a good alternative for those looking to reduce the overall calorie content of the dish without sacrificing flavor. Additionally, you could use boneless, skinless chicken tenderloins instead of chicken thighs and breasts. Tenderloins are a leaner cut of meat and will still provide plenty of flavor when combined with the BBQ sauce and other ingredients.

To make a vegetarian version of these nachos, you can omit the chicken entirely and add more hearty toppings like black beans, corn, or sautéed bell peppers and onions. These ingredients will still provide a satisfying and flavorful twist on traditional nachos. Additionally, you can experiment with different types of cheese to suit your taste preferences, such as using a combination of pepper jack and mozzarella for a spicier kick or a blend of white cheddar and Gouda for a milder, creamier option. Feel free to get creative and customize the nachos to your liking!

Serving Suggestions

Serve these indulgent Sheet Pan BBQ Chicken Nachos as the ultimate crowd-pleasing appetizer at your next gathering. To elevate the experience, consider setting up a DIY nacho bar with additional toppings like sour cream, guacamole, or extra BBQ sauce for guests to customize their nachos to their liking. Pair them with a simple cabbage slaw with lime dressing to add a refreshing contrast to the rich flavors of the nachos.

For a fun twist, try making individual portions in smaller pans to prevent the dreaded nacho traffic jam and allow guests to easily reach for seconds. And if you’re short on time, consider using rotisserie chicken or adding black beans for a heartier version. With these creative serving suggestions, your Sheet Pan BBQ Chicken Nachos are sure to be a hit at any gathering, leaving guests coming back for more!

FAQs for BBQ Chicken Nachos: Easy Sheet Pan Recipe

Can I use pre-shredded cheese instead of grating my own for this recipe?

Freshly grated cheese is recommended for this recipe as pre-shredded cheese often contains anti-caking agents that can affect the meltiness and texture of the cheese. Taking the extra few minutes to grate your own cheese will make a noticeable difference in the final dish.

Can I make these nachos ahead of time and reheat them later?

While these nachos are best enjoyed fresh out of the oven, you can prepare the components ahead of time. Cook and shred the chicken, chop the bacon and onions, and grate the cheese in advance. Store the components separately in the fridge and assemble the nachos just before baking for the best results. If you do have leftovers, it is recommended to reheat them in the oven to help restore some crispness to the chips.

What can I do to prevent soggy chips in this recipe?

Cooking the chicken separately before building the nachos helps ensure that the chicken is fully cooked without risk of raw chicken juices making the chips soggy. Additionally, layering the ingredients strategically by creating a base of cheese on the chips before adding toppings helps everything stick together and prevents the bottom chips from becoming soggy.

How can I customize these nachos for different preferences?

For those who prefer additional toppings or variations, consider setting up a nacho bar with options like sour cream, guacamole, extra BBQ sauce, sliced jalapeños, or black beans on the side. This allows guests to customize their nachos to their liking and create a more interactive dining experience.

Conclusion

In conclusion, these Sheet Pan BBQ Chicken Nachos are more than just a snack – they’re a crowd-pleasing, flavor-packed experience that elevates any gathering. The harmonious blend of smoky chicken, gooey cheese, and crispy chips will have your guests coming back for seconds and asking for the recipe. Whether you’re hosting a game day party or simply craving a fun and delicious meal, these nachos are sure to hit the spot.

So, gather your ingredients, preheat your oven, and get ready to create a memorable dish that will have everyone raving. With a few simple tips and tricks, you’ll be well on your way to mastering the art of making the perfect Sheet Pan BBQ Chicken Nachos. Enjoy the process, savor the flavors, and revel in the joy of sharing good food with good company. Cheers to many more delicious moments centered around these irresistible nachos!

BBQ Chicken Nachos: Easy Sheet Pan Recipe

“Indulge in the ultimate crowd-pleaser – layers of smoky BBQ chicken, crispy bacon, and gooey cheese on crunchy tortilla chips, a game day favorite.”

Print Recipe Pin Recipe

Prep Time20 Minutes

Cook Time15 Minutes

Total Time35 Minutes

CuisineAmerican

Skill LevelEasy

Servings8 Servings

Ingredients

Main Ingredients

• ½ small red onion, thinly sliced or diced
• 2 cups Monterey Jack cheese, freshly grated (8-ounce brick)
• 2 teaspoons olive oil
• 1 to 2 bags tortilla chips, depending on size
• Fresh cilantro, chopped, for garnish
• 1 pound boneless skinless chicken breast halves
• Lemon pepper seasoning, to taste
• 1 pound boneless skinless chicken thighs
• 2 cups sharp cheddar cheese, freshly grated (8-ounce brick)
• 1¼ cups sweet BBQ sauce, divided
• 6 slices bacon

Instructions

1. Prepare the oven: Preheat oven to 400°F (200°C) and place a rack in the middle of the oven.
2. Cook the bacon: Cook bacon in a large skillet over medium heat until crispy, flipping as needed. Transfer to a paper towel-lined plate to drain, then chop into small pieces once cooled.
3. Prepare and cook the chicken: Arrange chicken thighs and breasts on a rimmed metal baking sheet. Drizzle with olive oil, toss to coat, and season generously with lemon pepper. Bake on the middle oven rack at 375°F (190°C) for 18-20 minutes until fully cooked to an internal temperature of 165°F (74°C).
4. Shred and sauce the chicken: Take the cooked chicken out of the oven and place it on a cutting board. Allow it to rest for 5 minutes. Shred the chicken into small pieces using two forks and transfer to a large bowl. Mix in ½ to ¾ cup of BBQ sauce until well coated.
5. Adjust oven temperature: Lower the oven temperature to 325°F (160°C) and let it cool while preparing the nachos.
6. Assemble the nachos: Arrange a single layer of tortilla chips on a clean, rimmed baking sheet. Sprinkle a light layer of cheddar and Monterey Jack cheeses over the chips. Add BBQ-coated chicken evenly, then top with remaining cheese, chopped bacon, and sliced red onion.
7. Add final BBQ sauce: Pour the remaining BBQ sauce over the loaded nachos, adjusting the amount to your preference. Note that the sauce will caramelize and intensify in flavor as it bakes.
8. Bake the nachos: Position baking sheet on middle oven rack set at 325°F. Bake for 10-15 minutes until cheese is melted and BBQ sauce caramelizes.
9. Finish and serve: Take the nachos out of the oven and sprinkle with fresh chopped cilantro. Serve hot while the cheese is still melted and the chips are crisp. Consider serving with sour cream, guacamole, or fresh salsa for a complete nacho bar experience.