Grilled Chicken Nachos

Grilled BBQ Chicken Nachos in foil, perfect for tailgating or camping!

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4-8



  • 8 ounces tortilla chips
  • 2 cups finely grated cheddar cheese
  • 1 cup chopped cooked chicken meat (a rotisserie chicken is great for this)
  • 1/4 cup BBQ Sauce

Sour Cream BBQ Sauce:

Extras (all optional):

  • 1 tomato, chopped
  • 1/4 red onion, chopped
  • 1 jalapeno, thinly sliced
  • 1/2 bunch cilantro, chopped
  • 1/2 avocado, chopped

You'll need:

  • 2 15x12-inch sheets of heavy duty aluminum foil


1 Preheat grill and prep ingredients: Preheat your grill for high direct heat. While the grill is heating, prep the ingredients.

2 Mix BBQ sauce with chicken: Mix the cooked chicken with the BBQ sauce and set aside.

3 Make sour cream BBQ sauce: Mix the sour cream with BBQ sauce and set aside.

4 Make foil boats: Take the sheets of aluminum foil and crimp the sides so that you have "boats".


5 Assemble nachos: Arrange a layer of tortilla chips over the bottom of the foil. It's okay if some of the chips overlap, but all chips should have some exposure at the top. Sprinkle with most of the cheese (reserve some to go on top of the chicken).

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Sprinkle the BBQ sauce coated cooked chopped chicken over the chips. Sprinkle with remaining cheese.

6 Grill: Place nacho boats on pre-heated grill, cover and cook for 5 to 10 minutes, until the cheese is melted and the chips are lightly browned at the edges.


If your grill doesn't have a cover (as in a campfire), either make a large foil packet to put the nachos in, or tent the foil boats with another piece of foil. Some of the nachos prepared this way may not be as crispy, but they'll still be great.

7 Serve: To serve, drizzle with sour cream BBQ sauce and sprinkle with extras such as chopped tomato, red onion, jalapeño, and/or cilantro.


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  • Doc

    Make sure you grill indirect, then they come out perfect.

  • Kelly K

    I’ll admit I’m a nacho fanatic. Loved making this on the grill. It turned out incredible.


  • Geri

    A simple question which has nothing to do with the recipe itself Elise. What do you mean “Drizzle it over the cheesy nachos and you won’t need “queso”? Queso means cheese of course. Do you mean that you won’t need more grated cheese on top because of the sour cream BBQ sauce? Just curious.
    These nachos will be delish, I just know it. Have all the ingredients including 3 types of bottled BBQ sauce so the most difficult part of prep will be deciding which flavour BBQ sauce to use (=
    Thanks as always for using your creativity to satisfy our hunger!

  • Charlotte

    How to make in oven. Thanks

    • Emma Christensen

      Hi, Charlotte! I’d recommend baking them in the oven at 375F until the cheese has melted. No need to cover or tent the package of nachos. You could also bake them on a sheet pan instead of foil. Enjoy!

  • Janell

    Youch! Four minutes on direct high heat torched my chips. Only the ones in the middle were salvageable. Was I supposed to kill the heat before putting the chips on the grill?

    • Elise Bauer

      Hi Janell, are you using a gas grill? If so, perhaps it runs hotter than mine. I would just turn down the flame a bit.

      • Janell

        Thanks for the response! It is a gas grill. I think next time I’ll try indirect, medium heat.

  • Jessica

    Can you maybe bake this if you don’t have a grill?

  • Tawnya

    What a great idea! Wish I had read about this before we went camping last weekend – always looking for new camp-friendly eats. I also love Stubbs!