Grilled Southwest Chicken Nachos
Melinda | Missouri Girl
These nachos are made special using a special chicken marinade and spices for a perfect, easy weeknight dinner.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Marinade Time 3 hours hrs
Total Time 3 hours hrs 40 minutes mins
Course Main Course
Cuisine American
- 3 lbs chicken (thighs or breast)
- 1 bag tortilla chips
Desired toppings:
- salsa
- avocado
- tomatoes
- sour cream
Marinade:
- 1 cup orange or orange pineapple juice
- 2 tablespoon olive oil
- 2 tablespoon white wine vinegar
- 2 tablespoon soy sauce (tamari if gluten free)
- 2 cloves garlic, minced
- 2 tablespoon lime juice
- 1 tablespoon sriracha
- 2 tablespoon fresh cilantro chopped
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper
Spice Rub:
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Make the marinaded chicken:
Combine all ingredients for the marinade in a large zip lock bag.
Add 3 lbs of chicken (thighs or breasts).
Marinate in the refrigerator for at least 3 hours, but 8-24 hours is preferred.
Make the spice rub:
In a small bowl, combine all of the spice rub ingredients.
Remove the chicken from the bag and shake off the excess marinade.
Sprinkle the spice rub all over the chicken, using as little or as much as you prefer.
Assemble, broil, and serve
On a heat proof plate, layer the tortilla chips, chicken, cheese, tomatoes, and salsa.
Place an oven rack on the highest point in the oven, just under the broiler.
Turn the broiler on high.
Place the nachos under the broiler until the cheese is nicely melted and starting to brown.
Carefully remove from the oven (the plate will be VERY hot)
Top with avocado and sour cream.
Keyword best chicken marinade, Grilled chicken, southwest chicken