Pellet-Fired Chicken Nacho Pile

  • Cooking Time: 30mins-35mins
  • Serving: 4-6
  • Difficulty: Easy

Ingredients:

For the Chicken:

  • 1½ lbs boneless skinless chicken thighs or breasts

  • 2 tbsp olive oil

  • Juice of 1 lime

  • 1 tsp smoked paprika

  • 1 tsp chili powder

  • 1 tsp cumin

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp salt

  • ¼ tsp black pepper

For the Nachos:

  • 1 large bag tortilla chips (sturdy style)
  • 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • 1 cup black beans (optional)
  • ½ cup diced red onion
  • 1–2 jalapeños, sliced
  • 1 avocado or guacamole
  • ½ cup sour cream or Southwest crema
  • ½ cup pico de gallo or diced tomatoes
  • Fresh cilantro, chopped

Estimated Nutrition (Per Serving – 1/6 of nacho pile)

  • Calories: ~550–600 kcal
  • Protein: ~35g
  • Fat: ~30g
  • Saturated Fat: ~10g
  • Carbs: ~40g
  • Sugars: ~3g
  • Fiber : ~6g
  • Sodium: ~700mg 

Note: Will vary depending on toppings and cheese quantity.

 Instructions:

1. Preheat Your Pellet Grill:

  • Set to 375°F using hickory or mesquite pellets for that bold grilled flavor.

2. Marinate & Grill the Chicken:

  • Mix all chicken seasonings with olive oil and lime juice.

  • Coat chicken and marinate for 30–60 minutes (optional, but boosts flavor).

  • Grill chicken for 6–8 minutes per side, or until internal temp reaches 165°F.

  • Let rest, then chop or shred.

3. Build the Nacho Pile:

  • On a large cast iron skillet or grill-safe pan, layer:

    1. Chips

    2. Chicken

    3. Cheese

    4. Beans, onion, and jalapeños

4. Fire the Nachos:

  • Place loaded nachos in the pellet grill at 375°F for 10–15 minutes, or until cheese is fully melted and bubbly.

5. Finish & Serve:

  • Remove from grill and top with guac or avocado, sour cream, pico, cilantro, and lime.

  • Serve immediately, straight from the pan!

Pro Tips:

  • Use two layers of chips and toppings for max cheese coverage.

  • Add corn, olives, or pickled onions for extra flavor bursts.

  • Want it spicy? Drizzle with hot sauce or serve with a chipotle crema.