Grilled Nachos With Chicken (Mexican Chicken & BBQ Chicken)

By Becky Hardin

Updated Jun 24, 2026

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I love making nachos on the grill to add that delicious smoky flavor. For this recipe, I prepare two versions of nachos on one tray: Mexican chicken nachos and BBQ chicken nachos. Both are piled high with tortilla chips, cooked chicken, and cheese, and I serve them with sour cream, salsa, and guacamole. I find nachos are the ultimate game day snack, party appetizer, and pre-dinner munchie.

Smoky Grilled Nachos With Chicken

BBQ Chicken Nachos or Mexican Chicken Nachos? Luckily, I don’t have to choose, because in this recipe, I make both of them. For the Mexican chicken nachos, I take cooked chicken and mix it with taco seasoning, and then I layer it with tortilla chips, black beans, tomatoes, caramelized onions, and loads of cheese. For the BBQ chicken, I toss cooked chicken with BBQ sauce and cilantro, and layer it with tortilla chips and cheese. I love them both and can never decide which to make, so I’ll often make both at the same time.

There’s something so cozy about grilling hot food outside in the chilly fall air, with the smoky smell permeating the backyard. I find the grill gives the chips an extra crispy texture, and the cheese bubbles and melts beautifully on top. I’ll serve these nachos on game day, movie night, family get-togethers, or any time I’m entertaining a crowd. If you don’t have a grill but are craving nachos, give these sheet pan chicken nachos a try.

Tips for Beginners

• Avoid a direct flame. Place hot coals on the other side of the grill so you don’t have to put the nachos directly over the flame. If you do, they may burn. You want the heat but not the flame to cook the nachos.
• Rotate the tray. Grill for about ten minutes, turning the tray once to get both sides evenly toasted. Make sure to use oven mitts as the tray will be hot.
• Use a spatula. I find a spatula is the most efficient way to scoop the nachos up from the pan without them falling all over the place.

Recipe Card

Grilled Nachos With Chicken (BBQ Chicken and Mexican Chicken)

Difficulty: Easy

4.86 from 14 votes

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 8

Author: Becky Hardin

Print Rate Pin

Grilled Chicken Nachos are a delicious and fun way to use your grill, even in the chillier months. Piled high with cheese and favorite toppings, the grilled smokey flavor will really surprise you!

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Ingredients 

1x2x3x

• ▢ 24 oz. bag of tortilla chips

For Mexican Chicken Nachos

• ▢ 1 cup cooked chicken shredded I used rotisserie chicken
• ▢ 1 tbsp taco seasoning
• ▢ ½ cup plum or cherry tomatoes diced
• ▢ 1 cup Mexican blend cheese
• ▢ 15 oz. canned black beans drained and rinsed
• ▢ ½ onion diced caramelized
• ▢ salt and pepper to taste

For BBQ Chicken Nachos

• ▢ 1 cup cooked chicken shredded
• ▢ 2 tbsp fresh cilantro minced
• ▢ ½ cup BBQ sauce I like Blues Hog
• ▢ 1 cup shredded queso cheese
• ▢ ½ onion diced and caramelized
• ▢ salt and pepper to taste

For serving

• ▢ sour cream
• ▢ salsa
• ▢ guacamole

Instructions 

• Heat ingredients in separate pans on the stove: mix the chicken with the spices and tomatoes for the Mexican side, and chicken, cilantro, and BBQ sauce for the BBQ side. Add salt and pepper to each variation to taste.
  1 cup cooked chicken shredded, 1 tbsp taco seasoning, ½ cup plum or cherry tomatoes, salt and pepper, 1 cup cooked chicken shredded, 2 tbsp fresh cilantro, ½ cup BBQ sauce, salt and pepper
• In separate pans, heat up the black beans, and caramelize the onion.
  15 oz. canned black beans, ½ onion diced , ½ onion
• Preheat the grill for indirect grilling over medium-high heat.
• Spray grill pan with cooking spray.
• Place a single layer of tortilla chips on the bottom of a grill tray. Sprinkle with cheese, then add a layer of the chicken and other toppings, and top with more cheese.
  24 oz. bag of tortilla chips, 1 cup Mexican blend cheese, 1 cup shredded queso cheese
• Create another layer of chips, cheese, and toppings. Top with more cheese.
• Place the grill tray on the grill over indirect heat. Cover for 5 minutes, then turn and continue cooking for another 5 minutes.
• Remove from the grill and use a spatula to cut and serve. Serve with sour cream, salsa, and guacamole. Enjoy!
  sour cream, salsa, guacamole

Becky’s Tips

• Don’t put the nachos over a direct flame, or they can burn.
• Turn the tray once during grilling to properly cook both sides.
• Use a spatula to scoop up the nachos from the pan.
• Store leftovers for 2-3 days, reheat in the oven. 

Serving: 1servingCalories: 542kcalCarbohydrates: 68gProtein: 12gFat: 25gSaturated Fat: 5gCholesterol: 14mgSodium: 629mgPotassium: 324mgFiber: 6gSugar: 7gVitamin A: 190IUVitamin C: 0.6mgCalcium: 263mgIron: 2.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Store

Leftovers can be stored for 2- 3 days in the refrigerator. They may not be the crispiest when reheated in the oven, since nachos don’t keep well.

Serving Suggestions

My go-to toppings for nachos are salsa, sour cream, and guacamole, but I’ll also pull out some pico de gallo, or make salsa verde for a change of pace. Or I’ll often add a side of avocado corn salsa, which adds more Mexican flair to the meal.

This recipe is perfect for so many occasions. Nachos are one of my favorite Super Bowl appetizers, and they’re a must for Cinco de Mayo. I also like to serve them on game days, at summer BBQs, or even on Taco Tuesday. This recipe makes enough to feed a small crowd.

More Nacho Recipes To Try

• These Nachos Supreme feature ground beef, refried beans, guacamole, jalapeño, pico de gallo, loads of cheese, and lots more. 
• These Foil Packet Nachos are loaded with beef, tomatoes, green chiles, and more, all smothered in melty cheese.
• For these Chicken Nachos, I take tortilla chips and cover them in queso, then layer them with chicken, pico de gallo, cheese, and my favorite nacho toppings.

more mexican-inspired recipes

Nacho Pie

Salmon Tacos

Flamin’ Hot Grilled Cheese Burrito

Taco Cups