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Grilled Chicken Nachos

Grilled Chicken Nachos

  • Author: Paige Adams
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: Serves 4


Marinated in lime juice, cumin, paprika and other spices, share these grilled chicken nachos for an appetizer or have them for a snack meal.


  • 2 tablespoons vegetable oil
  • Juice of 1 lime
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 boneless skinless chicken breast
  • 2 ears of corn, shucked
  • 6 ounces tortilla chips
  • 1/2 cup canned black beans, drained and rinsed
  • 1 jalapeno, thinly sliced
  • 1 cup finely shredded Mexican cheese blend
  • 1 handful cilantro, roughly chopped
  • Salsa for serving


  1. In a small bowl, whisk together the oil, lime juice, cumin, paprika, onion powder, garlic powder, salt and pepper. Marinate the chicken 1 hour.
  2. Preheat a gas or charcoal grill on medium high heat. Grill the chicken for 10-12 minutes, turning once, until cooked through. Let the chicken rest for 5 minutes before shredding with a fork.
  3. While cooking the chicken, grill the corn, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before cutting the kernels from the cobs.
  4. In a 10-inch cast iron skillet, layer the chicken, corn, chips, black beans, jalapenos, and cheese. Place the skillet on the grill and close the lid for a few minutes until the cheese has melted. Top with cilantro and salsa before serving.