Grilled Chicken Nachos
on May 02, 2016, Updated Jun 29, 2023
This post may contain affiliate links. Please read our disclosure policy.
Marinated in lime juice, cumin, paprika and other spices, share these grilled chicken nachos for an appetizer or have them for a snack meal.
When I did my weekend shopping run, I saw bins of avocados, piles of tomatoes and stacks of tortilla chip bags.
They were all on sale.
It was the quantity that made me do a double take. The display was dominating a lot of grocery store real estate.
I couldn’t figure out why this was such a big feature, but then it hit me.
Cinco de Mayo is this Thursday!
People are likely feeling extra festive, which probably means more than usual are craving Mexican food.
Personally, I don’t need a holiday to get in the mood for this cuisine.
On Saturday I braved the rain and took my cooking outside, umbrella in hand, to make grilled chicken nachos.
Clearly I was inspired by what I saw at the grocery!
How To Make Grilled Chicken Nachos
For these grilled chicken nachos, first I whisk together the marinade. It’s a mix of lime juice, oil, cumin, paprika, onion powder, garlic powder, salt and pepper.
The chicken marinates for an hour.
Then I fire up the grill.
I get the chicken breasts started grilling on one side, and I grill the corn, shucked, right on the grates next to the kitchen.
Once the corn is bright golden yellow with grill marks and the chicken is cooked through, I give them a little time to cool off.
After that I go all in shredding the chicken and slicing the kernels off the ears of corn.
With the components ready, I start layering everything into a cast iron skillet.
I like to pretty evenly layer the chicken, corn, chips and cheese not for looks, but in an attempt to guarantee there will be a little something in each bite.
These nachos are filling. Share them for an appetizer or have them for a snack meal!
Grilled Chicken Nachos
- 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
- In a small bowl, whisk together the oil, lime juice, cumin, paprika, onion powder, garlic powder, salt and pepper. Marinate the chicken 1 hour.
- 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.
- 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.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.