Description
Delight in these Delicious Sheet Pan BBQ Chicken Nachos, a perfect blend of smoky bacon, tender shredded chicken coated in sweet barbecue sauce, and melted sharp cheddar and Monterey Jack cheeses atop crispy tortilla chips. This easy-to-make oven-baked dish is ideal for gatherings or game day snacks, delivering rich flavors in just 35 minutes.
Ingredients
Scale
Meats and Proteins
- 6 slices bacon
- 1 pound boneless skinless chicken thighs
- 1 pound boneless skinless chicken breast halves
Seasonings and Sauces
- 2 teaspoons olive oil
- Lemon pepper seasoning, to taste
- 1.25 cups sweet BBQ sauce
Cheese
- 2 cups freshly grated sharp cheddar cheese
- 2 cups freshly grated Monterey Jack cheese
Other Ingredients
- 1 to 2 bags tortilla chips (depending on chip size and preferred layering)
- 1 red onion, thinly sliced
- Fresh cilantro, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400℉ (200℃) to prepare for baking the chicken.
- Cook Bacon: In a skillet over medium heat, cook the 6 slices of bacon until crispy, about 6-8 minutes. Remove and drain on paper towels, then when cool, finely chop into small pieces.
- Prepare Chicken: On a rimmed metal baking sheet, arrange the chicken thighs and breast halves. Drizzle with 2 teaspoons of olive oil and toss to coat evenly. Season both sides liberally with lemon pepper seasoning.
- Bake Chicken: Place the baking sheet in the oven and bake the chicken for 18 to 20 minutes or until the internal temperature reaches 165℉ and the chicken is fully cooked.
- Rest and Shred Chicken: Remove the chicken from the oven and transfer to a cutting board. Let it rest for about 5 minutes to retain juices, then shred the chicken with two forks.
- Mix Chicken with BBQ Sauce: In a medium bowl, combine the shredded chicken with 1/2 to 3/4 cup of sweet BBQ sauce, tossing well to coat all pieces evenly.
- Lower Oven Temp: Reduce the oven temperature to 325℉ (160℃) to prepare for the nacho assembly and baking.
- Assemble Nachos: On a clean rimmed metal baking sheet, arrange a single layer of tortilla chips. Sprinkle a light layer of grated sharp cheddar and Monterey Jack cheeses over the chips. Scatter the BBQ chicken evenly on top, followed by more cheese, thinly sliced red onion, and the chopped crispy bacon.
- Add Extra BBQ Sauce: Drizzle a small amount of additional BBQ sauce over the assembled nachos for extra flavor and caramelization.
- Bake Nachos: Bake in the preheated 325℉ oven for 10 to 15 minutes, or until the cheese has melted thoroughly and the BBQ sauce has started to caramelize on the edges.
- Garnish and Serve: Remove from oven, sprinkle freshly chopped cilantro over the top, and serve immediately for the best texture and taste.
Notes
- For best results, use freshly grated cheese rather than pre-shredded to ensure gooey melting.
- If you prefer less spice, adjust the lemon pepper seasoning or omit entirely.
- Letting the chicken rest before shredding keeps it juicy.
- Tortilla chips can be homemade or store-bought depending on preference.
- Use a rimmed baking sheet to avoid spills of melted cheese and sauce.
- Store leftovers in an airtight container and reheat in the oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: BBQ nachos, sheet pan nachos, baked chicken nachos, barbecue chicken, game day snacks, easy appetizers
