Hot Honey Chicken Nachos

Hot Honey BBQ Chicken Nachos loaded with smoky chicken, melty cheese, fresh pico, and a hot, sticky drizzle. Share with the people you love!

Prep Time15

Cook Time1

Resting Time5

Total Time1 20

Course: Appetizer, Appetizers, Main Course, Main Dish

Cuisine: American, Comfort Food, Party Food, Southern

Keyword: Hot HOney Chicken Nachos

Servings: people

Author: Susie Bulloch

Preheat the smoker. Set your smoker to 275 degrees F. I recommend a fruit wood like cherry or apple so the smoke doesn’t overwhelm the mild flavor of your chicken.
Season the chicken. Pat the chicken thighs dry with a paper towel, then sprinkle both sides with the Spicy Sweet Rub.
3 pounds boneless skinless chicken thighs, 3 Tablespoons Hey Grill Hey Spicy Sweet Rub
Smoke the chicken. Place your seasoned chicken thighs on the smoker grates and close the lid. Allow the chicken to cook for 45 minutes to 1 hour, or until it reaches an internal temperature of 175 degrees F with an instant-read thermometer.
Rest and shred the chicken. Transfer your cooked chicken thighs to a cutting board to rest for 5-10 minutes. This allows the juices to redistribute so each bite is full of chicken flavor. After allowing your chicken to rest, shred it and you’re ready to build your nachos.
Assemble nachos and finish cooking. Spread your tortilla chips into an even layer on a baking sheet, then top with the shredded cheese and chicken. Drizzle half of the Hot Honey BBQ Sauce onto the nachos, then return the baking sheet to the smoker. Allow them to cook for 5-10 more minutes, until the cheese melts.
⅔ cup Hey Grill Hey Hot Honey BBQ Sauce, tortilla chips, 2 cups medium cheddar cheese
Add toppings, serve, and enjoy. Remove your nachos, add your favorite toppings, and enjoy.
pico de gallo, sour cream, olives, green onions, ⅔ cup Hey Grill Hey Hot Honey BBQ Sauce

Hey Grill Hey Spicy Sweet Rub

Hey Grill Hey Hot Honey BBQ Sauce