BBQ Chicken Nachos

  • 07 Apr - 13 Apr, 2018
  • Mag The Weekly
  • Cookery


For chicken:

· 2-3lbs. skinless, boneless chicken thighs

· ½ cup onion, chopped

· 6 garlic cloves, chopped

· 1 piece (about 1-inch) fresh ginger, peeled and chopped

· 2 cups pineapple juice

· ½ cup soy sauce

· ½ cup granulated sugar

· 5tbsp apple cider vinegar

· 1tbsp sesame oil

· Salt to taste

For Hawaiian salsa:

· 1 large ripened tomato, seeded and diced

· ½ red onion, diced

· 1 can (20oz.) diced or crushed pineapple, drained

· ¼ cup freshly coriander, chopped

· 1 fresh lime, juiced

· 2tsp honey

· ½ tsp salt

· ½ tsp freshly ground black pepper

· 1 large avocado, semi-firm, diced


In a large bowl, whisk together the onion, garlic, ginger, pineapple juice, soy sauce, sugar, vinegar and sesame oil. Whisk until sugar is dissolved and marinade is well incorporated. Thoroughly pat-dry the chicken pieces and place them in a single layer on a cutting board, place a sheet of cling wrap over the chicken, and pound to an even thickness. Throw out cling wrap and use a fork to pierce chicken pieces throughout. Lightly season both sides with salt and toss them in the bowl of marinade to coat well. Cover and chill overnight. Be sure to turn chicken pieces over halfway through, if all pieces aren't completely immersed in marinade. To make the salsa, combine all ingredients except for avocado in a bowl, toss well and chill until ready to use (dice and add the avocado just before using to prevent discolouring). Grease and heat the grill to medium-high. Remove chicken from marinade and grill (basting with marinade as desired) just until centre is no longer pink, taking care not to over-cook. Discard marinade and let the chicken rest for about five minutes, then dice. Line plates with tortilla chips. Top with chicken and salsa. Sprinkle on cheese and microwave in 30 second increments just to melt. Garnish as desired.