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BBQ Chicken Nachos

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Servings: 3
  • Course: Side DishMain Dish

These BBQ Chicken Nachos from Reynolds Wrap Ambassador, The Recipe Critic, are simple to make and grilled in foil packets right on the grill. These are loaded with chips, gooey cheese, chicken, BBQ sauce and topped with your favorite toppings.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Lining your pan with Reynolds Wrap® Non-Stick Aluminum Foil helps to keep food from sticking and keeps clean up easy!


  • 1 bag tortilla chips
  • 1 rotisserie chicken, meat picked from bone, shredded
  • 1 bottle BBQ sauce
  • 2 cups pepper jack cheese, shredded
  • 2 cups cheddar cheese, shredded
  • 1 cup diced pineapple
  • ½ red onion, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1 avocado, diced
  • ¼ cup cilantro, chopped
  • 2 green onions, white and light green parts, thinly sliced
  • Reynolds Wrap® Non-Stick Aluminum Foil


Step 1

Heat gas or charcoal grill.

Step 2

In a saucepan set over medium heat, mix the shredded chicken with the bottle of BBQ sauce. Once the mixture gets warm, remove from heat.

Step 3

Tear 4-6 pieces of Reynolds Wrap® Non-Stick Aluminum Foil into 18” sections. With the non-stick side facing up, fold all 4 of the edges into the center, making walls to form small foil trays. The final size being approximately 8” x 6”.

Step 4

Fill each tray with a handful of tortilla chips. Sprinkle the chips evenly with half of the cheese.

Step 5

Add the BBQ chicken in small pieces, followed by the pineapple, red onion and jalapeño. Top with remaining cheese and place foil trays directly on the grill until the cheese is melted and the outer chips are starting to brown. About 5-10 minutes depending on the grill.

Step 6

Carefully remove nachos from the grill with a glove or metal spatula and top with avocado, cilantro and green onions.

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