Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
These honey harissa chicken skewers bring bold, smoky heat straight off the Big Green Egg, balanced by a bright, juicy grilled corn and peach salad on the side. Sweet honey...
BBQ Chicken Nachos
4
15 minutes
10 minutes
Bake
Appetizer
These BBQ Chicken Nachos are the ultimate crowd-pleasing appetizer — and cooking them on the Big Green Egg takes them to a whole new level. Layers of tortilla chips are piled high with freshly grated cheddar and mozzarella, smoky diced barbecue chicken thighs, and red onion, then baked until the cheese is perfectly bubbly and the chips are golden at the edges. Finished with a drizzle of BBQ sauce and mayo, pickled jalapeños, fresh green onions, and dollops of creamy guacamole, every bite hits every note — smoky, tangy, creamy, and just a little bit spicy.
At 500°F, the Big Green Egg creates the ideal baking environment for nachos — even heat all around means no soggy chips, no cold spots, just perfectly melted cheese from top to bottom in just 10 minutes. Ready in 25 minutes and built to feed a crowd, this is your new go-to game day appetizer.
Ingredients
13 oz bag of tortilla chips
2 cups freshly grated cheddar cheese
1 cup freshly grated mozzarella cheese
1 medium red onion, finely chopped
4 grilled barbecue chicken thighs, diced
BBQ Sauce, to finish
Mayo or Sour Cream, to finish
Pickled Jalapeños, to finish
Sliced green onions, to finish
Guacamole, to finish
blank
Directions
Light the charcoal in the egg, using the convector & stainless steel grid. Bring to a temperature of 500°F (260°C) degrees. Set up the pizza wedge.
To a grill safe baking dish spread out two large handfuls of tortilla chips. Layer with half the cheddar, mozzarella, red onion & chicken thighs. Repeat with remaining ingredients.
Transfer to the prepared egg & bake for 10 minutes, until the cheese is bubbly & chips are golden.
Finish with a drizzle of BBQ sauce & mayo. Sprinkle with pickled jalapeños & green onions. Top with dollops of guacamole.
Recipes
Rolled Picanha with Smoked Bacon, Caramelised Plantain & Melted Cheese
Cook a Colombian-style rolled picanha on the Big Green Egg — a showstopping Big Green Egg beef recipe where a butterflied rump cap is layered with smoked bacon, mozzarella, and...
Peri Peri Chicken Wings
Learn how to make crispy smoked Peri Peri chicken wings on the Big Green Egg using a reverse sear method. Wings are dry-brined overnight with baking powder and kosher salt...
Cochinita Pibil Tacos
Cochinita pibil tacos are a traditional dish from the Yucatán Peninsula in southeastern Mexico, built around one of the region's most iconic preparations: cochinita pibil, which means "little pig cooked...