Smoked Chicken Nachos Loaded with Cheese and BBQ Flavor

If you love nachos, these smoked chicken nachos are a bold, smoky, and satisfying way to take a classic snack to the next level. The chicken is briefly soaked in a seasoned buttermilk brine, smoked until tender, chopped into small pieces, and layered into crisp tortilla scoops with cheese and your favorite toppings.

This recipe uses chicken tenderloins because they cook quickly and absorb flavor well, but boneless chicken thighs are also a good option. The smoke adds depth, the buttermilk helps keep the chicken moist, and the toppings make every bite rich, fresh, creamy, and a little spicy.

Below, you’ll find instructions for building individual bite-size nachos using scoop-style chips. If you prefer a faster party-style tray, there is also an easy method near the end.

• Prep Time: 25 minutes, including building the nachos
• Brine Time: 1 hour
• Cook Time: About 1 hour
• Smoker Temperature: 225°F (107°C)
• Chicken Finish Temperature: 165°F (74°C)
• Recommended Wood: Pecan

• 6-12 chicken tenderloins, about 1 pound total; chicken thighs also work well
• 1 quart buttermilk
• ¼ cup coarse kosher salt
• Jeff’s original rub, or your preferred barbecue seasoning
• Jeff’s original barbecue sauce, optional
• 1 large bag Tostitos® Scoops!®
• Shredded cheddar, or any melting cheese you like
• 3-4 jalapeños, stems removed and sliced; pickled jalapeños may also be used
• 1 tomato, diced
• Salsa
• Sour cream
• Guacamole
• Any other nacho toppings you enjoy

Brining helps chicken stay juicy while it cooks. The salt in the brine draws moisture and seasoning into the meat, and some of that moisture remains trapped in the fibers during cooking. Since smoked chicken can dry out if overcooked, this short brine is a simple way to improve both texture and flavor.

Buttermilk is especially good with chicken because it adds a mild tang and helps tenderize the meat. When combined with salt, it works as both a brine and a tenderizing marinade.

Pour 1 quart of buttermilk into a pitcher, bowl, or plastic container. Add ¼ cup of coarse kosher salt and stir until the salt is fully dissolved.

Once the salt has dissolved, the buttermilk brine is ready to use.

Place the chicken tenderloins in a small bowl or container. Sprinkle a generous amount of Jeff’s original rub, or your favorite barbecue seasoning, over one side of the chicken.

Stir the chicken so the seasoning coats the pieces evenly.

Pour the buttermilk brine over the chicken until the pieces are covered.

Cover the container and place it in the refrigerator for 1 hour. Do not brine longer than that with this amount of salt. If you need to hold the chicken in the brine for more time, reduce the salt by half.

After 1 hour, pour off and discard the brine. Rinse the chicken under cold water to remove excess salt from the surface.

Place the rinsed chicken tenderloins on a flat surface, such as a plate or tray.

Season both sides generously with Jeff’s original rub or your preferred barbecue seasoning. The seasoning will build a flavorful outside layer as the chicken smokes.

Once both sides are coated, place the chicken on a pan with a rack or on a grill-safe pan so it is ready for the smoker.

Set up your smoker for indirect cooking at 225°F (107°C). Pecan wood is recommended because it gives the chicken a smooth, balanced smoke flavor, but you can use another smoking wood if that is what you have available.

If your smoker has a water pan, fill it before cooking. When the smoker is preheated and producing clean smoke, place the chicken inside and cook until it reaches a safe internal temperature of 165°F (74°C).

Start checking the chicken after about 40 minutes. Because tenderloins are thin, they usually cook in about 60-90 minutes. Use an accurate instant-read thermometer to check the thickest part of the pieces.

If the outside of the chicken begins to look dry during smoking, lightly spray it with olive oil or brush it with melted butter. As soon as the chicken reaches 165°F (74°C), remove it from the smoker.

Use a sharp knife to chop the smoked chicken into small pieces that will fit neatly into the scoop chips.

For extra flavor, mix the chopped chicken with a small amount of barbecue sauce. This step is optional, but it adds sweetness, moisture, and another layer of smoky barbecue taste.

About 2-3 tenderloins should fill roughly 24 scoop chips, depending on how much chicken you add to each nacho. A good starting point is about 2 tablespoons of sauce for 1½ cups of chopped chicken, but you can adjust the amount to your taste.

Open the bag of Scoops!® and choose the best whole chips if presentation matters. Some chips may be broken, so take a minute to sort them before filling.

Arrange the chips in a single layer on a flat cookie sheet or grill-safe tray.

Spoon about 1 teaspoon of smoked chicken into each chip. Once all the little bowls are filled, top each one generously with shredded cheese.

Cheddar works very well, and a mix of white cheddar and sharp yellow cheddar gives the nachos good flavor and color.

Place the tray back into the smoker for 20-30 minutes to melt the cheese. If you prefer, you can place the tray under the broiler for 1-2 minutes instead. Watch closely so the cheese melts without burning.

After the cheese melts, quickly add your toppings. Sour cream, guacamole, jalapeños, diced tomatoes, and salsa are all excellent choices for smoked chicken nachos.

If you are making individual nachos for a group, having a few helpers makes assembly much faster. Use fresh jalapeños if you enjoy heat, or choose mild pickled jalapeños for a gentler flavor. You can also leave the peppers off entirely for anyone who prefers less spice.

Serve the smoked chicken nachos right away while the chips are crisp and the cheese is hot and melted. Set the tray out and let everyone grab their favorite bites.

If building individual scoop nachos feels like too much work, make a simple loaded tray instead. Spread a layer of tortilla chips on a sheet pan, add the chopped smoked chicken, and cover everything with shredded cheese.

Place the tray back into the smoker for 20-30 minutes, or use the broiler for a minute or two to melt the cheese. Keep a close eye on the chips and cheese if using the broiler.

Finish the tray with salsa, tomatoes, jalapeños, sour cream, guacamole, or any other toppings you like. Serve immediately for quick and easy smoked chicken nachos.

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