Sheet pan meals are a favorite in my house, they are quick to put together, and easy to clean up! Sheet pan nachos are also just super fun to eat because who doesn’t love nachos. These BBQ Chicken Sheet Pan Nachos only got one complaint from the family – I didn’t make enough! Which is wild because this recipe makes two of the large sheet pans full of nachos!
I used my homemade Maple Bourbon BBQ sauce (recipe added below) for this recipe. You can totally swap it out for your own favorite BBQ sauce. Just make sure that it has a sweet note and a smoky note to bring the flavors together. The jalapenos bring the kick and the queso fresco brings the saltiness, so the Maple Bourbon BBQ sauce gives it a good balance.
For the cheese, I went with a Mexican Blend – which is typically a cheddar and Monterey jack cheese mix – because it melts so nicely in the oven. And then a crumbled queso fresco on top after baking it gives a great salty texture to the nachos. I love fresh jalapenos, so I use them often. If they are too much for you or you just don’t like them, it won’t change the flavor that much to omit them.
This meal could also be made even quicker with store bought rotisserie chicken and bottled bbq sauce, if you are short on time. These nachos are also great for an appetizer or lunch. They are pretty fully loaded so if you are making them for dinner you probably won’t need anything else with it.
Now Let’s Get Cookin’!
BBQ Chicken Sheet Pan Nachos
- 2 Large Baking Sheets
- Parchment Paper
- 20 oz Tortilla Chips
- 1 Pint Maple Bourbon BBQ Sauce see recipe below
- 2 lb Chicken Thighs boneless, skinless
- 1 qt Chicken Broth
- 1 tsp Cumin
- 1 tsp Chili Powder
- 2 cups Mexican Blend Cheese shredded
- ½ Medium Red Onion sliced
- 1 cup Queso Fresco crumbled
- 2 Jalapenos sliced
- Add chicken, chicken broth, cumin and chili powder to a sauce pan over medium-high heat. Let boil for 25 minutes.
- Start BBQ sauce, if making for this recipe.
- Preheat oven to 425degF
- Remove chicken from broth and cut into bite-sized pieces.
- Cover each baking sheet with parchment paper. On one baking sheet, start by adding half of the chips in a layer. Then drizzle with half of the sauce and sprinkle with half of the Mexican blend cheese. Next add half of the chicken. Repeat with second baking sheet. Put in oven to bake for 10 minutes.
- Remove from oven and sprinkle each with half of the queso fresco, red onions and jalapenos.
Maple Bourbon BBQ Sauce
- 2 15oz can Tomato Sauce
- ½ cup Real Maple Syrup
- ⅔ cup Bourbon
- ¼ cup Worcestershire Sauce
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Cumin
- 2 tsp Chili Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Parsley
- 1 tsp Ground Mustard
- Add all ingredients to a sauce pan over medium heat. Bring just to a boil. Reduce heat to low and let simmer for at least 30 minutes. Remove from heat.
- Use right away or let cool to room temperature and transfer to a mason jar. Secure lid and store in refrigerator for up to two weeks.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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