Smoked Chicken Nachos Recipe: Loaded BBQ Nachos for Game Day

If you love nachos, the smoky depth in these smoked chicken nachos takes them to another level.

Chicken tenderloins are briefly brined in buttermilk, smoked until cooked through, then cut or shredded into small pieces to top the chips.

Below I explain how to build individual bite-size Scoops!® nachos, plus an easier method if you prefer to assemble a large tray.

• Prep Time: 25 minutes (includes building the nachos)
• Brine Time: 1 hour
• Cook Time: 1 hour
• Smoker Temp: 225°F (107°C)
• Meat Finish Temp: 165°F (74°C)
• Recommended Wood: Pecan

• 6–12 (about 1 lb) chicken tenderloins (thighs also work)
• 1 quart buttermilk
• ¼ cup coarse kosher salt
• Seasoning rub of your choice
• Barbecue sauce (optional)
• 1 large bag Tostitos® Scoops!®
• Shredded cheddar or preferred melting cheese
• 3–4 jalapeños, stem removed and sliced (or pickled jalapeños)
• 1 tomato, diced
• Salsa
• Sour cream
• Guacamole
• Any additional nacho toppings you like

Brining adds moisture and flavor. The salt helps the meat retain water during cooking, and buttermilk adds tenderizing enzymes that pair especially well with chicken.

In a pitcher or container, combine 1 quart buttermilk and ¼ cup coarse kosher salt. Stir until the salt dissolves. The brine is now ready.

Sprinkle your rub on one side of the tenderloins and toss to coat. Place the chicken in a container and pour the buttermilk brine over to fully cover.

Refrigerate for 1 hour. If you must brine longer, reduce the salt by half. After one hour, discard the brine and rinse the chicken under cold water.

Lay the rinsed chicken on a flat surface and season both sides liberally with your rub. Place the pieces on a pan with a rack or on a grill pan so air and smoke can circulate around them.

Set your smoker to 225°F (107°C) and use pecan wood for a mild, sweet smoke. If your smoker has a water pan, fill it. Place the chicken in the smoker and smoke until the internal temperature reaches 165°F (74°C), usually about 60–90 minutes for thin tenderloins.

If the exterior seems dry, quickly brush with butter or spray with a little olive oil. Use a fast-reading digital thermometer to check doneness and remove the chicken as soon as it reaches the safe temperature.

Let the chicken rest briefly, then cut or shred it into small pieces. For extra flavor, toss the shredded chicken with a tablespoon or two of barbecue sauce—about 2 tablespoons for 1.5 cups of chicken is a good starting point, adjust to taste.

Sort through the bag of Scoops!® and set the best chips aside for presentation. Arrange them on a flat cookie sheet so they sit upright and are easy to top.

Place about a teaspoon of chicken into each scoop. When all are filled, generously top each with shredded cheese—I like a mix of white and sharp yellow cheddar.

Return the sheet to the smoker for 20–30 minutes to melt the cheese and gently warm the chips, or place under a broiler for 1–2 minutes—watch closely so the cheese doesn’t burn.

Top each nacho with sour cream, guacamole, jalapeños, diced tomatoes, salsa, or other favorites. This is a great task to share—kids and guests enjoy assembling toppings and it speeds the process.

If you prefer milder heat, use pickled jalapeños or omit the seeds. Otherwise, leave seeds in for more kick.

Arrange the finished nachos on a pan or platter and let everyone dig in while they’re hot and the cheese is still gooey.

For a quicker approach, spread a bed of chips on a sheet pan, scatter the smoked chicken over them, then cover with cheese. Warm in the smoker for 20–30 minutes or under the broiler briefly to melt the cheese. Add toppings and serve immediately for a fast, crowd-friendly option.

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