BBQ Chicken Nacho #SundaySupper

Happy Father’s Day! Today is a day that we celebrate the men in our lives, fathers, grandpas, husbands… What better way to show our appreciation than food?!  It has been said that the way to a man’s heart is through his stomach. Knowing the men and boys in my life, there is some merit in that statement.

Today, I am sharing a BBQ Chicken Nacho. This can be as complex or as simple of a recipe as you want to make it. I started with a store bought rotisserie chicken. Gasp! I know, but I did. However, I did make the bbq sauce and that simmering away on my stove with shredded chicken absorbing all the wonderful flavors was a nice trade off in my book.

Homemade BBQ Sauce


  • 1.5 cups Ketchup
  • 1/2 cup Orange Juice (No Pulp)
  • 1/4 cup Molasses
  • 1 tablespoon Worcestershire Sauce
  • 1 cup Dark Brown Sugar
  • 2 teaspoons Mustard, powdered (the seasoning and not the hotdog condiment)
  • 2 teaspoons Smoked Paprika
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Cayenne Pepper
  • 1 teaspoon Salt
  • 1 teaspoon Freshly Cracked Black Pepper (I want the black specks in the sauce, plus it tastes awesome)


Step 1
Into a non-reactive sauce pot add in all of your ingredients.
Step 2
While simmering, stir until all combined and the sugar has dissolved into the mixture.
Step 3
Bring the sauce up to a slow boil. Turn down heat and simmer until the sauce has reached your desired consistency. Stir often. If sauce thickens up too much on you, you can thin with water.
Step 4
At this point, you can still make adjustments for heat by adding more Cayenne Pepper as well as salt and pepper to make it how you like.


To assemble your nacho, in a pan, combine your shredded chicken and bbq sauce (maybe homemade maybe not). Let warm through and simmer to absorb the most flavor, 10-15 minutes. While this is becoming awesome, you can chop up your veggies, make a pico or salsa.  Once the chicken is full of flavor, spread chips into a cast iron skillet or backing dish. Next, layer the bbq chicken and top with freshly shredded Monterey Jack Cheese. This goes into a 350 F  degree oven until the the cheese is melted and the chips are toasty and warm.

BBQ Chicken Nacho


To serve, top each plate with fresh pico de gallo, scallions and a dollop or sour cream.

This Nacho was such a hit that the Husband went back for seconds and thirds. The skillet and freshly shredded cheese helps to prevent a soggy nacho. As an appetizer, the skillet makes for a great serving bowl as well.

Skillet Nacho


There is something for everyone is this jam packed, full of goodness, #SundaySupper. The Team along with our host, Susan from The Girl in the Little Red Kitchen, has you covered! We are excited to share some of our favorite “Man Food Recipes.” We hope you enjoy these recipes as much as we have – there has been a lot of laughs behind the scene! Cheers!


Manly Starters:

Manly Mains:

Manly Desserts:

Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog

Sunday Supper Movement Join the #SundaySupper conversation on twitter on Sunday!
We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.


78 thoughts on “BBQ Chicken Nacho #SundaySupper

  1. You know while I love cooking from scratch using shortcuts is sometimes the way to go. This looks like a great way to use rotissary chicken.

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  8. Nothing wrong with using store-bought rotisserie chicken! The challenge is finding the store that makes them really well! 🙂

    I love nachos and mixing the chicken with the BBQ sauce sounds delish!

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  21. Oh how I love this recipe! The ingredients in the sauce are perfect! I’m so glad to have discovered your blog . . . delicious recipes!!!

  22. I’m going to have to try your homemade BBQ sauce recipe. I’ve been looking for one. All the ones in the store seem to be loaded with high fructose corn syrup and that is something I try to avoid.

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  25. Stunning display of scrumptiousness, Shannon! Your BBQ sauce recipe is a definite keeper. Whether nachos are in the works or not, I can see your sauce making chicken or any meat (or tofu!) very yummy =)

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  29. There ain’t nothin’ wrong with using a store bought rotisserie chicken! That just means you had more time to spend with your family. This bbq sauce sounds delicious (it’s very similar to one that I often make). I love that you put this bbq chicken on top of nachos and that you made it in a skillet. That’s brilliant!

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