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BBQ Chicken Plantain Nachos

  • Author: Jessi's Kitchen
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes



BBQ Sauce

  • 1 6 oz can tomato paste
  • 2/3 cup raw apple cider vinegar
  • 1 Tbsp balsamic vinegar
  • ½ cup mustard
  • ½ cup blueberries
  • 1 tsp ancho chili powder
  • 1 tsp chili powder
  • ½ tsp oregano
  • ½ tsp salt/pepper
  • 2 garlic cloves

BBQ Chicken

  • 1lb boneless, skinless chicken thighs
  • 1 Tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp black pepper


  • Sea salt plantain strips
  • ½1 cup BBQ chicken, chopped
  • 1/2 cup red pepper
  • 1/4 cup red onion
  • 5 oz goat cheese (optional)
  • 1/2 cup red cabbage
  • 1/4 cilantro
  • Guacamole


BBQ Sauce

  1. Place all ingredients in a high speed blender and blend until smooth.
  2. Pour mixture through a sieve and into a sauce pan. Let the sauce lightly simmer on medium heat for approximately 10 minutes.


  1. Preheat grill to 450. Toss chicken in olive oil, salt and pepper.
  2. One grill is preheated place the chicken on and sear on one side for 2-3 minutes and flip.
  3. Baste the chicken with bbq sauce and cook for 2-3 minutes and flip the chicken over.
  4. Repeat the process until chicken registers around 165.
  5. Let the chicken set for a few minutes and then finely chop and toss with a tablespoon of sauce.


  1. Preheat oven to 425.
  2. Layer the plantain strips in a cast iron pan or on a baking sheet with parchment paper. Top with chicken, red peppers, onions, and goat cheese.
  3. Cook the nachos for approximately 10 minutes or until cheese has melted.
  4. Pull out of the oven and top with red cabbage, cilantro, guacamole and more BBQ sauce if desired.


  • You can make one big pile of nachos or make several individual size nachos. I love using my six inch cast iron pan for individual portions.


  • Serving Size: 4