Smoked BBQ Chicken Nachos Recipe by @briewilly | MEATER

We’ve got this super simple yet elevated nacho recipe from @briewilly to add to your menu! His secret ingredient? Smoked chicken cooked to perfection with the MEATER Plus or MEATER 2 Plus. The smoky flavor of the chicken is the perfect twist to a classic nacho recipe. Whether you’re cheering on your favorite team or just having a snack attack, these smoked chicken nachos are sure to be a crowd-pleaser.



  • Prep Time: 20 minutes (to marinate)
  • Cook Time: 1 hour + 30 minutes to rest
  • Total Time: 2 hours
  • Difficulty Level: Easy 
  • Cook Method: Smoker/Grill


  • Doneness: 165°F (74°C)
  • Smoker Temperature: 350°F (177°C)


  • 1 large bag of tortilla chips
  • 1 whole chicken, spatchcocked
  • ½ red onion, thinly sliced
  • 3 cups Monterey Jack cheese, shredded 
  • 2 avocados 
  • 2 limes 
  • Salsa
  • Sour cream
  • BBQ rub (pick your favorite!)


  1. Begin by setting your grill or smoker’s temperature to 350°F (177°C), allowing it to reach optimal smoking conditions.
  2. Let’s prep by giving our chicken a nice little rubdown. Start off with a little olive oil all over the chicken, then season it top and bottom with your favorite BBQ Rub. Let your chicken marinate for 20 minutes at room temperature.
  3. Once your chicken is ready,  insert the MEATER Plus or MEATER 2 Plus probe into the chicken breast. Enter the target temperature of 165°F (74°C) in the MEATER App, put your chicken on the smoker/grill, and start your cook. 
  4. In the meantime, you can prepare your toppings! In a bowl, add your avocado and give it a good mash. Add in the juice of 1 lime and some salt to taste. Set it in the fridge to keep it nice and green!
  5. After 1 hour of grilling, it’s time to turn up the heat! Set the smoker/grill to 425°F (218°C). Baste your chicken with the melted butter using a brush then continue to cook until the MEATER App notifies you that your cook is done. 
  6. Once your chicken is ready, give the poor guy a break and let it rest for about 30 minutes before slicing and shredding.
  7. While your chicken is resting you can start building the base for your nachos. Add the tortilla chips to a large sheet pan or plancha. Spread them out evenly, then layer on all your cheese. Add on as much chicken as you’d like right on top and place it back on the grill/smoker until your cheese is nice and melted. 
  8. Top off your nachos with your red onions, mashed avocados, sour cream, salsa and sliced limes. Dig in!
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