Sheet Pan BBQ Chicken Nachos (Print Version)

# Ingredients:

→ Main Ingredients

01 - 6 slices bacon
02 - 1 pound boneless skinless chicken thighs
03 - 1 pound boneless skinless chicken breast halves
04 - 2 teaspoons olive oil
05 - Lemon pepper seasoning, to taste
06 - 1¼ cups sweet BBQ sauce, divided
07 - 1 to 2 bags tortilla chips, depending on size
08 - 2 cups sharp cheddar cheese, freshly grated (8-ounce brick)
09 - 2 cups Monterey Jack cheese, freshly grated (8-ounce brick)
10 - ½ small red onion, thinly sliced or diced
11 - Fresh cilantro, chopped, for garnish

# Instructions:

01 - Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
02 - In a large skillet over medium heat, cook the bacon until crispy, flipping as needed. Transfer to a paper towel-lined plate to drain excess grease. Once cool enough to handle, chop the bacon into small pieces and set aside.
03 - Place the chicken thighs and breasts on a rimmed metal baking sheet. Drizzle with olive oil and use tongs to toss and coat evenly. Season both sides of the chicken generously with lemon pepper seasoning. Slide the baking sheet onto the middle oven rack and bake for 18-20 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
04 - Remove the cooked chicken from the oven and transfer to a cutting board. Let rest for about 5 minutes to retain juices. Using two forks, shred the chicken into bite-sized pieces and transfer to a large bowl. Add ½ to ¾ cup of BBQ sauce to the shredded chicken and toss until evenly coated.
05 - Reduce the oven temperature to 325°F (160°C). Allow the oven to cool down while you assemble the nachos.
06 - On a clean rimmed baking sheet, arrange a single layer of tortilla chips, slightly overlapping. Sprinkle a light layer of the mixed cheddar and Monterey Jack cheeses over the chips. This creates a barrier that helps prevent the chips from getting soggy. Distribute the BBQ-coated chicken evenly over the cheese layer. Top with the remaining cheese, sprinkle with the chopped bacon pieces and sliced red onion.
07 - Drizzle the remaining BBQ sauce over the top of the loaded nachos. Use as much or as little as you prefer, keeping in mind that the sauce will caramelize and intensify in flavor during baking.
08 - Place the baking sheet on the middle rack of the preheated 325°F oven. Bake for 10-15 minutes, or until the cheese is completely melted and the BBQ sauce begins to caramelize around the edges.
09 - Remove the nachos from the oven and immediately sprinkle with fresh chopped cilantro. Serve hot while the cheese is still melty and the chips are crisp. For a full nacho bar experience, consider serving with additional sides of sour cream, guacamole, or fresh salsa.

# Notes:

01 - This recipe makes enough to fill two quarter sheet pans or one half sheet pan of nachos.
02 - Freshly grated cheese melts much better than pre-shredded cheese, which often contains anti-caking agents.
03 - For spicier nachos, add sliced jalapeños before baking or mix a teaspoon of chipotle powder into the BBQ sauce.
04 - Rotisserie chicken can be used as a time-saving alternative to cooking the chicken from scratch.

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