Smoked Chicken Nachos On The Komodo Kamado
This One is Well Worth the Extra Work!
Smoked Chicken Nachos Recipe
Introduction:
In this video, we're taking nachos to a whole new level by infusing smoky flavors into the chicken and onions. Stay tuned as I guide you through the process of making these mouthwatering smoked chicken nachos on the Komodo Kamado.
Ingredients
Boneless, skinless chicken breasts
Cheddar cheese (grated)
Green onions (chopped)
Onions (sliced)
Olive oil
Nacho chips
Sour cream (optional)
Salsa (optional)
Instructions
Smoking Chicken and Onions:
Prepare Chicken: Season boneless, skinless chicken breasts with Jacobsen black pepper salt.
Set Up the Komodo Kamado: Preheat the Komodo Kamado to 250°F. Place the chicken on the grill and smoke until it reaches an internal temperature of about 160-162°F (approximately 30-40 minutes).
Saute Onions: While the chicken is smoking, sauté sliced onions in a pan with a pinch of salt until they get a nice color.
Assembling Nachos:
Preheat the Komodo Kamado: Increase the temperature to 400°F for assembling and melting.
Prepare Nacho Layers: On a cooking-sprayed surface or tray, create layers of nacho chips, grated cheddar cheese, smoked chicken (sliced), sautéed onions, and chopped green onions. Repeat the layering as desired.
Top it Off: Add an extra layer of cheese on top for a gooey finish.
Final Cooking:
Grill the Nachos: Place the nacho tray on the Komodo Kamado and let it cook for about 10 minutes or until the cheese is melted and bubbly.
Serve: Carefully remove the nachos from the grill. Allow them to cool slightly before serving.
Optional Toppings:
Sour Cream: Serve the nachos with a dollop of sour cream on the side for added richness (optional).
Enjoy
Indulge in the smoky goodness of these smoked chicken nachos. The layers of flavors from the smoked chicken, sautéed onions, and melted cheese make these nachos a delicious treat. Don't forget to subscribe for more exciting recipes, and stay tuned for our next cooking adventure! Cheers!
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