Buffalo Chicken Nachos
Grilled buffalo chicken in a sweet-heat sauce piled onto crispy chips with fresh toppings — a guaranteed crowd-pleaser.
Ingredients
Chicken & Marinade
- 9–10raw chicken tenders
- tortilla chips
- ¼ cupFrank's Red Hot sauce
- 2 Tbsolive oil
- 2 Tbswhite vinegar
- ½ tspWorcestershire sauce
- 1 tspgarlic powder
- kosher salt (to taste)
Sweet Buffalo Sauce
- ⅓ cupFrank's Red Hot sauce
- 1 cupSweet Bean Granulated Sweetener
- ¾ Tbsmolasses
- 3 Tbsbutter
Toppings
- 2 cupsshredded cheese (freshly shredded)
- shredded or chopped lettuce
- 2tomatoes (diced)
- 4–5green onions (sliced)
- ranch or blue cheese dressing
Instructions
- 1
Mix marinade ingredients in a large resealable bag. Add chicken and shake to coat. Refrigerate 30 minutes to 2 hours.
- 2
For the sauce: combine hot sauce, sweetener, and molasses in a small saucepan over medium-low heat, stirring until sweetener dissolves. Add butter one tablespoon at a time, stirring until incorporated. Remove from heat and cover.
- 3
Preheat grill to 450–500°F. Cook chicken until internal temp reaches 165°F. Cool slightly, then cut into chunks.
- 4
Arrange chips on a microwave-safe plate. Top with chicken, a drizzle of sauce, and cheese. Microwave 35–45 seconds until cheese melts.
- 5
Top with lettuce, tomatoes, onions, and dressing. Finish with more sauce.