Jerk Chicken Nachos Recipe

Marinate chicken

In a bowl, combine jerk seasoning, soy sauce, lime juice, olive oil and brown sugar. Add chicken thighs and toss to coat thoroughly. Marinate at least 30 minutes or up to 4 hours refrigerated.

Cook chicken

Preheat grill or smoker to medium heat (around 300-350°F / 150-175°C). Remove excess marinade from chicken. Smoke or grill chicken until internal temperature reaches 165°F (74°C), about 20–30 minutes depending on thickness, turning occasionally for even cooking and smoky char. If you don’t have a smoker, cook on a covered grill or bake in a 400°F oven for ~20-25 minutes, then broil 1–2 minutes to char slightly.

Shred chicken

Let chicken rest 5 minutes, then shred with two forks or chop coarsely. Reserve warm for assembling nachos.

Combine diced pineapple, diced apple, red bell pepper, minced red onion, chopped cilantro, lime juice, honey, salt and minced jalapeño (if using) in a bowl. Toss gently to combine. Taste and adjust salt, honey or lime as needed. Chill at least 10 minutes to let flavors marry.

Whisk together sour cream (or Greek yogurt), mayonnaise, curry powder, lime juice, lime zest, salt and black pepper until smooth. Adjust seasoning to taste. Chill until ready to use.

Preheat oven to 375°F (190°C). On a large ovenproof platter or rimmed baking sheet, spread corn tortilla chips in an even layer.

Scatter half of the shredded cheese over chips, then evenly distribute warm shredded jerk chicken across the chips. Sprinkle remaining cheese on top.

Bake in preheated oven 5–8 minutes, until cheese is melted and chicken is heated through. Watch carefully to avoid burning chips.

Remove from oven. Immediately top with shredded lettuce and spoon apple pineapple salsa evenly over the nachos.

Drizzle curry lime cream over the top (use a spoon or squeeze bottle for even distribution). Garnish with sliced green onions and lime wedges at the side. Serve hot.