- 2 large boneless skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- Handful of Western Hickory Smoking Chips
- 3/4 cup fresh sweet corn kernels
- 1/2 of a red onion, peeled and chopped
- 3 green onions, chopped
- 2 red bell peppers, seeded and chopped
- Salt and pepper to taste
- 1/2 cup barbecue sauce of your choice
- Tortilla chips
- 6 ounces grated Monterey jack cheese
- Preheat a gas grill to medium-high heat, or prepare a fire in a charcoal grill.
- Season the chicken with salt and pepper, then grill for about 5-7 minutes on each side, until the chicken has reached an internal temperature of 170 degrees. Remove the chicken from the grill; cover with foil and set aside.
- Add Western Hickory Wood Chips to your smoker box, or make a foil packet and seal the wood chips inside and poke a hole in the top for the smoke to escape and place the foil pack on the grill.
- Place a cast iron skillet on the grill. Heat the olive oil in the skillet, then add the corn, red onion, green onions, and red bell peppers. Season with some salt and pepper. Close the grill and cook the vegetables for 10-15 minutes, stirring occasionally, until they are tender and beginning to brown. For best results, the grill should be closed for at least half of the cooking time to infuse the hickory flavor.
- Slice the chicken into small bite-size chunks. Add the barbecue sauce and stir well.
- Fill a cast iron skillet with corn tortilla chips. Sprinkle half of the shredded cheese over the chips, then add the cooked vegetable mixture and BBQ chicken. Finish with the rest of the cheese. Close the grill and cook the nachos until the cheese is melted, about 5-10 minutes.
- Very carefully remove the nachos from the grill (the skillet will be extremely hot! Several heavy-duty potholders will be needed).
- Serve with sour cream and chopped green onions or cilantro.