What's for Dinner? BBQ Chicken Sheet Pan Nachos

Homeschool is in session over here at the Loverbee's and quick dinners are a total must. Nachos are a quick and easy dinner that graces our table on a weekly basis. Surprise, surprise.

These BBQ Chicken Sheet Pan Nachos are deliciously sweet and tangy.

These BBQ Chicken Nachos are one of our favorites. They're sweet and tangy and oh so satisfying.



I start by smothering my corn chips with cheddar cheese and BBQ pulled chicken. The tray gets popped into a hot oven until the cheese is melty and the chips are toasty. Pulled pork or grilled chicken will also work great in this recipe. Or, you can use leftover Oven Roasted BBQ Chicken.



Sour cream and BBQ sauce get drizzled on top of the hot and toasty pan. With most nachos, it's all about the sauce. The BBQ sauce in these nachos adds sweet and smokey flavor, the right amount of moisture (you don't want a dry nacho), and the messiness that a tray of nachos is really all about.



A fresh and fabulous sprinkling of green onions and cilantro finishes off the dish. I left the greens off a third of the tray for my boys. They aren't totally opposed to green food - only when it's on top of, or mixed into, other foods. Because you can't mix green food with other food!?!? There is some madness not worth fighting.

BBQ Chicken Sheet Pan Nachos

INGREDIENTS
1 10 oz bag corn chips (you don't have to use the whole bag)
1 8 oz bag shredded sharp cheddar cheese
1 1/2 cups BBQ pulled chicken
1/2 cup BBQ sauce
1/3 cup sour cream
1/4 cup sliced green onions
1/4 cup chopped cilantro

DIRECTIONS
1. Preheat oven to 400 degrees and line a large sheet pan with parchment paper.
2. Lay down a plentiful layer of tortilla chips on your sheet pan. Sprinkle with all of the cheese and pulled chicken.
3. Bake for 7 to 10 minutes until cheese is melted and chips are toasty.
4. Drizzle on sour cream and BBQ sauce. I like to put each sauce in a ziplock bag, snip off the corner, and squeeze it out in diagonal lines across the whole sheet pan.
5. Sprinkle with green onions and cilantro.
6. Serve with a smile.

What's for Dinner? Oven Roasted BBQ Chicken

This is my favorite BBQ chicken recipe.



I prefer this roasting method over grilling. When I want to grill my chicken, I usually use my BBQ rosemary lemon chicken recipe. But when I have a hankerin' for BBQ sauce, I pull out this tried and true treasure.

The chicken gets brushed with BBQ sauce every 15 minutes and ends up sporting a thick BBQ sauce glaze. The oven heats up the house a bit, but it is well worth a few beads of sweat.



First, score your chicken pieces a couple of times.



Next, mix up your marinade: BBQ sauce, apple cider vinegar, brown sugar, salt, pepper, and hot sauce.



Marinate your chicken for at least 4 hours. You really want to get that flavor in those babies.



When it's time to cook, spray a foil-lined baking sheet with oil spray, lay down your chicken, and brush both sides with more BBQ sauce.

Every 15 minutes, take out the chicken, and brush both sides again with more BBQ sauce. You'll do this about 4 times.



When the chicken is done, it will be quite tender and glazed to perfection.

I usually serve this chicken with mashed potatoes, roasted potatoes, or potato salad. When I'm making this dish for guests I throw in some cole slaw and cornbread too. A little sweet tea wouldn't hurt either. 😉

Oven Roasted BBQ Chicken

INGREDIENTS
12 chicken legs and/or thighs. (I like the picnic pack that gives you 6 of each)
2 bottles BBQ sauce
2 Tbsp brown sugar
1 Tbsp raw apple cider vinegar
1 tsp salt
1/2 tsp fresh ground pepper
1/2 tsp hot sauce

DIRECTIONS
1. Score each chicken piece twice in the fattest part of the meat going down to the bone.
2. Mix 1/4 cup BBQ sauce with the rest of the ingredients in a small bowl.
3. Place chicken in a large Ziplock freezer bag and pour in the marinade. Zip closed with as little air as possible and massage marinade into chicken. Refrigerate for at least 4 hours.
4. Preheat oven to 400 degrees and line a large baking sheet with foil. Spray the foil lightly with oil spray.
5. Place chicken on pan, discarding the marinade. Brush each piece with additional BBQ sauce on both sides.
6. Roast 15 minutes and brush each piece again on both sides. Repeat this process 3 more times.