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
- ¼cupFrank's Red Hot sauce
- 2Tbsolive oil
- 2Tbswhite vinegar
- ½tspWorcestershire sauce
- 1tspgarlic powder
- kosher salt (to taste)
Sweet Buffalo Sauce
- ⅓cupFranks Red Hot sauce
- 1cupSweet Bean Granulated Sweetener
- ¾Tbsmolasses
- 3Tbsbutter
Toppings
- 2cupsshredded cheese (freshly shredded)
- shredded or chopped lettuce
- 2tomatoes (diced)
- 4–5green onions (sliced)
- ranch or blue cheese dressing
- 1bagtortilla chips
Instructions
Mix marinade ingredients in a large resealable bag. Add raw chicken tenders and shake to coat. Refrigerate 30 minutes to 2 hours.
For the sauce: combine Frank's Red 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.
Preheat grill to 450–500°F. Cook chicken until internal temp reaches 165°F. Cool slightly, then cut into chunks.
Arrange desired amount of tortilla chips on a microwave-safe plate. Top with chicken, a drizzle of sauce, and cheese. Microwave 35–45 seconds until cheese melts.
Top with lettuce, tomatoes, onions, and dressing. Finish with more sauce.