Braaied Chicken Nachos with Spicy Salsa & Lime Sour Cream
We level up these nachos with the addition of charred braaied chicken, spicy salsa and dollops of zesty sour cream. Perfect for feasting with a group of friends.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 30 mins
800 g boneless skinless chicken thighs
kebab sticks that have been soaked in water (prevents burning)
your favourite braai or Mexican spice mix
Lime Sour Cream
250 g sour cream
zest and juice of 1 lime
Chips & Toppings
250 g corn chips
1 x 340 g jar of tomato salsa
2 pickled jalapenos, sliced
1 small red onion, sliced
½ C (125 ml) black beans, drained
1 avocado, smashed and seasoned
Thread the chicken onto the kebab sticks, then drizzle with oil and season with spice. Braai the chicken over hot coals for 6-8 minutes until caramelised, charry and cooked through. Set aside to rest then slice or tear into bite-sized pieces.
Lime Sour Cream
Mix the ingredients for the sour cream together and season to taste.
Preheat the oven to 200 °C.
To assemble, lay the corn chips out on an oven safe serving platter or baking tray. Add a layer of cheese, dollops of salsa and half of the chicken. Top with jalapeños, red onion, and black beans, then give it another layer of chicken, salsa and cheese.
Place the nachos on the middle rack of the oven and cook for 5 minutes. After 5 minutes, put the grill on and grill until melted and bubbling. To serve, dollop on sour cream, and serve with smashed avo and a garnish of fresh coriander.
Best enjoyed with a beer served in your Stanley™ Stacking Beer Pints.