Yard House Chicken Nachos Recipe
This Yard House Chicken Nachos Recipe brings smoky honey BBQ chicken, homemade crispy tortilla chips, and melted Colby Jack cheese together on one shareable platter. I make the barbecue sauce with honey, molasses, ketchup, and smoked paprika for a sweet, tangy finish that pairs well with fresh jalapeños and red onion. Ready in about 45 minutes, these restaurant-style chicken nachos are great for game day or a casual dinner. Serve yours hot with sour cream, guacamole, or fresh salsa for an easy, crowd-friendly meal.
Ingredients
- For the Homemade Honey BBQ Sauce
- - 1 cup ketchup
- - ⅓ cup apple cider vinegar
- - ¼ cup molasses
- - ¼ cup honey
- - 1 teaspoon liquid smoke
- - 1 teaspoon all-purpose seasoning
- - 1 teaspoon smoked paprika
- - 1 tablespoon Worcestershire sauce optional
- For the Chicken
- - 3 cups cooked rotisserie chicken shredded
- - ¾ cup homemade honey BBQ sauce or enough to coat the chicken
- - 1–2 tablespoons additional BBQ sauce for drizzling reserved separately
- For the Homemade Tortilla Chips
- - 12 small white corn tortillas
- - 4 cups neutral frying oil or enough for a suitable frying depth
- - ½ teaspoon kosher salt or to taste
- For Assembling the Nachos
- - 2 cups shredded Colby Jack cheese
- - ½ small red onion finely diced
- - 1 jalapeño thinly sliced
- - ⅓ cup sour cream
- - 2 tablespoons fresh cilantro chopped
Instructions
- Step 1 - Make the Honey BBQ Sauce: Add the ketchup, apple cider vinegar, molasses, honey, liquid smoke, all-purpose seasoning, smoked paprika, and optional Worcestershire sauce to a skillet or small saucepan. Whisk until the ingredients are thoroughly combined and the mixture looks smooth. Place the pan over medium-low heat and bring the sauce to a gentle simmer.
- Step 2 - Simmer and Adjust the Sauce: Let the sauce simmer gently for about 15 minutes, stirring occasionally to prevent sticking. Keep the heat low enough to avoid rapid boiling. Taste the sauce and adjust the sweetness, acidity, or seasoning to your preference. For a spicier version, add a pinch of red pepper flakes or cayenne pepper. Set aside about 1–2 tablespoons of sauce for drizzling over the finished nachos.
- Step 3 - Coat the Chicken in BBQ Sauce: Place the shredded rotisserie chicken in a mixing bowl or skillet. Add about ¾ cup of the prepared honey BBQ sauce and gently toss until the chicken is evenly coated. Add a little more sauce if needed, but avoid making the filling too wet, as excess sauce can soften the tortilla chips. If the chicken is cold, warm it in a skillet over low heat until heated through. Keep it warm while you prepare the chips.
- Step 4 - Cut the Tortillas into Triangles: Stack the corn tortillas on a cutting board and cut them into six or eight triangular wedges, just as you would slice a pizza. Separate the pieces so they do not stick together. White corn tortillas match the video, but yellow corn tortillas also work well.
- Step 5 - Heat the Frying Oil: Pour the oil into a heavy-bottomed pot or deep skillet, using enough to let the tortilla pieces fry without crowding. Heat the oil to 350°F (175°C), checking with a kitchen thermometer. Prepare a wire rack over a baking sheet for draining the chips. Keep the cooking area clear and dry, and never leave hot oil unattended.
- Step 6 - Fry the Tortilla Chips: Carefully lower a small batch of tortilla triangles into the hot oil. Fry for approximately 90 seconds to 2 minutes, turning them occasionally with a slotted spoon so they cook evenly. The chips should become crisp and lightly golden. Work in batches to maintain the oil temperature and avoid overcrowding the pot.
- Step 7 - Drain and Season the Chips: Lift the fried chips out of the oil with a slotted spoon and transfer them to the prepared wire rack. Immediately sprinkle them with kosher salt while they are still hot. Let the excess oil drain before assembling the nachos. Repeat with the remaining tortilla pieces.
- Step 8 - Arrange the Chips and Add Cheese: Preheat your oven to 400°F (200°C). Spread the tortilla chips across a large oven-safe platter or rimmed baking sheet in a reasonably even layer. Sprinkle the shredded Colby Jack cheese generously over the chips, distributing it from the center to the edges so each portion gets some melted cheese.
- Step 9 - Add the BBQ Chicken: Spread the BBQ-coated chicken evenly over the cheese-covered chips. Distribute the chicken across the platter instead of piling it in one spot. This helps the cheese melt around the chicken and ensures that every serving gets a good mix of crispy chips, cheese, and saucy chicken.
- Step 10 - Bake Until the Cheese Melts: Place the nachos in the preheated oven and bake for approximately 3–5 minutes, or just until the Colby Jack cheese melts. Keep a close eye on the platter because the chips are already cooked and only need a short time in the oven. Carefully remove the hot platter and place it on a heat-safe surface.
- Step 11 - Add the Red Onion and Jalapeño: Scatter the finely diced red onion and sliced jalapeño over the hot nachos. The red onion adds a crisp, sharp bite, while the jalapeño brings a little heat. If you prefer milder nachos, remove the jalapeño seeds before slicing or use fewer slices. Add optional pico de gallo or guacamole if you want extra toppings.
- Step 12 - Drizzle with Sour Cream and BBQ Sauce: Spoon the sour cream into a small squeeze bottle or use a spoon to drizzle it over the nachos. Drizzle the reserved honey BBQ sauce in the opposite direction to create an even pattern across the platter. Keep the drizzles light enough that the chips remain crisp rather than becoming soggy.
- Step 13 - Garnish and Serve: Finish the nachos with freshly chopped cilantro. If you don't enjoy cilantro, substitute sliced green onions or chopped chives, or leave the garnish out. Serve the nachos immediately while the cheese is melted, the chicken is warm, and the chips are crunchy.