Description
Jerk Chicken Nachos, with nacho cheese recipe adapted from Serious Eats.
Ingredients
For the jerk chicken:
- 8 boneless, skinless chicken thighs
- 4 tsp kosher salt
- 1 tsp sugar
- 2 tsp fresh thyme (tender stems are fine)
- 1 tsp ground black pepper
- 1 C yellow onion, diced
- 1 C green onion, chopped
- 2 habanero peppers, stemmed
- 5 garlic cloves, peeled
- juice of 1 lime
- 1/2 tsp ground nutmeg
- 1/2 tsp ground mace
- 2 tsp ground allspice
For the cheese sauce:
- 1 lb sharp cheddar cheese—NOT grated! You will grate it, but don’t buy pre-grated.
- 2 Tbsp cornstarch
- 1/8 tsp ground cumin
- 2 12-oz cans evaporated milk
- 4 tsp hot sauce
- 1 jalapeño pepper, diced
~2 Bags tortilla chips, whatever toppings you like for your nachos. (This is a large recipe, you can half everything if needed.)
Instructions
- Place all the ingredients for the marinade in the jar of a blender and blend until it makes a fairly homogenous paste.
- Coat the chicken thighs in the marinade in a non-reactive bowl and allow to soak while you preheat your grill and prepare your preferred nacho toppings.
- Preheat your grill, and set it up for direct-heat cooking. This is a recipe where charcoal really is best, but if you only have gas it’s better than not making it at all!
- Cook the chicken on the grill, turning as needed. You want some charring on the marinade-y, sticky-outy bits.
- Monitor the temperature with your Thermapen ONE, and remove each piece after it crosses the 175°F (79°C) mark.
- Keep the chicken in a bowl, covered, while you prepare the cheese sauce. This rest won’t hurt a thing!
- Grate the cheese and toss it with the cornstarch and cumin in a large saucepan.
- Add 2 cups of the evaporated milk and the hot sauce start cooking it over medium-low heat, whisking until melted, bubbly, and thickened.
- Add diced jalapeño.
- If the cheese is too thick, thin it with more of the evaporated milk. It will thicken and set up more as it sits.
- Cut the chicken into 1/2″ cubes.
- Layer your chips, cheese, and other nacho ingredients, generously topping with chicken.
- Serve your nachos and watch them disappear!
Notes
I really do recommend making the nacho cheese after you’ve grilled the chicken. Keep the chicken covered in a bowl and it will still be hot and juicy when it comes time to top the nachos. The cheese comes together in only a few minutes. Prep your other toppings while the chicken marinates.