Cajun Chicken Nachos
By: Julie Miguel, Food Blogger

Join the fiesta and celebrate Cinco de Mayo today with my Cajun Chicken Nachos paired with Fresh Pico de Gallo!

Nachos are one of my family’s go-to meals, especially in the warmer months. They’re naturally served family-style and they are ridiculously easy to make!  These nachos aren’t made the conventional way – you’ll be making them right on your barbecue’s grill!

The star of this dish is the grilled LiberTerre Chicken Breast coated in a flavourful a Cajun rub and paired with fresh pico de gallo.  LiberTerre Chicken is air-chilled, instead of wet-chilled, which guarantees a great tasting product every time.

To me, Cajun chicken and pico de gallo just scream summer! Pico de gallo, also known as salsa fresca, is a traditional Mexican side dish that is packed full of flavour. I usually prepare this dish first so the flavours have time to sit and mingle.  The jalapenos heat intensifies as it sits as well.


Cajun Chicken Nachos


Next, I grill the chicken and then keep it warm while you assemble the nachos. Now, here’s the fun part – using a barbecue safe basket or cast iron skillet, assemble your nachos.  Conventional methods call for parchment paper to hold the nachos and the oozing cheese.  I used foil in this case because it won’t burn like parchment paper would.  Place the nachos on top of your barbecue grill and close the lid.  You have all the heat you need to melt the cheese and toast the chips!

I love making these when I’m entertaining – they make an amazing late night snack with summer cocktails.  Tip:  They pair well with mojitos!  Who can resist nachos and mojitos?


Cajun Chicken Nachos


Grilled Cajun Chicken Nachos with Pico de Gallo 

Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Serves: 4-6
Cajun Chicken:

4 skinless boneless chicken breast fillet
1 tbsp paprika
1 tsp garlic powder
¼ tsp cayenne pepper
2 tsp dried thyme
1 tbsp canola oil

Pico de Gallo:

1/2 cup red onion, finely diced)
1 clove garlic, finely grated
1 lime, juiced
1/2 teaspoon salt
1 jalapeño pepper, minced
4 to 6 plum tomatoes, medium chopped
1/2 cup cilantro, chopped


1/2 cup red onion, finely diced)
1 clove garlic, finely grated
1 lime, juiced
1/2 teaspoon salt
1 jalapeño pepper, minced
4 to 6 plum tomatoes, medium chopped
1/2 cup cilantro, chopped
Sour cream
Sliced avocado


Cajun Chicken Nachos



Make the cajun chicken: Dry chicken with paper towel and add to a large bowl, set aside.  Combine the spices and the oil in a small bowl to create a rub.  In the bowl with the chicken, add the Cajun rub and work the rub into the chicken with your fingers, being sure to distribute the rub evenly.

Heat a barbecue, griddle pan or grill to medium-high heat, then cook the chicken for 3-5 mins on each side until cooked through.

Make the pico de gallo: Chop the onion and place it in a small bowl. Grate the garlic using a microplane into the bowl.

Cut the lime in half and juice it into the bowl. Add the salt to the lime, garlic and onions, stir, and set aside for a few minutes while chopping the rest of the ingredients.

Slice the pepper in half, remove the seeds and finely mince it. Add it to the onion mixture.

Chop the tomatoes into medium-sized chunks and add to the bowl. Roughly chop the cilantro and add to the bowl. Stir gently to combine. Add salt, lime juice and more cilantro to taste.

Cover and let rest for a few hours in the refrigerator to blend the flavors. Tip: Pico de gallo is best if used the day it is made.


Pico de gallo


Make the final dish: Preheat your barbecue to medium-high heat.  Chop the grilled Cajun chicken into small pieces and set aside.

If you are using a barbecue safe basket or a cast iron skillet, line it with foil paper and spray with non-stick spray.  Add one layer of nachos, then sprinkle with half the cheese, chicken, corn, beans and black olives.  Top the layer with the pico de gallo.  Make another layer of nacho chips on top and repeat with the rest of the cheese, chicken, corn, beans, black olives and pico de gallo.

Bake in the preheated barbecue for 15-20 minutes or until the cheese is melted and bubbling.  Serve hot with your favourite beer or summer cocktails!

Be sure to enjoy the warm nights of the late spring and summer because just like these nachos, they won’t last long!

With Love,

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