Pulled Chicken Nachos

Pulled Chicken Nachos by

Smokin' Joe Lasher



  • 6 bone-in, skin-on chicken thighs
  • 2 tbsp. olive oil
  • 1 salt and pepper, to taste
  • 1 bag Ingles Deli tortilla chips
  • 4 cups iceberg lettuce shreds
  • 6 large jalapeño peppers
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup sour cream
  • 1/2 cup Ingles guacamole

For the Salsa

  • 6 Roma tomatoes, diced
  • 1/2 sweet onion, diced
  • 1/4 cup cilantro, chopped
  • 2 jalapeños, diced
  • 1/4 cup apple cider vinegar
  • 2 tsp. salt
  • 2 tsp. sugar
  • 1 tsp. minced garlic
  • 1/4 tsp. chili powder
  • 1/3 fresh lime

For the Queso

  • 1 (12 oz.) can evaporated milk
  • 1 tbsp. cornstarch
  • 12 oz. white American cheese slices, chopped into small squares
  • 6 oz. shredded mozzarella cheese
  • 2 tbsp chopped, pickled jalapeños
  • 1 tsp. chili powder
  • 1 tsp. red pepper flakes
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper


  1. Prepare charcoal or gas grill for high heat indirect cooking.
  2. Peel skin back on chicken thighs, but do not fully remove. Coat exposed meat with olive oil, salt, and pepper. Wrap skin back over seasoned meat and place skin side up over indirect heat on the grill. Cook until internal temperature of 170°F, 15-20 mins. Do not turn or flip the chicken during the cooking process. Throw whole jalapenos on the grill at this time, turning occasionally. Remove and set aside to cool a bit before pulling all meat from the bone; discard skin, bone, and any gristle.
  3. While the chicken is cooking, prepare the salsa by mixing all ingredients except lime in a bowl. Thoroughly mix together. Squeeze lime juice over the salsa, give it one more stir, and refrigerate until ready to serve.
  4. While the chicken rests, make the queso. Heat evaporated milk over medium-high heat in a small saucepan. Stir in cornstarch and whisk to combine.

This is a Neal family favorite, handed down from Clark’s mom, Mollie. For the best flavor, use fresh, not bottled, lemon juice.