Ingredients
- For chicken:
- 2 Tbsp olive oil
- 1/4 cup minced yellow onion
- 1/2 tsp garlic powder
- 1 and 1/2 Tbs rice wine vinegar
- 1/2 tsp. California chili powder
- 1/2 tsp. smoked ground cumin
- 1 tsp. Fresh ground pepper
- 1 lb boneless, skinless chicken thighs.
- Kosher salt to taste.
- For onion mixture:
- 1 yellow onion, cut into 1/2 inch dice
- 1 red bell pepper seeded and cut into 1/2 inch dice
- 2 Tbsp olive oil
- Kosher salt to taste
- 21 oz of tortilla chips.
- 3/4 lb shredded Monterey Jack cheese
- 1 can refried beans
- 1/2 cup picketed jalapeño slices
- 2 Tbsp minced fresh cilantro
- Guacamole, salsa, and sour cream for serving.
Preparation
Step 1
Prepare chicken: in a bowl whisk together the olive oil, onion, garlic powder, vinegar, chili powder, cumin, and pepper. Season the chicken with salt and place in a sealable plastic bag. Pour the marinade into a bag and deal. Refrigerate for at least 30 minutes.
Preheat the center burners of a gas grill on low and the putter burners on medium-high for ten minutes.
In a bowl, stir together the onion, bell pepper, olive oil, and salt. Transfer to a mesh grill basket and set over the hottest part of the grill. Cook, stirring often, until the onion and pepper are tender. 10-12 minutes. Remove from the grill.
Remove the chicken from the marinade. Shacking off excess. Place the chicken on the hottest part if the grill and cook, turning once, until opaque throughout. 6 to 8 minutes, per side. Transfer the chicken to a cutting board and let rest for 5 minutes. Cut the chicken into strips. Assemble nachos as desired.