For the smoked chicken nachos, soak the smoked chips for at least 30 minutes. Mix the ingredients for the chili cream thoroughly in a bowl, including the juice from the chopped chipotle pepper. Refrigerate the cream until ready to serve.
Prepare the grill for indirect medium heat (175-230 °C). Mix the ingredients for the seasoning mix and rub it on all sides of the chicken breasts and on the meat under the skin.
Drain all the smoking chips, place on the embers or according to the manufacturer’s instructions in the smoking box of the gas grill and close the grill lid.
As soon as smoke appears, grill chicken breasts, skin side down, over indirect medium heat with lid closed for 25-30 minutes until clear meat juices run out when pierced and meat is no longer pink on the bone. Turn once when skin comes off grill easily. Remove chicken breasts from grill and allow to cool slightly. Remove and discard the skin and bones from the chicken breasts, and shred the chicken meat into pieces.
Increase grill temperature to indirect high heat (230-290 °C). Spread half of the tortilla chips in the large grill-proof pan or disposable aluminum bowl. Spread half of each of the cheese, scallions, jalapeño chile and chicken over the chips. Layer the remaining half of these ingredients on top.
Place skillet or bowl with nachos over indirect high heat at g
Preparation Tip:
For the smoked chicken nachos, you can also use leftover chicken or turkey meat wonderfully.
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