Gluten Free Honey & Sriracha Grilled Chicken Nachos

A little bit spicy & a little bit sweet, this grilled chicken is glazed with mellow honey and Sriracha and served on a bed of crunchy, cheesy nachos! 

Yield: 4 servings
Prep time: 5 minutes
Cook time: 30 minutes

Honey & Sriracha Grilled Chicken Nachos

This was one of those accidental recipes.We needed something for dinner and we need it quickly. I didn't feel like spending ages in the kitchen and we were out of the usual staples of rice, couscous and potatoes. And there's only so much gluten free pasta a girl can eat in a week. Drumming an index finger against my lips, I opened the cupboard and saw it tucked almost all the way in the back: the second bag of nacho chips, left over from the gluten free chicken fajita nachos I shared a few weeks ago.

And so, with a bit of spicy Sriracha, kicked up a notch with black pepper and mellowed with sweet honey, garlic and onion and a hint of lemon juice, the honey and Sriracha glaze coating that grilled chicken breast was born. You don't have to serve this dish as nachos--as I mentioned, I did so out of necessity. But you could serve it with rice or pasta. Or you could do like Maggie does and slather it over chicken wings and make it into an appetizer.

Ingredients:

For the Honey & Sriracha Grilled Chicken
1/4 cup Sriracha sauce
1/2 cup honey
1 teaspoon lemon juice
1 teaspoon sunflower oil
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon black pepper
4 chicken breasts, boneless and skinless
 
For the nachos
1 bag nacho chips
4 portions favorite nacho toppings
 

Instructions:

Honey & Sriracha Grilled Chicken Nachos

1. Preheat the grill/broiler to 200c/400f and heat a dry griddle pan on the stove until it's smoking hot.
2. Combine the honey, Sriracha, lemon juice, oil, garlic salt, onion powder and black pepper in a medium sized bowl.
3. Cut slits into the chicken breasts, but do not cut all the way through.
4. Coat each breast in the sauce, letting it fall into the crevices. Let the chicken rest in the sauce for 10 minutes. If you have longer, you could marinade the chicken for an even better taste.
5. Cook each breast, plump side down in the griddle pan for 5 to 7 minutes or until grill lines appear. Turn the breasts over and finish off under the grill/broiler for and additional to 10 to 15 minutes or until the chicken is cooked through and the juices run clear when the chicken is poked with a knife or skewer.
6.  Assemble a bed of nacho chips on a baking tray, load with your favorite nacho toppings and lots of cheese.We used salsa and half guacamole (Shop bought guacamole is rarely gluten free, so I had to miss out on the avocado lovin'.). Whack the nachos into the grill/broiler and cook about 5 minutes just to melt the cheese.  Serve the chicken breasts sliced, on top of the nachos.