Paleo BBQ Chicken Nachos (Nightshade-free, AIP)

paleo nachos

 

Craving Paleo nachos? This grain-free version uses sweet potato chips & has two options for nightshade-free homemade BBQ sauce!

 

Most women probably don’t eat a plate of nachos two weeks prior to their wedding, but I did. Why? Because they’re freakin’ made of fruits & vegetables.

 

If you haven’t gotten your paws on Jackson’s Honest Sweet Potato Chips you need to find a way. Hatch a plan. If it involves a getaway car and a Brazilian alias, don’t feel ashamed. They truly are THAT good.

 

If you want to go about it in a legal manner, just order a case from their website. I cannot do such a thing because I can easily (and have three times now) eaten an entire bag in one day.

 

I love BBQ anything. We used to grill all the time when I was little. My favorite foods were BBQ chicken, coleslaw, and steak.

 

Not much has changed actually. My favorite part of a BBQ meal is using the moist towelette. That lemony scent is very satisfying. I feel so clean after. Like I didn’t just eat a pound of meat.

 

 

Below I’ve given you two versions of AIP nightshade-free BBQ sauce! One is Tangy & Fruity made with cherries, plums, bacon, fresh thyme and a bit of honey! The second is Smokey Cherry-Thyme which is made without the plums and apple cider vinegar instead!

 


 

 

BBQ Chicken Nachos

 

 

Tangy n’ Fruity BBQ Sauce

10 red cherries, stemmed & seeded

2 red plums, pit removed, cut into chunks

½ tsp finely chopped thyme

½ T lemon juice

2 tsp honey

3 slices bacon, chopped

  1. In a small pan, bring cherries & plums to a simmer over medium-low heat. Stir in the thyme. Let cook for 10 minutes, periodically smashing fruit with a wooden spoon.
  2. Once fruit has cooked down, stir in lemon juice & big pinch of salt. Pour into a blender to cool.
  3. Add chopped bacon to pan and cook over medium heat until fat is rendered and bacon is crispy. Remove the bacon from the pan and set aside. Pour 2 T bacon fat into blender. Blend until pureed into a smooth sauce. Adjust salt to taste.

 

 

Smokey Cherry-Thyme BBQ Sauce

1 ¼ cups pitted and halved cherries

1 tsp finely chopped thyme

1 tsp lemon zest

1 T ACV

1 T honey

Salt, to taste

3 slices uncured bacon, chopped

  1. Bring the cherries to a simmer in a small pot over medium-low heat. Once they start to release some of their juices (3 minutes or so), stir in the chopped thyme and lemon zest.

  2. Let reduce for 5 more minutes and now add in your apple cider vinegar, coconut sugar, and salt (to taste).  Simmer for an additional 10 minutes periodically using a rubber spatula to break open the cherries. Transfer sauce to blender to cool.

  3. Cook the chopped bacon in the same saucepan until crispy. Set aside bacon pieces and pour leftover bacon fat into the blender with the cherries. Blend until pureed. Adjust salt to taste.

 

 

BBQ Chicken Nachos

1 cup cooked and shredded chicken thigh

2-3 oz Jackson’s Honest Sweet Potato Chips (or your own)

  1. Preheat oven to 350 degrees. Toss ¼ cup of the BBQ sauce with the chicken thigh.
  2. Lay sweet potato chips on bottom of plate or pie dish. Top with chicken, bacon pieces & additional BBQ sauce. Bake in oven for 6-8 minutes until warmed throughout. Serve topped with chives & organic sour cream if you do dairy.

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