Thomas Cannon’s Superbowl Chicken Nachos with Avocado Jalapeño Crema

Thomas Cannon’s Superbowl Chicken Nachos with Avocado Jalapeño Crema

By Thomas Cannon


Chicken marinade:

2 boneless, skinless chicken thighs

¾ cup Graza Sizzle olive oil

3 tbsp Meat Church Holy Voodoo seasoning

Juice from one lemon

2 cloves garlic minced

Nacho base and toppings:

One bag of tortilla chips

1 jalapeno diced

½ red onion diced

1 cup jarred salsa

Bagged Mexican cheese blend (any kind will work)

Mashed avocado or guacamole

Sour cream

Avocado jalapeño crema:

Two avocados with a tablespoon of Graza Sizzle olive oil.  

One jalapeño more for spicier or remove seeds to make it milder.  

1/4 Cup (loosely packed) cilantro 

1/2 Cup sour cream

1 teaspoon minced garlic

1/2 teaspoon kosher salt

Juice of 1 lemon juice.  


Active Time: 35

Full Time: 4 Hours

Serves 4

In a large bowl, mix all ingredients for the marinade. Cover, and let chicken sit (safely) for 4 hours.


Cook the chicken either over an open flame directly on a grill (Thomas uses the Big Green Egg) or on the stove over medium-high heat in a frying pan or cast-iron skillet. Cook until they reach 175°, measured with a meat thermometer. 


Set the chicken on a cutting board to rest for 15 minutes. 


Prepare the crema by putting all ingredients in a food processor or blender. Add water one tablespoon at a time if it’s too thick. (For maximum flavor, prepare the day before and store in the fridge.)


Prepare and assemble the nacho toppings.


Roughly chop the chicken once it’s cooled.


Assemble the nachos. We recommend making one layer with a bit of everything at a time.


Top the last layer with avocado jalapeño crema.