Honey-glazed grilled chicken nachos with cheese sauce, avocado relish, and jalapeño peppers

Votes: 1

How to Make - Honey-Glazed Grilled Chicken Nachos with Cheese Sauce, Avocado Relish, and Jalapeños

Time: 9 o'clock.
Complexity: average
Servings: 6-8

The secret to Bobby's juicy, spicy chicken is a marinade of lime juice, chili powder, and Worcestershire sauce. Bobby Flay marinates the chicken thighs overnight. Before grilling, he tops the dish with chips and creamy cheese sauce, cooling avocado, and jalapeño.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Lemon-Chili Marinated Chicken:

8 boneless chicken thighs
1/2 cup lime juice
1/2 cup light olive oil
2 tbsp chili seasoning
2 tablespoons Worcestershire sauce
1 tbsp. l. ground cumin
1 tbsp. minced garlic
2 tsp black pepper

Honey Chipotle Sauce:

1 tbsp. honey
1/4 tbsp. canola oil
4 tbsp chili seasoning
2 - 3 tablespoons canned chipotle pepper puree in adobo sauce
2 tablespoons Dijon mustard
2 tbsp. ground coriander
2 tbsp. l. ground cumin
2 tablespoons Spanish paprika
Table salt and freshly ground black pepper
Blue corn chips for garnish
Cheese sauce (see recipe below)
Avocado Relish (see recipe below)
Roasted Jalapeño Peppers (see recipe below)

Cheese sauce:

2 tbsp (30 g) unsalted butter
2 tbsp. flour
2 – 2.5 cups of heated milk
450 gr. grated semi-hard cheese
Salt and freshly ground black pepper
A pinch of freshly ground nutmeg

Avocado relish:

3 ripe Hass avocados, peeled and diced
1 serrano or jalapeño pepper, finely diced (you can add more peppers, to taste)
1/2 small red onion, finely diced
Juice of 2 limes
2 tbsp. l. canola oil
2 teaspoons of honey
Salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro
Roasted Jalapeno Peppers:
8 jalapeño peppers
Canola oil, for greasing

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

For the chicken marinade: Place the chicken thighs in a bowl. In a small container, combine the lime juice, olive oil, chili seasoning, Worcestershire sauce, cumin, garlic, and black pepper. Then marinate the chicken thighs. Cover the meat and refrigerate overnight.
For the honey chipotle sauce: mix honey, canola oil, chili seasoning, chipotle pepper, mustard, ground coriander, cumin, and Spanish paprika. Season with salt and pepper and set the sauce aside.

Preheat the grill to medium-high. Season the chicken generously with salt and pepper and place it on the grill grate at a 45-degree angle. Cook until nice grill marks appear. Carefully flip the chicken thighs and continue cooking. Brush the thighs with the honey chipotle sauce every few minutes. Once the internal temperature reaches 165°F (75°C) or the juices run clear, remove the chicken thighs from the grill after 8 minutes. Set the chicken aside for 5-10 minutes. Carve before serving.
Layer the blue corn chips in the dish, drizzle with the sauce, then top with the chicken, avocado relish, and jalapeños.
Cheese sauce:

Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually pour in 2 cups of warm milk, increase the heat, bring to a simmer, and continue stirring until the sauce thickens and the flour flavor disappears, about 5 minutes.
Remove the sauce from the heat and slowly add the cheese, stirring constantly. Continue stirring until smooth. Season with salt, pepper, and nutmeg. Set aside.
Avocado relish:

In a medium bowl, combine avocado, serrano pepper, onion, lime juice, oil, honey, salt, and pepper to taste. Add cilantro.
Roasted Jalapeno Peppers:

Brush the jalapeños with olive oil, season with salt and pepper. Grill until charred, about 6 minutes.