Greek Pulled Chicken Nachos

Looking for a unique crowd-pleaser? These Greek Pulled Chicken Nachos combine the best of both worlds: the depth of barbecue cooking (low & slow, indirect heat, a touch of wood smoke) and the bright flavors of the Mediterranean — feta, olive oil, oregano, green olives, bell pepper, and tomato sauce. The chicken is smoked until tender and shreddable, then mixed with a savory tomato–feta sauce. Finally, it’s served over nachos with fresh toppings. The result? A comforting, shareable feast — perfect for game night, a casual weekend meal, or a summer BBQ gathering.

On the health side, this recipe highlights antioxidant-rich tomatoes (lycopene), olive oil (heart-healthy monounsaturated fats), and oregano/pepper (polyphenols). With a few tweaks — whole-grain chips, reduced-sodium feta, portion control — you can enjoy a flavorful yet balanced plate. Follow the steps below to master juicy pulled chicken, a creamy feta sauce, and a Mediterranean-style nacho platter.

History / Inspiration

Nachos, born in northern Mexico, have become a global classic for sharing. This version gets a Greek makeover: feta, olive oil, oregano, and olives bring Mediterranean flair to the beloved pulled chicken BBQ. A simple fusion that reinvents nachos beyond cheddar and jalapeños.

Prep & Cook Time

• Prep: 15 minutes
• Cook: 2 h 30
• Total: 2 h 45

Ingredients

• 1 whole chicken (~2 kg / 4.5 lb) or 1.5 kg (3.3 lb) chicken roast
• 2 tbsp BBQ rub of your choice
• 2 blocks of feta cheese (125 g / 4 oz each)
• 1 tbsp dried oregano
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 bottle (500 ml) tomato sauce
• 4 tbsp olive oil
• 1 handful green olives, sliced
• 150 g (5 oz) Graviera or Gruyère cheese, cubed
• 1 tsp chili flakes

Equipment

• 1 small cast-iron pot with lid (for the sauce)
• 1 cast-iron pot with lid large enough to hold the chicken

Instructions

1. Rub the chicken with your chosen BBQ rub.
2. Light your BBQ for indirect cooking at 265–300°F (130–150°C). Once hot and the coals are glowing red, add 1–2 chunks of smoking wood and let them ignite.
3. Place the chicken on the grill, away from the coals. Close the lid and cook for 1–1.5 hours, until the internal temperature reaches 140–150°F (60–65°C).
4. Pour a little olive oil and 150 ml (½ cup) tomato sauce into the larger cast-iron pot. Place the chicken on top, cover, and set the pot back on the grill in the indirect zone.
5. In the small pot, add 2 tbsp olive oil, the rest of the tomato sauce, and one slice of feta. Add ¾ of the onion, pepper, and olives. Place the second feta slice on top with the oregano. Cover and place on the grill, away from direct heat, so the cheese doesn’t stick. Close the BBQ lid and continue cooking until the chicken reaches about 203°F (95°C) and can be pulled apart.
6. Shred the chicken. To serve, place a bed of nachos on a platter, top with pulled chicken and sauce, and garnish with the remaining onion, olives, and peppers.

BBQ Tips

• Keep the BBQ steady at 275°F (135–145°C) for tenderness.
• Look for clean, thin blue smoke.
• Use fresh charcoal and dry wood chunks.
• Always check internal temp (203°F / 95°C) instead of relying only on time.
• Warm the nachos briefly (1–2 min) before serving for extra crunch.

Healthier Version

• Use whole-grain tortilla chips or bake tortillas and break them into chips.
• Choose reduced-sodium feta (or rinse regular feta briefly).
• Cut Graviera down to 100 g (3.5 oz).
• Use 4 tbsp olive oil total for the recipe.
• Control nacho portions (~1.5 oz / 40–50 g per person).

Food & Drink Pairings

• White wines: Assyrtiko (Greece), Sauvignon Blanc, Vermentino.
• Rosés: Provence rosé or Agiorgitiko.
• Beer: Crisp Pilsner or light Pale Ale.
• Non-alcoholic: Sparkling water with lemon, kombucha, or homemade lemonade.

🍽️ Nutrition Facts (per serving, 6 portions)

🧬 Health Sheet – Cancer + Diabetes