These Grilled Plant Chicken Nachos are a smoky, cheesy, plant-based spin on everyone’s favourite crowd-pleaser. Daring Original Plant-Based Chicken Pieces are marinated in a bold cumin-chili spice paste, grilled to golden perfection, then layered over tortilla chips with melty vegan Monterey Jack and cheddar — all cooked in foil packets right on the grill. Top with fresh pico de gallo, creamy avocado, cilantro, and vegan sour cream for the ultimate finish. This easy vegan nacho recipe comes together in under 30 minutes of active time and is perfect for summer grilling, game day spreads, backyard parties, or anytime you need a seriously satisfying shareable. Four generous packets — or stretch to six for a crowd.
4-6Serves
15 minsCook
60 minsPrep
Vegan shredded cheeses vary in meltability — look for ones labelled “melts well” or use a blend for best results. If needed, open the packets for the last 1–2 minutes or finish under a broiler.
For a crowd, make six smaller packets instead of four
Make the marinade:
In a large mixing bowl, use a fork to combine the olive oil, salt, cumin, chili powder, tomato paste, oregano, and cayenne (if using) until thoroughly mixed into a thick paste.
Season and marinate the Daring Pieces:
Add the Daring Original Pieces to the bowl and toss until well coated in the spice mixture. Let marinate for at least 1 hour, or up to 12 hours in the fridge for deeper flavor.
Cook the Daring Pieces:
Preheat your grill to high. Once hot, place the seasoned Daring Pieces on the grill and cook for 5–6 minutes, turning occasionally, until golden brown and heated through.
OR
Stovetop: Preheat a pan on high, reduce to medium, add a light drizzle of oil, and cook the seasoned pieces for 5–6 minutes, turning as needed.
Remove from the grill or pan and allow to cool for a few minutes, then chop into roughly ½-inch chunks. Set aside.
Assemble the foil packets:
Tear off four large squares of aluminium foil. Place about 2 cups of tortilla chips in the centre of each sheet. Top with ¼ of the vegan Monterey Jack cheese, ¼ of the chopped Daring Pieces, then ¼ of the vegan cheddar cheese.
To seal: bring two opposite sides of the foil together over the nachos and roll/fold tightly to create a seal. Roll up the remaining open sides to fully enclose each packet. Repeat with the remaining ingredients.
Grill the packets:
Reduce the grill to medium heat. Place the foil packets on the grill and cook for 8–10 minutes, or until the cheese is nicely melted. Carefully peek inside one packet to check.
Serve:
Remove the packets from the grill carefully — watch for hot steam when opening. Top generously with pico de gallo, sliced avocado, chopped cilantro, dollops of vegan sour cream, and hot sauce to taste.
And enjoy!
