Homecoming season has arrived! Time for crisp fall days, football, and (our favorite) tailgating. We just love snacking and visiting with our friends and family before the game starts. Our best bet for feeding a hungry crowd are nachos. Nachos are an easy and delicious dish to serve up while tailgating, but why stick to the same old flavors? Surprise your guests with nachos that are Way Better! Our Thai Touchdown Nachos served over Way Better Snacks Simply Spicy Sriracha Tortilla Chips are savory, spicy and completely unexpected. They are easy to make and are great for munching. The use of Thai-inspired flavors of peanut, cilantro, lime and sriracha will inspire cheers before the game even starts! What are your favorite treats to serve when tailgating? We would love to hear your tips and ideas on our Facebook page!
Thai Touchdown Nachos
1 pound boneless, skinless chicken thighs
1/4 cup brown sugar
2 1/2 tablespoons rice wine vinegar
2 1/2 tablespoons tamari or soy sauce, gluten free if preferred
2 tablespoons Thai fish sauce
1 tablespoons sriracha sauce
1 tablespoon grated fresh ginger
1 minced garlic cloves
For Peanut Sauce:
1/4 cup natural peanut butter
3 Tablespoons brown sugar
2 Tablespoons tamari or soy sauce, gluten free if preferred
2 Tablespoons fresh lime juice
1 Tablespoon fresh ginger, grated
1 garlic clove, minced
sriracha sauce, to taste
5.5 ounce bag [Way Better Snacks Simply Spicy Sriracha Tortilla Chips](http://gowaybetter.com/products/sriracha/)
1 cup shredded red cabbage
3/4 cup shredded carrots
1/4 cup julienned red bell pepper
1/2 cup julienned cucumber
1/2 cup chopped fresh cilantro
4 thinly sliced green onions
Combine chicken, brown sugar, rice wine vinegar, tamari, fish sauce, sriracha sauce, ginger
and garlic in a shallow glass dish. Cover and let marinate several hours, or overnight.
Whisk together all of the ingredients for the peanut sauce, cover and refrigerate until ready to use.
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Lift chicken out of marinade with tongs and let excess marinade drain off. Place on the baking sheet and cook for 25-30 minutes, or until chicken is cooked through. Remove from oven and let cool slightly before cutting into bite-size pieces. Alternatively, grill chicken over hot coals until cooked through before cutting into bite-sized pieces.
To assemble nachos, evenly divide the chips onto 5 plates. Evenly divide toppings of cooked chicken, cabbage, carrots, pepper, cucumber onto chips. Drizzle peanut sauce on nacho then sprinkle with cilantro and green onions. Enjoy!