Step 1

Warm up charcoal grill. Add wood chips, close lid and aim for 350°F/175°C. Usually takes about 15 minutes, but use grill thermometer to measure accurately.

Step 2

Season the chicken breasts liberally with BBQ rub. Rub on both sides, and work into any crevices across the meat surface.

Step 3

Once grill has reached target temperature, transfer chicken breasts to grill grate. Cook for 20-30 minutes, turning over the halfway point. Use meat thermometer to measure internal temperature of meat. CHicken is cooked once internal temperature reaches 170°F/76°C.

Step 4

Leave grill on and transfer chicken to cooking board and leave to rest for 5 minutes.

Step 5

Shred the chicken. Aim for pieces about ½ inch in length. Transfer to mixing bowl and add BBQ sauce. Stir well.

Step 6

Place tortilla chips in baking sheet, creating a single layer. Sprinkle half of the grated cheese and jalapeños over tortillas.

Step 7

Transfer shredded chicken-BBQ sauce mix over tortilla sheet. Top off with black olives, and remaining jalapeños and cheese.

Step 8

Put the baking sheet back on the grill. Bake until cheese has melted and tortilla chips have started to crisp. Usually about 10 minutes. Close lid if you need to.

Step 9

Remove sheet from grill and allow to cool for 2-3 minutes. Use spatula to serve and top with sour cream.