In the south Chicken & Waffless is a staple. This dish can be found on Sunday brunch menus and also makes a great late night snack after a good night of partying!
Traditionally the chicken is fried and the waffles are your ordinary variety; but I want to share with you my version of BBQ Chicken & Waffles. As always, this recipe can be prepared on any grill.
I start with a couple Boneless, Skinless Chicken Breast. Use a knife (I’m using a 5″ Flexible Boning Knife) and carefully butterfly each piece. Use a sharp knife and start on the thickest side. Cut across the breast parallel to the cutting board and be careful not to cut all the way through the breast.
It will open up and lay flat at this point and this will help the breast to cook even on the grill. Place each breast into a gallon size ziplock bag and mix up the BBQ Marinade.
BBQ Chicken & Waffles BBQ Marinade
Pour the marinade over the chicken breast and squeeze as much air out of the bag as possible creating a seal. Place the bag in the refrigerator for at least an hour (doesn’t hurt to go longer).
Fire up your grill at this point; I’m using my Big Green Egg set up for direct cooking with a set of GrillGrates (check these GrillGates out here >>) for even cooking. Adjust your vents so the temperature climbs to about 375⁰.
For the waffles I’m using a “souped-up” version of my Mom’s old fashioned corn bread.
Corn Bread Waffles:
2 cups Buttermilk
1 ½ cups Self Rising Cornmeal (not cornmeal mix)
¾ cups Self Rising Flour
½ cup Shredded Cheddar Cheese
¼ cup diced pickled jalapeño
2 Tablespoons sugar
pinch of salt
pinch of cayenne pepper
Combine the dry ingredients in a large bowl and add the buttermilk. Stir to combine and fold in the jalapeño and cheese. Preheat a waffle iron, lightly grease with cooking spray, and scoop ½ cup of the batter into each side of the waffle iron.
Cook the waffles for 15 minutes or until golden brown. This recipes makes about 6-8 waffles.
When the grill is up to temp, remove the chicken from the marinade and season each side with Killer Hogs BBQ Rub.
Place each breast on the grill and cook for 8 minutes twisting ½ way through for grill marks. Flip each piece over and brush on the glaze.
BBQ Chicken & Waffles BBQ Glaze:
Continue cooking the chicken until internal temperature reaches 165⁰. I like to use a digital thermometer (In this video I’m using Chell’s pink Thermapen.) and when I see the chicken breast has hit 165 internal, it’s time to remove each breast from the grill.
No it’s time to serve. I like to place two waffles on a plate and serve the grilled chicken on top. You can also reserve the extra BBQ Chicken & Waffles Glaze and drizzle it over the top… you want the waffle to have plenty of sauce.
If you like Chicken & Waffles, I guarantee you will love this BBQ version. It’s easy, different and really delicious.
Directions: In a large mixing bowl, combine cornmeal, flour, sugar, and salt. Add buttermilk and stir. Fold in cheese and jalapeños. Preheat waffle iron and scoop ½ cup per waffle. Cook for 15 minutes or until golden brown.
Butterfly chicken breast and place in ziplock bag.
Pour BBQ Marinade over chicken and refrigerate for at least 1 hour.
Prepare ceramic style BBQ Grill for direct grilling at 375⁰, medium high heat. Any type bbq grill can be used.
Remove chicken breast from marinade and season with BBQ rub. Place directly on grill grates and cook for 8 minutes. Flip chicken and brush with BBQ Glaze. Continue to cook until internal temperature reaches 165⁰ on an instant read thermometer. Total Cook time @12-14 minutes.
Serve BBQ Chicken over Cornbread Waffles and drizzle with additional BBQ Glaze.