BBQ Chicken and Waffles | Grilled Chicken & Jalapeño Cornbread Waffles on Big Green Egg

Spicy Grilled Chicken served over Jalapeño Cornbread Waffles

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Traditionally with Chicken and Waffles, the chicken is fried and the waffles are your ordinary variety; but I want to share with you my version of BBQ Chicken and Waffles.

I start with a couple Boneless, Skinless Chicken Breast. Use a 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 Marinade:
- 8oz Water
- 4oz Olive Oil
- 4oz Red Wine Vinegar
- 2 Tablespoon Killer Hogs BBQ Rub
- 1 Tablespoon Killer Hogs AP Rub
- 1 Tablespoon Hot Sauce
- 3-4 cloves Garlic, minced
- Juice from 1 Lemon

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 grill grates 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 jalapeno
- 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 jalapeno 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 Glaze:
- 8oz Killer Hogs BBQ Sauce
- 4oz Honey
- 2 Tablespoons Hot Sauce

Continue cooking the chicken until internal temperature reaches 165⁰. Remove each breast from the grill and serve over the waffles with extra glaze drizzled over the top.

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/

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