Grilled BBQ Chicken with Crispy Cornmeal Waffles
- Prep
- 1 hr 10 min
- Cook
- 40 min
- Yield
- 4 servings
- Level
- medium
- Cuisine
- American
Smoky marinated chicken breasts grilled to juicy perfection and glazed with spiced barbecue sauce, served atop golden cornmeal waffles studded with cheddar and jalapeños. This Southern-inspired dish combines savory-sweet grilled meat with crispy-tender waffles for an unexpected dinner that works for casual family meals or weekend entertaining. The vinegar-forward marinade tenderizes the chicken while the glaze caramelizes on the grill, creating complex flavors that pair beautifully with the slightly spicy cornbread waffles.
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Method
9 steps- 1
Whisk together water, olive oil, red wine vinegar, barbecue rub, all-purpose spice rub, hot sauce, garlic, and lemon juice to make marinade.
- 2
Butterfly chicken breasts, place in ziplock bag, pour marinade over, and refrigerate at least 1 hour.
- 3
Preheat grill to medium-high heat, 375 degrees F.
- 4
Mix barbecue sauce, honey, and hot sauce to make glaze.
- 5
Remove chicken from marinade, season with barbecue rub, and place on grill grates. Cook 8 minutes.
- 6
Flip chicken, brush with glaze, and cook until internal temperature reaches 165 degrees F, about 6 more minutes.
- 7
Combine cornmeal, flour, sugar, salt, and cayenne pepper in a large bowl. Add buttermilk and stir until combined. Fold in jalapeños and cheddar.
- 8
Preheat waffle iron and lightly grease. Scoop 1/2 cup batter into each side. Cook until golden brown, about 15 minutes.
- 9
Place grilled chicken on waffles and drizzle with additional glaze.
Tips
Butterfly chicken breasts by slicing horizontally through the thickest part, leaving one edge intact so the meat opens like a book. This ensures even cooking and faster marinating.
Use an instant-read thermometer to avoid overcooking. Chicken continues cooking slightly after removal from heat, so pull at 163-164 degrees F for juicier results.
Make waffles while chicken rests after grilling to keep everything warm and avoid soggy waffles from sitting too long.
Good to Know
Refrigerate leftover chicken and waffles in separate airtight containers up to 3 days. Reheat chicken in a 350 degrees F oven for 10 minutes wrapped in foil; reheat waffles in a toaster or toaster oven to recrisp.
Prepare marinade up to 1 day ahead. Marinate chicken up to 8 hours. Make waffle batter up to 2 hours before cooking and refrigerate. Mix glaze up to 2 days ahead.
Serve hot with additional barbecue sauce, coleslaw, or cornbread on the side. Pairs well with sweet tea or lemonade.
Common Mistakes
Do not skip marinating to avoid dry chicken.
Do not overcrowd the waffle iron to avoid uncooked centers.
Do not skip flipping chicken halfway through to avoid uneven cooking.
Do not add glaze too early in grilling to avoid burning.
Substitutions
Dairy-Free Swaps
General Alternatives
requires adjustment
FAQ
Can I make this without a waffle iron?
Yes. Bake the batter in a greased 9x13 inch baking dish at 375 degrees F for 25-30 minutes until golden, then cut into squares. Or use a cast iron skillet to make cornbread-style wedges.
How long can I keep leftover marinade?
Refrigerate unused raw-chicken marinade up to 1 day. Never reuse marinade that contacted raw chicken unless boiled first. Discard marinade after chicken has been in it.
Can I freeze the cooked chicken and waffles?
Yes. Freeze chicken and waffles separately in airtight containers up to 2 months. Thaw overnight in the refrigerator. Reheat chicken at 350 degrees F for 15 minutes; reheat waffles in a toaster oven until crisp.