BBQ Chicken and Waffles

To make the BBQ Marinade, combine Water (8 fl oz) , Olive Oil (4 fl oz) , Red Wine Vinegar (4 fl oz) , Barbecue Rub (2 Tbsp) , All-Purpose Spice Rub (1 Tbsp) , Hot Sauce (1 Tbsp) , Garlic (3 cloves) , and Lemon (1) .

Butterfly Boneless, Skinless Chicken Breasts (3) and place in ziplock bag. Pour BBQ Marinade over chicken and refrigerate for at least 1 hour.

To make the BBQ Glaze, combine Barbecue Sauce (8 oz) , Honey (4 oz) , and Hot Sauce (2 Tbsp) .

To make the waffles, combine Self-Rising Cornmeal (1 1/2 cups) , Self-Rising Flour (3/4 cup) , Granulated Sugar (2 Tbsp) , Salt (1 pinch) and Cayenne Pepper (1 pinch) in a large bowl and add the Buttermilk (2 cups) . Stir to combine and fold in the Pickled Jalapeño Peppers (4 Tbsp) and Cheddar Cheese (1/2 cup) .

Preheat a waffle iron, lightly grease with Nonstick Cooking Spray (as needed) , and scoop 1/2 cup of the batter into each side of the waffle iron. Cook the waffles for 15 minutes, or until golden brown.