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)
Boneless, Skinless Chicken Breasts (3)
and place in ziplock bag. Pour BBQ Marinade over chicken and refrigerate for at least 1 hour.
Prepare BBQ Grill for direct grilling at 375 degrees F (190 degrees C), medium-high heat.
To make the BBQ Glaze, combine
Barbecue Sauce (8 oz)
Honey (1/3 cup)
Hot Sauce (2 Tbsp)
Remove chicken breasts 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 165 degrees F (74 degrees C) on an instant read thermometer, about 6 more minutes.
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)
Cayenne Pepper (1 pinch)
in a large bowl and add the
Buttermilk (2 cups)
. Stir to combine and fold in the
Pickled Jalapeño Peppers (1/4 cup)
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.
Serve BBQ Chicken over Cornbread Waffles and drizzle with additional BBQ Glaze.