Cooking Instructions
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Step 1
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)
.
Step 2
Butterfly
Boneless, Skinless Chicken Breasts (3)
and place in ziplock bag. Pour BBQ Marinade over chicken and refrigerate for at least 1 hour.
Step 3
Prepare BBQ Grill for direct grilling at 375 degrees F (190 degrees C), medium-high heat.
Step 4
To make the BBQ Glaze, combine
Barbecue Sauce (3/4 cup)
,
Honey (1/3 cup)
, and
Hot Sauce (2 Tbsp)
.
Step 5
Remove chicken breasts from marinade and season with BBQ rub. Place directly on grill grates and cook for 8 minutes.
Step 6
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.
Step 7
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 (1/4 cup)
and
Cheddar Cheese (1/2 cup)
.
Step 8
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.
Step 9
Serve BBQ Chicken over Cornbread Waffles and drizzle with additional BBQ Glaze.
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