It’s the beginning of waffle week and I hope y’all are ready to start the all-carb diet! I’ve got some great things in store but to start it off, I’m doing another spin on the classic chicken and waffles. Maybe you remember the Sweet Chili Fried Chicken and Buttermilk Chive Waffles? This time, I made a BBQ Chicken and Cornbread Waffle. The BBQ sauce was made using Smoke Jumper – a smoked imperial porter from Left Hand Brewing that packs the perfect amount of campfire smokiness. I never made a BBQ sauce before this one so I must say, I think I did pretty well. I’d describe it as ‘sweet heat’ where it starts of a little sweet and tangy (and of course smokey) and ends with spicy flavors. Top it all with some green onions and a dash of salt and you’re ready for a great meal on the patio.
½ yellow onion, diced
2 tbsp butter
4 tbsp tomato paste
1 cup tomato sauce
¼ cup cider vinegar
1 tsp Sriracha
Leaves from 10-15 sprigs of thyme
¼ tsp onion powder
¼ tsp ground powdered ginger
¼ tsp nutmeg
¼ tsp paprika
¼ tsp cayenne pepper
2 cloves of garlic, minced or pressed
1 cup of Smoke Jumper by Left Hand Brewing
1 ½ cups basic mix
½ cup corn meal
2 corn cobs
2 cups buttermilk
4 tbsp butter, melted
2 large chicken breasts.
1 bunch of green onions
Salt to taste
We’ll start off with the sauce. In a medium sized pot, add the chopped onion and garlic with 2 tablespoons of butter.
Cook on medium heat until the onion is tender. Next add in all of the other ingredients, including the fabulous Smoke Jumper, and give it a good stir.
(At first I only used 1/2 a cup of Smoke Jumper but then decided its too darn good and the sauce needed a whole cup)
Let the sauce simmer for 30 minutes or so until it gets relatively thick. Go ahead and give it a taste test and if you want more heat, add some more cayenne or Sriracha.
When the sauce is done, it will be used to marinate the chicken. I used two large chicken breasts and cut them into slices of equal thickness. You could also buy a pack of pre-cut tenders.
I poured about a cup and a half of sauce over them in a big bowl and let it sit for an hour. [During that time, I worked on the batter and the corn.] Once the little chicky chicks have soaked in sauce for a long time, they can be grilled.
While the chicken is marinating, boil a big pot of water and cook the corn for about 5-8 minutes.
When they are finished, let the corn cobs cool until they are easy to handle. Cut off the corn and set it aside to be used in the waffle batter.
We got everything going at once in this kitchen!
Hopefully you already made a big jar of the basic mix to prepare for this week. If not, find it here. Use one and a half cups of basic mix along with a half cup of cornmeal and mix them in a large bowl.
In a separate small bowl, melt your 4 tablespoons of butter and combine with 2 egg yolks. The remaining whites can be whisked together with the buttermilk. Next, whisk the two egg-mixes together.
Then, slowly combine with the dry mix to create the batter. The final step here is adding in the corn. When this is complete, warm up the waffle iron!
Throw some batter in the waffle iron and the chicken on the grill. You probably can’t accomplish both of these tasks at the same time so you may need some help.
When both the waffles and the chicken are cooked to perfection, top the cornbread waffles with a chicken tender. Slather the top with some extra BBQ sauce, add some chopped green onions, and a dash of salt. Now – reward yourself with not one, not two, but three waffles because you just made an awesome meal.