BBQ Chicken & Cornbread Waffles (Tennessee Style) | Arteflame

Introduction

There is nothing quite like the soulful aroma of hickory smoke mingling with the scent of sweet, buttery batter on a crisp morning. This Tennessee BBQ Chicken and Cornbread Waffles recipe is my absolute favorite way to bridge the gap between a hearty breakfast and a savory dinner. It captures the essence of Southern hospitality—warm, inviting, and just a little bit messy in the best way possible. Whether you are gathering friends for a game day or treating the family to a Sunday brunch, this dish sets a mood of relaxed indulgence.

Why You Will Love This Recipe

What makes this dish a standout is the incredible collision of flavors and textures. You get the juicy, charred chicken thighs straight off the hot griddle, paired with the earthy sweetness of a cornmeal waffle. Cooking it entirely on the Arteflame infuses a subtle wood-fired flavor you simply cannot replicate indoors. It is a showstopper that looks gourmet but is surprisingly manageable for a backyard cookout.

Kitchen Wisdom

• Watch the Sugar: BBQ sauce burns easily because of its sugar content. Always glaze your chicken in the final minute of cooking to get that sticky finish without the bitterness.
• Batter Consistency: Do not overmix your cornbread batter. A few lumps are good; they ensure your waffles stay tender and fluffy rather than tough.

Make It Your Own

If you do not have a cast-iron waffle maker for the grill, you can pre-make waffles in the kitchen and crisp them up on the flat top plancha just before serving. For a lighter option, feel free to swap the chicken thighs for breast tenders, though keep an eye on the cooking time to prevent dryness.

Ingredients

For the BBQ Chicken

• 6 boneless, skinless chicken thighs
• 2 tablespoons BBQ seasoning (your favorite rub)
• 1 cup Tennessee-style BBQ sauce (thick and tangy)
• 2 tablespoons vegetable oil (for the grill)

For the Cornbread Waffles

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup honey
• 1 large egg
• 1 cup buttermilk
• 1/3 cup butter, melted

Toppings and Garnish

• 1/2 cup warm maple syrup
• Sliced dill pickles
• Chopped fresh parsley or chives
• Hot sauce (optional)

Instructions

Step 1: Preheat the Grill

1. Start your Arteflame grill by building a fire in the center. Allow it to burn down until the center grate is extremely hot (over 600°F) and the outer flat cooktop reaches a medium-high cooking temperature (around 400°F).
2. Place a cast-iron waffle maker directly on the grill grate or flat top to preheat.

Step 2: Prepare the Chicken

1. Pat the chicken thighs dry with a paper towel. This ensures a good sear.
2. Season the chicken generously on both sides with your BBQ rub.
3. Lightly oil the flat cooktop surface where you intend to cook the chicken.

Step 3: Make the Waffle Batter

1. In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt.
2. In a separate bowl, whisk together the honey, egg, buttermilk, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine and help keep the waffles tender.

Step 4: Cook the Chicken

1. Place the seasoned chicken thighs on the hot flat cooktop. Sear for about 4-5 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F.
2. In the last minute of cooking, brush the chicken generously with the Tennessee BBQ sauce, allowing it to caramelize slightly on the hot surface without burning.
3. Move the chicken to the cooler outer edge of the grill to keep warm.

Step 5: Cook the Waffles

1. Grease your preheated cast-iron waffle maker with butter or oil spray.
2. Pour in the batter, close the lid, and cook for 3-5 minutes (flipping halfway if your iron allows) until the waffles are golden brown and crispy.
3. Repeat until all batter is used.

Step 6: Assembly

1. Place a warm cornbread waffle on a plate.
2. Top with a BBQ chicken thigh.
3. Drizzle with warm maple syrup and garnish with sliced pickles and fresh herbs.

Tips

Mastering this recipe on the grill requires a bit of timing and temperature management. First, ensure your cast iron waffle maker is properly preheated but not smoking hot, as sugar in the cornmeal can burn quickly. Test a small amount of batter first. If you do not have a cast iron waffle maker for the grill, you can pre-make the waffles in the kitchen and simply crisp them up on the Arteflame flat top for a minute before serving—this adds a great texture and keeps the workflow simple.

For the chicken, the secret to that sticky, delicious glaze is waiting until the very end to apply the BBQ sauce. BBQ sauce often contains sugar, which will char and turn bitter if exposed to high heat for too long. Apply it once the meat is cooked through, let it tack up for 60 seconds, and then serve immediately. Resting the chicken for a few minutes before placing it on the waffle allows the juices to redistribute, ensuring every bite is moist.

Variations

This recipe is incredibly versatile and can be tweaked to match your specific flavor preferences. If you want to lean into the spicy Nashville tradition, add cayenne pepper to your flour mix or toss the cooked chicken in a spicy chili oil before serving. For a richer, more savory waffle, try mixing sharp cheddar cheese and diced jalapeños directly into the batter.

• Nashville Hot: Add 1 tablespoon of cayenne and paprika to the rub and drizzle with chili oil.
• Cheesy Jalapeño: Fold 1/2 cup shredded cheddar and 2 tablespoons diced jalapeños into the waffle batter.
• Bacon Smash: Cook bacon strips on the flat top first, crumble them, and add to the waffle batter or use as a topping.
• Beer Batter: Substitute half of the buttermilk with a lager or amber ale for a lighter, yeastier waffle.
• Chicken Tenders: Use chicken breast tenders instead of thighs for a faster cooking time and leaner option.

Best pairings

To round out this rich and hearty meal, you need sides and drinks that can cut through the sweetness of the syrup and the richness of the BBQ sauce. Acidic and fresh flavors work best here to cleanse the palate. A crisp, vinegar-based coleslaw is the traditional accompaniment, providing a crunchy texture that contrasts perfectly with the soft waffles. For drinks, nothing beats an ice-cold glass of Southern sweet tea or a hoppy IPA to balance the spices.

• Vinegar Slaw: A tangy cabbage slaw with apple cider vinegar dressing.
• Grilled Corn: Roasted corn on the cob with chili lime butter.
• Beverage: Southern Sweet Tea with lemon or a cold Pale Ale.
• Greens: Braised collard greens with smoked turkey leg.

Conclusion

Tennessee BBQ Chicken and Cornbread Waffles is more than just a meal; it is an experience that brings people together around the fire. The combination of the smoky, charred chicken and the sweet, crumbly cornbread creates a flavor profile that is deeply satisfying and uniquely American. By cooking it on the Arteflame, you not only get superior flavor but also the joy of outdoor cooking.

We hope this recipe becomes a new tradition in your household. Whether it is for a sunny Sunday brunch or a comforting dinner under the stars, this dish delivers on all fronts. Fire up the grill, gather your friends, and enjoy the incredible tastes of the South right in your own backyard.