Tennessee BBQ Chicken and Cornbread Waffles

Introduction

Get ready to impress with this smoky, sweet, and savory Tennessee BBQ Chicken and Waffles recipe. We’re grilling everything — the juicy BBQ chicken and the crispy cornbread waffles — on the Arteflame Grill. Thanks to its high-heat center grate and flat top cooktop, you’ll get the perfect sear, bold flavors, and juicy texture with zero need for an oven or extra pans. This no-fuss grilled meal is a show-stopper for family brunches or weekend cookouts.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 cup BBQ sauce (Tennessee-style preferred)
• 2 tablespoons butter (for grilling)
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 egg
• 2 tablespoons melted butter (for batter)
• Maple butter (1/2 cup softened butter mixed with 2 tablespoons maple syrup)
• Fresh parsley (optional, for garnish)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the center of the grill base.
3. Stack firewood over the napkins and light them.
4. Wait 20 minutes until the grill reaches high heat. The center grate should be over 1,000°F for the perfect sear.

Step 2: Prepare the Chicken

1. Season chicken thighs with salt and pepper.
2. Brush each thigh generously with Tennessee-style BBQ sauce.

Step 3: Grill the Chicken

1. Sear the chicken thighs on the center grill grate for 1-2 minutes per side to lock in juices.
2. Move the seared chicken to the flat top griddle to finish cooking over medium heat zones.
3. Keep grilling until internal temperature reaches 160°F, then remove (it will rise to 165°F while resting).

Step 4: Make the Cornbread Waffles Batter

1. In a bowl, mix cornmeal, flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk buttermilk, egg, and melted butter.
3. Combine wet and dry ingredients until smooth.

Step 5: Grill the Waffles

1. Use a flat, well-buttered skillet-sized griddle ring on the Arteflame cooktop.
2. Pour in a scoop of batter and use a spatula to spread into a round shape.
3. Cook until bubbles form and edges start to crisp, about 2-3 minutes.
4. Flip and cook the other side another 2-3 minutes until golden brown.

Step 6: Assemble & Serve

1. Place a crispy cornbread waffle on a plate.
2. Top with juicy BBQ chicken thigh.
3. Add a dollop of maple butter on top.
4. Garnish with fresh parsley if desired.

Tips

• Use real Tennessee BBQ sauce for authentic regional flavor.
• Sear all meats at the center of the Arteflame grill to lock in moisture.
• Watch the chicken's internal temperature — remove at 160°F to allow carry-over cooking to 165°F.
• Cook waffles near the outer edge of the cooktop for even heat.
• Use butter instead of oil on the flat top for deeper flavor and golden color.

Variations

1. Spicy Honey Sriracha Chicken & Jalapeño Waffles: Swap BBQ sauce for a honey-Sriracha glaze and add chopped jalapeños to the cornbread batter.
2. Southern Hot Chicken & Cheddar Waffles: Use Nashville-style hot sauce for the chicken and mix shredded cheddar into the waffle batter.
3. Maple Bourbon Chicken & Bacon Waffles: Marinate the chicken in a maple-bourbon blend and sprinkle cooked bacon bits into the batter.
4. Peach BBQ Chicken & Corn Waffles: Use peach-infused BBQ sauce and mix grilled corn kernels into the waffle batter.
5. Garlic Herb Chicken & Parmesan Waffles: Rub chicken with garlic and herbs, and flavor the waffle batter with grated Parmesan.

Conclusion

Whether you're hosting brunch or just want a fun Tennessee-style dinner, this BBQ Chicken and Cornbread Waffles recipe delivers big flavor with minimal cleanup. Thanks to the Arteflame grill’s unique design, you’ll get juicy, smoky chicken and crispy waffles in a single cooktop setup. Perfect for weekend warriors and grill maestros alike.

Best pairings

• Side: Grilled collard greens with a splash of cider vinegar
• Drink: Sweet tea bourbon cocktail or a Tennessee whiskey sour
• Dessert: Grilled peach halves with cinnamon and whipped cream