Go Back
Honey Beer BBQ Chicken and Waffles

Honey Beer BBQ Chicken and Waffles

Juicy, tender, beer-marinated barbecue chicken served in a fluffy soft waffle topped with an herbed buttermilk ranch dressing and generous drizzle of honey.
5 from 2 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine barbecue, BBQ, chicken, low country, southern cuisine


For the Honey Beer BBQ Chicken:

  • 1 cup Budweiser or Bud Light beer
  • 1 Tbs cider vinegar
  • 2 tsp hot sauce
  • 1 Tbs kosher salt
  • 1-3/4 to 2 lbs boneless skinless chicken thighs
  • Budweiser Brewmaster's Premium Honey Barbecue Sauce
  • honey for drizzling

For the Herbed Buttermilk Ranch:

  • 2 large or 4 regular jalapenos
  • 1/2 c plain Greek yogurt
  • 1/2 c buttermilk
  • 1/4 c mayonnaise
  • 1 clove garlic minced
  • pinch kosher salt
  • pinch fresh cracked pepper
  • 1/4 cup generous fresh chopped herbs (see Notes)
  • juice of half a lemon

For the Waffles:

  • 2 eggs
  • 1-3/4 c buttermilk
  • 1-3/4 c all-purpose flour
  • 1 t baking soda
  • 1-1/2 t baking powder
  • 1/2 t kosher salt
  • 4 T unsalted butter melted


  • To marinate the chicken, combine the beer, hot sauce, vinegar, and salt in a resealable bag. Add the chicken and marinate overnight in the refrigerator.
  • Combine the ingredients for the Herbed Buttermilk Ranch in a bowl, whisking until smooth. Use additional buttermilk to adjust consistency if desired. Cover with plastic wrap and chill in the refrigerator until ready to serve.
  • Heat grill to medium-high heat. Remove the chicken from the marinade, and brush with Budweiser Brewmaster's Premium Honey Barbecue Sauce. Grill chicken, turning and brushing with more barbecue sauce regularly, until chicken is cooked through and well glazed. Remove from the grill and set aside to rest.
  • While chicken is resting, make the waffles. Whisk together the ingredients until smooth, and cook in your waffle iron according to product directions.
  • To serve: Slice chicken and layer on a waffle. Drizzle generously with honey and Buttermilk Ranch dressing. Eat with fork and knife or with your hands taco-style! Yields: 4-5 servings.


The herbs I used were basil, chives, thyme, and oregano from my garden. I went heavy on the oregano, because it is my favorite fresh herb and it went really well in this recipe.