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Honey Beer BBQ Chicken and Waffles

Honey Beer BBQ Chicken and Waffles

Erica
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
Servings 4 people
Calories 604 kcal

Ingredients
  

For the Honey Beer BBQ Chicken:

  • 1 cup beer
  • 1 Tbs cider vinegar
  • 2 tsp hot sauce
  • 1 Tbs kosher salt
  • 1 ¾ to 2 lbs boneless skinless chicken thighs
  • barbecue sauce of choice
  • honey for drizzling

For the Herbed Buttermilk Ranch:

  • 2 large or 4 regular jalapenos
  • ½ cup plain Greek yogurt
  • ½ cup buttermilk
  • ¼ cup mayonnaise
  • 1 clove garlic minced
  • pinch kosher salt
  • pinch fresh cracked pepper
  • ¼ cup generous fresh chopped herbs (see Notes)
  • juice of half a lemon

For the Waffles:

  • 2 eggs
  • 1 ¾ cup buttermilk
  • 1 ¾ cup all-purpose flour
  • 1 tsp baking soda
  • 1 ½ tsp baking powder
  • ½ tsp kosher salt
  • 4 Tbsp unsalted butter melted

Instructions
 

  • 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 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.

Notes

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.

Nutrition

Calories: 604kcal (30%) | Carbohydrates: 70g (23%) | Protein: 14g (28%) | Fat: 27g (42%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Cholesterol: 135mg (45%) | Sodium: 1823mg (79%) | Potassium: 254mg (7%) | Fiber: 2g (8%) | Sugar: 27g (30%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!