Southern Grill Lunch: Smoky Chicken Thighs & Cornbread Waffles

Allergens

Dairy, Eggs

Ingredients

• 8 bone
• in, skin
• on chicken thighs
• 2 cups buttermilk
• 1/4 cup hot sauce (preferably Louisiana brand)
• 3 tablespoons smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons black pepper
• 2 teaspoons salt
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup yellow cornmeal
• 1 cup all
• purpose flour
• 3 tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 egg, lightly beaten
• 1 cup milk
• 2 tablespoons unsalted butter, melted
• Cooking oil for grilling (such as canola or vegetable oil)

Instructions

1. In a large bowl, combine chicken thighs, buttermilk, and hot sauce. Marinate in the refrigerator for at least 2 hours or overnight.
2. In another bowl, mix together smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using). Set aside half of this mixture for the waffle batter.
3. Prepare the waffle batter: In a large bowl, combine cornmeal, flour, sugar, baking powder, and remaining spice mixture. Add egg, milk, and melted butter. Stir until well combined.
4. Heat your grill to medium high heat (about 375°F). Remove chicken from marinade, allowing excess to drip off. Season with reserved spice mixture. Grill the chicken for about 20 minutes, flipping halfway through, or until cooked through and lightly charred.
5. While the chicken is grilling, prepare your waffle iron according to manufacturer's instructions. Spoon batter onto the heated iron and cook until golden brown and crispy.
6. Serve the smoky chicken thighs alongside cornbread waffles, garnished with a sprig of fresh parsley and a squeeze of lemon juice.

Chef’s Insight

The secret to tender, juicy chicken is marinating in buttermilk. For even smokier flavor, try using applewood or hickory chips on the grill.

Notes

Serve with a side of collard greens and cornbread muffins for a complete Southern meal.