BBQ'd Chicken and COBS Waffle

Difficulty: Easy

Time: More than 30 mins

Serves: 4

Print Recipe
BBQ'd Chicken and COBS Waffle

Introduction

"This dish is a great example of using the bread as the hero of the dish as I replace a traditional waffle and use a nice sweet COBS Bread Brioche Hamburger Bun in its place, making an excellent base for my grilled chicken and maple syrup dish!"

- Chef Matt Dean Pettit

Directions

  1. In a large container with a lid, pour in buttermilk and canola oil, and then add chicken thighs, paprika, salt, pepper and chipotle seasoning. Cover and place in the refrigerator for 12-24 hours.
  2. When ready to cook, pre-heat the BBQ to 375 F (190 C).
  3. Remove the chicken thighs from the container and shake off. Pat dry. Remove any access sauce before grilling.
  4. Cook each chicken thigh for approximately 5 minutes per side.
  5. At the same time, butter the Brioche Hamburger Buns and place on the BBQ to lightly toast.
  6. In a small mixing bowl, combine the sriracha and mayo. Mix well.
  7. To serve, use a large serving plater or individual plates. Lay down the toasted open-faced COBS bun, spoon over some sriracha mayo on it, topped with a lettuce leaf and two pieces of grilled chicken thighs, and follow with more sriracha mayo drizzle. To finish, drizzle maple syrup and garnish with fresh thyme and orange slice!
  8. ENJOY MDP!