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BBQ’d Chicken and COBS Waffle

Time: 30 Minutes Serves: 4

“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

Ingredients

  • 4 COBS Brioche Hamburger Buns
  • 1L buttermilk
  • 1 tbps Canola Oil
  • 8 skin on deboned chicken thighs
  • 4 Boston or Bibb lettuce leaves
  • 1/4 cup butter, softened
  • Paprika, to taste
  • Salt and pepper, to taste
  • Chipotle seasoning, to taste
  • 1/4 cup sriracha hot sauce
  • 1/2 cup mayonnaise
  • 1/2 cup pure maple syrup
  • 1/4 cup fresh thyme
  • 4 orange slices

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 375º F (190º 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!