Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1/2-inch cubes
  • 1/2 cup (120ml) BBQ sauce
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5ml) smoked paprika
  • 1/2 teaspoon (2.5ml) garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 cup (120g) all-purpose flour
  • 1 cup (120g) yellow cornmeal
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (15ml) baking powder
  • 1/2 teaspoon (2.5ml) salt
  • 1 large egg
  • 1 cup (240ml) milk
  • 1/4 cup (60ml) vegetable oil, plus more for greasing the waffle iron
  • 1/2 cup (75g) frozen corn kernels, thawed
  • 2 cups (about 1/4 small head) shredded cabbage
  • 1/2 cup (50g) shredded carrots
  • 1/4 cup (60g) mayonnaise
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) granulated sugar
  • 1/4 teaspoon (1.25ml) celery seed
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Combine the chicken, BBQ sauce, olive oil, smoked paprika, garlic powder, salt, and pepper in a bowl. Mix well and set aside for at least 15 minutes (or up to 1 hour in the fridge).
  2. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper. Add the cabbage and carrots, toss to coat, and refrigerate until ready to serve.
  3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, whisk together the egg, milk, and vegetable oil. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the thawed corn kernels.
  4. Heat a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until cooked through and lightly caramelized (internal temperature reaches 165°F/74°C), about 8-10 minutes.
  5. Preheat the waffle iron according to the manufacturer's instructions. Lightly grease the iron. Pour batter onto the hot waffle iron (about 1/4 cup per waffle, depending on the size of your iron). Cook until golden brown and crispy, about 3-5 minutes. Repeat with the remaining batter.
  6. Cut each cornbread waffle into bite-sized squares or triangles. Top each waffle bite with a spoonful of BBQ chicken and a dollop of the tangy slaw.
  7. Serve Immediately: These are best served warm so don't delay!