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This past Thursday I took my mom and youngest to Copley Place in Boston to meet Mr. BBQ – Bobby Flay – with his latest book, Bobby Flay’s Barbecue Addiction, in hand. He is my BBQ hero and one of my family’s “flay-vor faves.” You would have thought he was “the Biebs” when my daughter saw him and started squealing!

Spring is definitely in the air now. Slow-Cooked Sundays have given way to Flay Day. Each Flayday, aka Sunday, hubby will select a recipe from Addiction and I will either cook it straight up or simply be inspired by it.

Today we started with the recipe on page 120. I’ve been dying to try a chicken and waffle recipe. I see them all the time on Food Network and just haven’t fully adopted this dish.

Using farm-fresh buttermilk, I made spicy buttermilk brine and transformed the glaze into a gravy-like syrup. I whipped up some rosemary buttermilk waffles to serve alongside the chicken and topped it on a bed of arugula.

Buttermilk-Brine Grilled Chicken and Waffles with Apple-Mango Maple Syrup

adapted from Bobby Flay

Buttermilk Chicken and WafflesChicken:

What you need:

  • 3 lb chicken breasts
  • Freshly ground sea salt and black pepper
  • 1 c buttermilk (or enough to cover the amount of chicken you use)
  • 2 tbs Buzz Bomb’s World Spice Blends Macho Taco (sub with a mixture of paprika, chile powder, cumin)
  • 1 tbs cayenne pepper
  • Extra-virgin olive oil for grill

What you do:

  • Season chicken breasts with salt and pepper.
  • Mix buttermilk and seasonings in baking dish.
  • Add chicken and turn to coat.
  • Cover and refrigerate at least 4 hours.
  • Heat grill and brush grates with EVOO
  • Remove chicken from brine and shake off excess liquid.
  • Grill 5 min, turn and grill 5 more min or until done.


What you need:

  • 2 tbs EVOO
  • 1/2 red onion, chopped
  • 2 garlic cloves, chopped
  • 1 lg ripe mango, peeled, pitted and chopped
  • 1 apple, peeled, cored and chopped
  • 1/4 c Grand Marnier (or other similar liqueur, wine or tequila)
  • 1/4 c orange juice
  • 1/2 c grade B maple syrup
  • 1/2 c buttermilk
  • Water, as needed
  • Freshly ground sea salt and black pepper

What you do:

  • Heat evoo in large sautépan.
  • Add onion and cook until soft.
  • Add garlic and cook about 1 min.
  • Add mango and apple.
  • Cook, stirring often, about 10 min.
  • Add liqueur and cook until absorbed.
  • Add orange juice and syrup.
  • Transfer to processor or blender.
  • Add buttermilk and blend until smooth.
  • If syrup is too thick, add water a tbs at a time until desired constituency is reached.


What you need:

  • Your favorite waffle batter for 6 six servings
  • Buttermilk (to replace directed liquid in your batter recipe)
  • 1 tsp finely chopped rosemary
  • Devo Olive Oil Tuscan Herb EVOO to replace oil in your batter recipe; sub with EVOO)

What you need:

  • Prepare waffles as directed


  • Place arugula or other fresh greens on plate.
  • Place waffle on top of greens.
  • Top with chicken.
  • Spoon syrup over chicken.
  • Season with additional salt and pepper, if desired.

*I used a waffle stick maker and created a “sandwich” of waffle with chicken.