This wasn’t just a meal. This was a feast! Let me tell you…we absolutely looooooved this dinner! It was simple, it was fun and it was full of flavor. Trust me, you will love it too!
1 (at least 15 oz) bottle of your favorite BBQ sauce
1 can of chipotle and adobo (on the Mexican food aisle)
1 cup of orange juice
4 boneless, skinless chicken breasts
1 box (I use Jiffy) of cornbread muffin mix (with ingredients to prepare per package)
1 red bell pepper, chopped
1/2 cup Monterey Jack cheese, shredded
1/2 cup corn kernels (frozen or fresh)
5-6 green onions, chopped
a few handfuls of fresh spinach leaves
1 pint of cherry tomatoes (for the side, optional)
Orange slices (for the side, optional)
At least 30 minutes before you’re ready to grill (up to 24 hours), marinade your chicken in a giant Ziploc bag with 3 to 4 chipotles, a few spoonfuls of the adobo sauce, OJ and one cup of your BBQ sauce. Refrigerate while marinading.
When you’re ready to start grilling, remove chicken breasts from marinade, discard marinade, and grill chicken over medium-high heat about 7 minutes on each side (or until the juices run clear and chicken is fully cooked).
While the chicken is grilling, go ahead and heat up your waffle iron. Spray your hot waffle iron with non-stick cooking spray.
In a small bowl, prepare your cornbread mix per package directions for basic cornbread muffins. Stir your chopped bell pepper, green onions, cheese and corn kernels in (you can stir them in frozen). Pour batter into waffle iron and proceed just like you were making regular waffles.
Once your chicken is off the grill, take each cooked waffle and add a few spinach leaves to the top, then top each waffle with sliced grilled chicken. Finish off by drizzling a bit more of your BBQ sauce down over the top.
For an easy side dish, I like to roast my cherry tomatoes in the oven at 425 degrees with a drizzle of EVOO over the top and a healthy pinch of salt and pepper. Roast about 15 minutes.
Summer has never tasted so delicious!