Tag Archives: grilled chicken

Waffle Day – Top Chef DC (Grilled) Fried Chicken with Waffles

25 Aug

So my pre-Waffle Day attempt to make a grilled version of Top Chef DC Andrea’s buttermilk fried chicken with pecan cheddar waffles (episode 7, lobbyist law quickfire challenge) for a group of friends last night didn’t go so well. The gravy came out doughy (my fault probably because I’m not a gravy maker), but it didn’t have enough maple flavor to me as written, so I added more so that it would go more with the waffles. The waffles were delicious, I followed the recipe, although I substituted mild yellow cheddar cheese. Wrapping them in tinfoil kept the waffles hot and made the cheese I sprinkled on top of them all nice and melty as I went on the roof to grill the chicken. The biggest flaw was definitely my attempt at the grilled fried chicken. I’m not sure if the grill wasn’t oiled enough for breaded chicken, it was too hot,  or the pieces should have been bigger, but they wound up sticking and burning on the grill. Glad a girlfriend brought hot dogs! Since it was a fail, (and my friends were hungry : ), I didn’t take pictures. I don’t plan on giving up though! The combo seems too tasty to pass up.



2 cups flour

3 eggs

1 tsp baking powder

1/4 cup granulated sugar

Chopped pecans

Grated white cheddar (I used packaged shredded yellow cheddar)

Non-stick spray, as needed

Salt, to taste

Fried Chicken

1 chicken breast

1 cup flour

1 cup buttermilk

2 tsp sriracha (or other spicy red sauce)

2 tbl fresh chopped chives

2 tsp onion powder

2 tsp garlic powder

Salt and pepper to taste


2 oz butter

2 oz flour

1 cup chicken stock (I used canned low-sodium chicken broth)

1/4 cup heavy cream

1 tbl maple syrup (I used about 3)

Salt and pepper to taste


For the Waffle Batter:

1. Whisk together flour, eggs, baking powder, and sugar.

2. Spray waffle iron with non-stick spray and pour in batter and sprinkle in pecans and cheese. Pour more batter over top and follow waffle iron procedure.

For the (Grilled) Fried Chicken:

1. Soak chicken in buttermilk, sriracha, and chives. Mix together flour, onion powder, garlic powder, salt, and pepper. Remove chicken from buttermilk mixture and coat in flour mixture.

2. Spray grill with non-stick grill spray. Grill chicken until done (170 temp), check and flip as needed.  (I think I had the chicken on too high, I used 350 degrees, probably needs to be lower and cook longer).

For the Gravy:

1. Heat together butter and flour to make roux. Whisk in chicken stock, cream, and syrup. Simmer to gravy consistency. Season with salt and pepper.


True Blood themed grilling menu

13 Jun

How could I have forgotten to mention the season premiere of True Blood tonight in my first post? I’ve been so busy thinking about hot dogs that I almost forgot about my thoughts about my True Blood menu tonight! I can’t wait to see the new season and whether they introduce Alcide this season, and to find out what Sookie really “is.”

So to go with the vampire theme, here’s a realistic (i.e., easy and inexpensive) grilling menu: bloody mary grilled chicken with grilled balsamic tomatoes and rouge summer salad.

Bloody Mary Grilled Chicken


2 skinless chicken breasts


4 ounces V-8, tomato juice, or bloody mary mix

1 ounce vodka

1 tsp worcestershire sauce

1/2-2 tsp tabasco sauce (amount depending on taste)

A couple squeezes or drops of lemon or lime juice or both

1 tsp green olive juice (optional)

1 pinch celery salt (optional)

Salt, pepper, garlic powder, onion powder to taste

Mix ingredients and pour into a plastic sandwich bag with the chicken to marinade. Grill chicken.

I love having multiple choices for sauces and toppings, so what I like to do is marinate meats in different sandwich bags with different marinades. So here are some variations for this marinade recipe:

Russian Mary

recipe same as above

1 ounce plain yogurt

Bloody Bull Grilled Chicken

recipe same as above

1 tsp horseradish

Bloody Mariner Grilled Chicken

recipe same as above

1 ounce clam juice

Wasabi Bloody Mary

recipe same as above

1/2-2 tsp wasabi (according to taste)

Bloody Maria Grilled Chicken

Substitute tequila for vodka

Grilled Balsamic Tomatoes

2 large beefsteak tomatoes

1/4 cup balsamic vinegar

1/2 cup grated or sprinkled low fat parmesan cheese

Sprinkle of basil, oregano, and thyme or italian seasoning

Salt and pepper to taste

Slice tomatoes in half and make some shallow cuts in the inside of each tomato with a knife so the ingredients will seep in.  Mix ingredients together and add to the top of the tomato. Place tomato in tinfoil, leave top exposed.  Grill tomato (10-20 minutes, depending on taste, just make sure to remove before the top burns).

Rouge Summer Salad


Lettuce or prepackaged salad mix

Tomatoes (I like grape tomatoes, but any will do)

1 (or more) red bell peppers, sliced

1/2 can beets

1 cup strawberries, sliced

1 cup dried cranberries

Walnuts (to taste)

3 tsp red wine or raspberry vinegar

1 tbsp extra-virgin olive oil (optional)

A couple squeezes or drops of lemon juice

Salt and pepper to taste

Crumbled goat or feta cheese

Combine ingredients in a decorative salad bowl.  Sprinkle crumbed cheese on top.