Chicken & Peanut Butter Waffles

chickens and waffles on a plate

Chef Marcus Samuelsson

30 minutes




3 pounds of bone-in, skinless chicken thighs or chicken legs

1 quart of buttermilk

⅓ cup of lemon zest

⅓ cup of fresh thyme

1 teaspoon of crushed black pepper

1 teaspoon of berbere spice

⅓ cup of granulated onion

⅓ cup of granulated garlic

Kosher salt, to taste

Neutral oil (vegetable, canola, or peanut) for frying

Waffle batter:

4 extra large eggs

1 quart of buttermilk

1 tablespoon of creamy peanut butter

1 cup of granulated sugar

1 teaspoon of vanilla extract

2.5 cups of all-purpose flour

1 cup of cornmeal

1 cup of butter, melted

Boiled peanut chutney:

2 ears of corn, charred or grilled and removed from cob

⅓ cup of sliced, pickled shallots

1 ½ tablespoon of fresh lemon juice

1 cup of boiled peanuts

¼ cup of chopped cilantro

½ teaspoon of kosher salt

¼ teaspoon of black pepper

Optional maple-peanut glaze for topping or dipping:

2 cups of maple syrup

1 tablespoon of creamy peanut butter

⅓ cup of soy sauce

1 teaspoon of prepared roasted garlic paste

1 teaspoon of berbere spice


Prepare chicken:

  1. Mix buttermilk, lemon zest, thyme, black pepper, berbere spice, granulated onion, granulated garlic, and salt together evenly.
  2. Add chicken to mixture.
  3. Place marinated chicken in a sealed container in the refrigerator for 8- 12 hours or overnight.

Cook chicken:

  1. Preheat oven to 450 degrees.
  2. Heat an oven-safe pan over medium heat.
  3. Coat the pan with a neutral oil and add the chicken thighs to sear.
  4. Cook until they look golden brown.
  5. Flip the chicken thigh and let the other side cook for about 6 minutes.
  6. Transfer the skillet to a 450° F oven and cook the thighs until the thickest part registers 165° F on a meat thermometer (avoiding the bone).

Make waffle batter:

  1. Place all dry ingredients into a mixer and stir.
  2. Break the eggs in a small mixing bowl and mix with whisk.
  3. Add eggs and remaining ingredients to the dry mixture and mix until everything is incorporated.
  4. Place in an airtight container and store in the refrigerator.

Cook waffle:

  1. Preheat a waffle iron and place two cups of waffle batter in waffle iron.
  2. Cook for three and a half minutes before removing from iron.
  3. Place the waffle on a resting rack.

Make boiled peanut chutney:

  1. Husk the corn and remove all silk.
  2. Brush lightly with olive oil and place on a grill or skillet on high heat.
  3. Grill corn over direct heat about 10 minutes, rotating frequently, or until lightly charred on all sides, closing lid in between rotations.
  4. Remove corn from heat and let cool.
  5. Wait for corn to cool and remove kernels from the cob. Place kernels in a medium mixing bowl.
  6. Add remaining ingredients to bowl.
  7. Fold all ingredients together

Prepare maple-peanut glaze, if desired:

  1. Place all ingredients in a medium sauce pot.
  2. Bring to a boil, then place to the side.

To finish:

  1. Place chicken on top of waffle and top with peanut chutney.
  2. Drizzle with peanut maple glaze or serve alongside for dipping, if desired.

Nutrients Per serving

Calories from Fat404
Fat44.8 g
Trans fats0
Cholesterol329 mg
Carbohydrate94 g
Protein47 g
Fiber5.7 g
Sodium688 mg

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