For the BBQ chicken:

120g ketchup

65g brown sugar

60g light soy sauce

2 tbsp apple cider vinegar

2 tbsp olive oil

4 tsp Worchestershire sauce

4 garlic cloves, crushed

2 large chicken fillets

For the waffles:

200g plain flour

1 tsp baking powder

½ tsp bicarbonate of soda

100g brown sugar

4 eggs

200ml milk

200ml cream

50g butter, melted (plus extra for frying)

To serve:

Hot sauce

Maple syrup

1. In a large bowl, combine the ketchup, brown sugar, soy sauce, apple cider vinegar, olive oil, worchester sauce and garlic. Reserve about 50g of the marinade and set aside.
2. Add in the chicken breasts and toss to coat. Leave to marinade for a minimum of three hours.
3. For the waffles, in bowl whisk together the flour, baking powder, bicarbonate of soda and brown sugar.
4. Beat in the eggs one at a time, then add the milk, cream and finally the melted butter. Beat the batter until smooth.
5. Preheat the barbecue on a medium heat and allow the waffle iron to heat up for 5-8 minutes.
6. Brush some melted butter all over the waffle iron. Ladle in the waffle mix and close the iron.
7. Allow the waffle to cook for 6-8 minutes on both sides, until colden. Place the waffles on a rack when they’re done to keep them crispy.
8. Once the chicken has marinated, place it on the BBQ. Cook for six minutes per side or until fully cooked. Baste the chicken with the reserved marinade.
9. Serve the chicken with the waffles and a side of maple syrup and/or hot sauce.