For the BBQ chicken:

120g ketchup

65g brown sugar

60g light soy sauce

2tbsp apple cider vinegar

2tbsp olive oil

4tsp Worchester sauce

4 cloves garlic, crushed

2 large chicken breasts

For the waffles

200g plain flour

1tsp 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 3 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 BBQ 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. Laddle 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 marinaded, place it on the BBQ. Cook for 6 minutes on each side, until fully cooked. Baste the chicken with the reserved marinade.
9. Serve the chicken with the waffles and a side of maple syrup or hot sauce.