Waffle House Grilled Chicken
Waffle House is known for its flat-top griddle cooking, and the grilled chicken has a simple, savory flavor that keeps people coming back. This copycat Waffle House Grilled Chicken uses a Worcestershire and soy sauce marinade to deliver that same deep, savory flavor on pounded, tender chicken breasts. Making it at home takes only a handful of pantry staples, and the steaming technique used during cooking keeps the chicken juicy rather than dry. With just 30 minutes of marinating time and a few minutes per side on the griddle, it fits easily into a weeknight dinner rotation.
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Waffle House Grilled Chicken has an immediately satisfying flavor: savory, faintly sweet, and rounded with a subtle umami depth from the marinade. The restaurant achieves it on a flat-top griddle at high heat, creating a well-developed sear on the outside while keeping the interior moist. This copycat recipe recreates that result using a cast-iron pan or griddle and a two-step cooking method that mirrors the restaurant approach.
The marinade is built from pantry staples. Worcestershire sauce brings savory depth and a hint of sweetness, while low-sodium soy sauce adds umami and helps the chicken develop a rich, browned crust during searing. Garlic powder, onion powder, black pepper, water, and canola oil round out the flavor without overwhelming the chicken.
What makes the Waffle House Grilled Chicken so good?
Juicy and packed with big flavor, this copycat Waffle House Grilled Chicken recipe proves you don’t need many fancy ingredients to make a restaurant-quality meal at home. A simple Worcestershire and soy sauce-based marinade gives the chicken the signature flavor of the original and helps ensure the meat stays tender.
Heat up the griddle or pan, and after a quick 30-minute marinade, dinner is practically done. All it takes is a couple of minutes per side, making this recipe perfect for busy weeknights when you don’t want to spend much time in the kitchen!
Ingredients and their roles in this recipe
For the Waffle House Grilled Chicken marinade recipe, you’ll need:
- Worcestershire sauce – lends a deep, savory flavor to the marinade along with fruity elements as well as a touch of sweetness.
- Low-sodium soy sauce – boosts umami, darkens the chicken, and adds some salt while keeping the overall salt level lower.
- Garlic powder gives the marinade the depth of garlic without the sharp bite that can come from using raw cloves.
- Onion powder – provides a subtle onion flavor without the sharpness of fresh onions.
- Black pepper – adds warmth without making the marinade spicy.
- Water – dilutes the marinade, so the chicken absorbs the flavors without them being too intense. Helps to reduce the saltiness of the finished dish.
- Canola oil – helps dissolve the fat-soluble ingredients in the marinade and promotes the even browning of the chicken.
For finishing the Waffle House Grilled Chicken, you’ll need:
- Chicken breast – is the source of protein. Chicken breasts are mild enough that the marinade’s flavor is the star of the dish.
- Marinade from above – provides the flavor for the chicken.
How to make grilled chicken like the Waffle House
To prepare the Waffle House Grilled Chicken marinade recipe:
- Whisk together all the ingredients for the marinade.
- Transfer the marinade into a shallow baking dish and set aside.
To prepare the chicken breasts:
- Cut the chicken breasts in half horizontally. Each piece should be about 5 ounces.
- Place one half of a chicken breast between two sheets of plastic wrap and gently pound the chicken with a meat mallet until it is al the same thickness. Place the pounded chicken into the baking dish with the marinade. Repeat with the remaining chicken halves.
- Cover the baking dish and refrigerate for at least 30 minutes, up to 4 hours. Flip the chicken occasionally to ensure even seasoning.
To grill the chicken:
- Warm a griddle or heavy-bottomed pan over medium-high heat until it is about 400 to 450 degrees Fahrenheit.
- Lightly grease the cooking surface.
- Once you can see a little smoke, use tongs to shake off the excess marinade from the chicken breasts and place them on the cooking surface. Do not overcrowd. You may need to cook in batches if you don’t have enough space.
- Use a spatula to gently press the chicken down. This will create a deep, even sear.
- Cook on the first side for two to three minutes until it is golden brown.
- Flip the chicken. Add about two tablespoons of water to the cooking surface, then cover the chicken with an inverted pot or domed lid to steam it for about 90 seconds. This allows the chicken to finish cooking without drying out.
- Check the temperature of the chicken; when it reaches 165 degrees, take it off the heat and let it rest for a couple of minutes. Repeat if you have more uncooked chicken.
What to serve with marinated chicken
Waffle House uses Grilled Chicken in their Chicken Melts, Grilled Chicken Sandwiches, and even Chicken and Eggs, but there are so many more options. You can even serve it as a main course with two or three sides, like the ones below.
Waffle House Hash Browns – Hash Browns are an art, and Waffle House has mastered it by serving up potatoes with a crunchy exterior and perfectly cooked, smooth interiors. These Hash Browns are so tasty that they deserve a place on your table at breakfast, lunch, and dinner!
Cracker Barrel Green Beans – Green Beans are fresh and delicious, a great side to chicken, but add sauteed onions and crispy bacon, and then you have something really special. The extra-long cooking time for these Cracker Barrel Green Beans ensures that all the flavors come together perfectly.
Corky’s Cole Slaw. – There are so many ways to make coleslaw, but Corky’s BBQ in Memphis may have perfected it for those who love a traditional, slightly sweet version. Corky’s Cole Slaw is pretty straightforward, but the secret is the celery seed, which makes it irresistible.
Storing and reheating instructions
- Refrigerator Storage – Allow the chicken to cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to three days.
- Freezer Storage – Yes, you can freeze Waffle House Grilled Chicken. Wrap each serving in aluminum foil and then store in a freezer bag for up to a month. Thaw in the fridge before reheating.
- Reheating Instruction – Place a skillet over low heat and add the chicken. Pour a few tablespoons of chicken stock or water around the chicken and cover. Steam-sauté until the chicken is warmed through, about five minutes.
Most popular copycat grilled chicken recipes
- Applebee’s Fiesta Lime Grilled Chicken
- Chick-fil-A Grilled Chicken Sandwich
- Cracker Barrel Smoky Southern Grilled Chicken
- Olive Garden Grilled Chicken Alfredo
- Outback Steakhouse Alice Springs Chicken
- Panda Express Grilled Chicken Teriyaki
Check out more of my easy chicken recipes to make for dinner.
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Waffle House Grilled Chicken Copycat
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tablespoons Worcestershire sauce
- 1 tablespoon low-sodium soy sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- ¼ teaspoon black pepper
- 2 tablespoons water
- 1 tablespoon canola oil
- 2 tablespoons water
Instructions
- Slice each chicken breast horizontally to create 2 ½-inch-thick pieces, for a total of 4 pieces from 2 breasts. After slicing, place the chicken pieces between sheets of plastic wrap or parchment paper, then pound them evenly with a meat mallet until they are uniform in thickness. This step is essential because Waffle House portions are about 5 ounces each and thin enough to cook quickly on a screaming-hot griddle.
- Whisk together the Worcestershire sauce, soy sauce, garlic powder, onion powder, black pepper, and water. Place the chicken pieces in a shallow dish or zip-top bag. Pour the marinade over the chicken and turn to coat. Marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator. Do not marinate longer than 4 hours, as the Worcestershire sauce will begin to break down the protein structure and create a mushy texture.
- Heat a large flat-top griddle, cast-iron griddle pan, or commercial-style griddle over high heat. Target a surface temperature of 400°F to 450°F. Add the canola oil and spread it evenly with a spatula. The oil should shimmer and smoke slightly before the chicken goes on.
- Remove the chicken from the marinade and let the excess drip off. A very wet piece of chicken will steam instead of sear. Lay the chicken flat on the hot griddle. Press gently with a spatula to ensure full contact with the surface. Cook for 2 to 3 minutes without moving, until the chicken develops a golden-brown sear.
- Flip each piece. Immediately pour 2 tablespoons of water around the chicken, not directly on top. Cover immediately with a large metal dome, inverted metal bowl, or pot lid large enough to tent over all the pieces. Allow the chicken to steam for 1½ to 2 minutes. This is the Waffle House signature move. The steam brings the thickest part of the chicken up to temperature without drying out the exterior, keeping the breast juicy instead of rubbery.
- Remove the dome and check the internal temperature at the thickest point with an instant-read thermometer. The chicken must reach 165°F. Remove from the heat and rest for 3 minutes on a cutting board before cutting or serving. Cutting immediately will release the accumulated juices.
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