Chicken & Waffles

Chicken Legs
3 Fresh Limes
Your favorite BBQ Sauce
1 can low fat chicken gravy

1 cup all-purpose flour,
1 cup whole-wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
Vegetable spray, for waffle iron

Preheat waffle iron according to manufacturer's directions.
In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 180 degree F oven until ready to serve

The trick to properly cooking chicken is to use a mix of direct and indirect heat. if you cook chicken over direct heat only, you'll end up with burned chicken or you end up taking it off to early and serving your chicken raw with a burned exterior. Prepare a 2 zone fire on your charcoal grill or just turn one side of your gas grill on. Cook on direct heat until the chicken browns and seals in the juices put out any fires with fresh lime juice. Move to the indirect side and continue cooking with the lid closed until the juices run clear or the meat is 170 degree F, Move back onto the direct heat and brush liberally with BBQ sauce and more lime juice cook till the BBQ sauce gets kinda crusty.

Place on top of a waffle and top with gravy!