Fire up your waffle iron and make a winner of a chicken dinner.
Baby it’s cold outside, but we’re going to heat things up with a new twist on a Southern culinary staple — chicken and waffles. Our dish features Korean-spiced chicken thighs stacked high atop a protein- packed waffle, drizzled with the perfect kiss of sweet heat maple syrup. Versatile enough for breakfast, brunch, lunch, or dinner — it’s also the perfect recipe for a cozy winter treat at home. So, fire up your waffle iron and let’s get ready to melt the icicles off your gutters.
Screeeeeech!!!
Uh-oh. I heard that. You already hit the breaks and decided to skip my article this month. You’re probably thinking, There goes my New Year’s resolution. We’re all thinking waistlines, and Laura is touting her decadent breakfast.
I get it, but allow me to reassure you that I’m fully aware that January is typically a reset for healthy goals and weight loss. I promise I’m not here to derail you. And I’m mindful of those goals and even have them in place for myself. In fact, my rule for 2025 is keeping gut health and nutrition top of mind and giving preservatives the boot. I truly believe there is a way we can eat delicious meals and maximize our nutrition intake with real whole foods.
Case in point for eating healthy:
Choosing to order and eat this meal at a restaurant might wreak havoc on your gut health goals. However, making it at home gives you the opportunity to choose pure, healthy, alternative ingredients and eliminate preservatives altogether. I like to think of it this way: Instead of denying myself the food I love, how can I replace certain ingredients with a whole-food alternative? In the case of this recipe, we will replace vegetable oil with a high-heat option like avocado or coconut oil. We’re using certified organic eggs and chicken, and adding more protein with the addition of cottage cheese to the waffles. Let’s limit our sugars by selecting high-grade dark maple syrup and then monitor our portions.
I’ll agree navigating carefully through the grocery store and reading labels takes a little more thought and time. And yes, eating pure, fresh, and organic takes a bite out of the budget, but I believe our health is worth the extra effort and expense.
Once you taste this meal, you’re going to crave the better nutrition route and feel the difference. Trust me and stock up now on these feel-good-about-what-you-eat ingredients so you’re prepared the next time you’re snowed in together.
Stay warm and on course this January.

Korean-Spiced Chicken Thighs
Makes 6 servings
Ingredients
4 Tbsp. honey
4 Tbsp. Gochujang Korean Chili Sauce
1.5 Tbsp. coco aminos (option: soy sauce)
2 tsp. sesame oil
1 tsp. ginger (minced)
3 cloves garlic (minced)
2.5 lbs. organic boneless chicken thighs
1 Tbsp. sesame seeds (garnish)
3 green onion stalks (sliced for garnish)
Directions
In a two-quart baking dish, mix honey, gochujang, coco aminos, sesame oil, ginger, and garlic. Add the chicken thighs and mix them around in the marinade. Cover and marinate for up to 24 hours in the refrigerator. Before cooking, preheat oven to 425 degrees. Remove the chicken from the refrigerator and let it come to room temperature while the oven preheats.
Bake the uncovered chicken in marinade for 20 minutes. Turn the oven to broil and cook the chicken for an additional five to 10 minutes.

Protein-Packed Waffles
Makes 6 servings
Ingredients
6 eggs
2 c. cottage cheese
2 c. organic old-fashioned oats (ground)
1 tsp. pure vanilla extract
Pinch of salt
Coconut oil (option: avocado oil)
Directions
Add the oats to the food processor and grind for two minutes making a fine flour. Add the eggs, cottage cheese, vanilla, and salt to the oat flour and pulse until the batter is smooth. Lightly oil the top and bottom of the waffle iron grids with pastry brush, and preheat to medium-high. Scoop 1/2 cup of the batter onto the waffle iron, close the lid gently, and cook until golden brown and crisp, about four to five minutes.

Sweet Heat Maple Syrup
Makes 6 servings
Ingredients
3/4 c. pure maple syrup (amber or dark)
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. paprika
Directions
Place all the ingredients into a small pot over low heat and stir to combine. Heat for four to five minutes.
Laura Schupp is the author of Our Newlywed Kitchen: The Art of Cooking, Gathering & Creating Traditions. Learn more about Laura at ournewlywedkitchen.com.
These recipes originally appeared in the January 2025 issue of HomeLife Magazine. For more delicious dishes, check out these recipes for hosting from The Thoughtful Table.