Garlic Aioli Chicken Chaffle
The BEST Low-Carb/Keto recipe for Garlic Aioli Chicken Chaffle. Enjoy this delicious and quick recipe at only ~3g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
Prep Time 1 minute
Cook Time 6 minutes
Total Time 7 minutes
- 1/4 Cup Shredded Rotisserie Chicken or 1 Chicken thigh if cooking it yourself
- 2 tbsp Kewpie Mayo you can sub with American mayo but will alter taste
- 1/2 tsp lemon juice
- 1 Clove Garlic
- 1 Egg
- 1/2 Cup Shredded Mozzarella Cheese
Gather all the ingredients.
Shred Rotisserie Chicken and set aside. If cooking your own chicken. In stove top pot, add enough water to cover chicken thighs and bring water to boil. Once the water boils, sprinkle some salt into stove top pot and add chicken. Reduce heat to medium and cover stove top pot 7/8 of the way to expose a little room for evaporation. Cook for 20 minutes. Once 20 minutes has passed, remove chicken and place onto cutting board. Gently sweep the knife left to right with the knife pointing with the grain of the meat. The chicken should pull apart and form shreds.
Grate garlic with a grater or garlic press and add into mixing bowl.
Combine Kewpie Mayo and lemon juice into mixing bowl and mix well. Transfer to a small dipping bowl.
Plug-in Dash Mini Waffle Maker to pre-heat.
In a small mixing bowl, beat egg.
Place about 1/8 cup shredded Mozzarella cheese on to the Dash Mini Waffle Maker, followed by ~1/2 of the egg mixture (enough to cover the iron) and another 1/8 cup of shredded Mozzarella cheese on top. Close lid and cook for 3 - 4 minutes. Repeat for as many waffles you are making.
To assemble, generously spread sauce onto one side of the chaffles. Place shredded chicken on top of the sauce and sandwich the other chaffle with spread touching the chicken. Enjoy!