Name: Grilled Kansas City Smothered BBQ Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Skinless, boneless chicken breasts, pounded to 1/2-inch thickness - 4; 2 cups Kansas City BBQ Sauce, divided (see below for recipe) - 4; Sliced white mushrooms - ⅓ cup; Onion, thinly sliced - ½ medium; Provolone cheese - 8 slices; Fresh cilantro or parsley - ¼ teaspoon; Reynolds Wrap® Non-Stick Foil - ¼ teaspoon; Ketchup - 1 cup; Brown sugar - ½ cup; Yellow mustard - ¼ cup; Apple cider vinegar - ¼ cup; Worcestershire sauce - ¼ cup; Honey - 2 tablespoons; Dark molasses - 2 tablespoons; Chili powder - 2 teaspoons; Garlic powder - 2 teaspoons; Liquid smoke - 1 teaspoon; Onion Powder - 1 teaspoon; Crushed red pepper flakes - 1 teaspoon; Salt - ½ teaspoon; Black pepper - ½ teaspoon

Grilled Kansas City Smothered BBQ Chicken

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Kansas City Smothered BBQ Chicken

1. Skinless, boneless chicken breasts, pounded to 1/2-inch thickness - 4

2. 2 cups Kansas City BBQ Sauce, divided (see below for recipe) - 4

3. Sliced white mushrooms - ⅓ cup

4. Onion, thinly sliced - ½ medium

5. Provolone cheese - 8 slices

6. Fresh cilantro or parsley - ¼ teaspoon

7. Reynolds Wrap® Non-Stick Foil - ¼ teaspoon

8. Ketchup - 1 cup

9. Brown sugar - ½ cup

10. Yellow mustard - ¼ cup

11. Apple cider vinegar - ¼ cup

12. Worcestershire sauce - ¼ cup

13. Honey - 2 tablespoons

14. Dark molasses - 2 tablespoons

15. Chili powder - 2 teaspoons

16. Garlic powder - 2 teaspoons

17. Liquid smoke - 1 teaspoon

18. Onion Powder - 1 teaspoon

19. Crushed red pepper flakes - 1 teaspoon

20. Salt - ½ teaspoon

21. Black pepper - ½ teaspoon

How to cook deliciously - Grilled Kansas City Smothered BBQ Chicken

1. Stage

Whisk together all sauce ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook for 10 to 15 minutes. Remove from heat and allow to cool to room temperature, about 15 minutes.

2. Stage

Measure out 1/2 cup of sauce and set aside. Pour remaining sauce into a large sealable bag. Add chicken breasts to bag. Seal and refrigerate for 30 minutes.

3. Stage

Preheat grill to medium heat and arrange four 12x12-inch pieces of Reynolds Wrap® Non-Stick Foil on the grill. Use tongs to transfer one chicken breast to each foil square. Discard marinade.

4. Stage

Brush each chicken breast with some of the remaining 1/2 cup BBQ sauce. Top with mushrooms and onions. Fold foil around each chicken breast to enclose the chicken and veggies. Allow to cook over medium heat for 10 to 12 minutes or until chicken is tender and juices run clear or a meat thermometer inserted into the center reads 170 degrees F.

5. Stage

Unwrap foil packets and place 2 slices of provolone cheese over each chicken breast so that the cheese is lying on top of the mushrooms and onions. Allow to cook uncovered 2 to 3 minutes longer or until cheese is melted. Garnish with fresh cilantro or parsley and serve.