Grilled Kansas City Smothered Bbq Chicken
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
48
Spice
38
Sweetness
65
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
White Mushrooms (sliced)1 medium
Onion (thinly sliced)1 cup
Ketchup1 cup
Brown Sugar1 cup
Yellow Mustard1 cup
Apple Cider Vinegar1 cup
Worcestershire Sauce2 tbsps
Honey2 tsps
Chili Powder2 tsps
Garlic Powder1 tsp
Liquid Smoke1 tsp
Onion Powder1 tsp
Salt1 tsp
Black PepperDirections:
1
Whisk together all sauce ingredients in a medium saucepan
2
Bring to a boil, reduce to a simmer and cook for 10 to 15 minutes
3
Remove from heat and allow to cool to room temperature, about 15 minutes
4
Measure out 1/2 cup of sauce and set aside
5
Pour remaining sauce into a large sealable bag
6
Add chicken breasts to bag
7
Seal and refrigerate for 30 minutes
8
Preheat grill to medium heat and arrange four 12x12-inch pieces of Reynolds Wrap(R) Non-Stick Foil on the grill
9
Use tongs to transfer one chicken breast to each foil square
10
Discard marinade
11
Brush each chicken breast with some of the remaining 1/2 cup BBQ sauce
12
Top with mushrooms and onions
13
Fold foil around each chicken breast to enclose the chicken and veggies
14
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
15
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
16
Allow to cook uncovered 2 to 3 minutes longer or until cheese is melted
17
Garnish with fresh cilantro or parsley and serve