Grilled Kansas City Smothered BBQ Chicken

4.7
(7)

Juicy grilled chicken breast smothered in Kansas City-style BBQ sauce, topped with mushrooms, onions and melted provolone cheese from Tiffany of Crème De La Crumb.

2
2
Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
45 mins
Total Time:
1 hrs 25 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 4 skinless, boneless chicken breasts, pounded to 1/2-inch thickness

  • 2 cups Kansas City BBQ Sauce, divided (see below for recipe)

  • cup sliced white mushrooms

  • ½ medium onion, thinly sliced

  • 8 slices provolone cheese

  • ¼ teaspoon Fresh cilantro or parsley

  • Reynolds Wrap® Non-Stick Foil

Kansas City BBQ Sauce:

  • 1 cup ketchup

  • ½ cup brown sugar

  • ¼ cup yellow mustard

  • ¼ cup apple cider vinegar

  • ¼ cup Worcestershire sauce

  • 2 tablespoons honey

  • 2 tablespoons dark molasses

  • 2 teaspoons chili powder

  • 2 teaspoons garlic powder

  • 1 teaspoon liquid smoke

  • 1 teaspoon onion powder

  • 1 teaspoon crushed red pepper flakes

  • ½ teaspoon salt

  • ½ teaspoon black pepper

Directions

  1. 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. 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. 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. 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. 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.

Reynolds Kitchens Tip

Lock in delicious flavor by grilling chicken and veggies together in a Reynolds Wrap(R) Non-Stick Foil packet.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

605 Calories
20g Fat
68g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 605
% Daily Value *
Total Fat 20g 26%
Saturated Fat 11g 54%
Cholesterol 104mg 35%
Sodium 1884mg 82%
Total Carbohydrate 68g 25%
Dietary Fiber 2g 7%
Total Sugars 58g
Protein 41g
Vitamin C 15mg 73%
Calcium 536mg 41%
Iron 4mg 21%
Potassium 962mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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