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Grilled Kansas City Smothered BBQ Chicken
Grilled Kansas City Smothered BBQ Chicken
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Tiffany's succulent BBQ chicken breast topped with mushrooms, onions, and gooey provolone cheese.
Ingredients:
  • 1 cup ketchup
  • 4 skinless, boneless chicken breasts, pounded to 1/2-inch thickness
  • 2 cups Kansas City BBQ Sauce, divided (see below for recipe)
  • 0.33333334326744 cup sliced white mushrooms
  • 0.5 medium onion, thinly sliced
  • 8 slices provolone cheese
  • 0.25 teaspoon Fresh cilantro or parsley
  • Reynolds Wrap® Non-Stick Foil
  • 0.5 cup brown sugar
  • 0.25 cup yellow mustard
  • 0.25 cup apple cider vinegar
  • 0.25 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
  • 0.5 teaspoon black pepper
Instructions:
  • Combine sauce ingredients in a saucepan and bring to a boil. Simmer for 10-15 minutes, then let cool for about 15 minutes.
  • Set aside 1/2 cup of the sauce. Pour the rest of the sauce into a large sealable bag, then add chicken breasts. Seal the bag and refrigerate for 30 minutes.
  • Preheat the grill to medium heat and place four 12x12-inch pieces of Reynolds Wrap® Non-Stick Foil on the grill. Use tongs to place one chicken breast on each foil square. Dispose of the marinade.
  • Coat each chicken breast with a touch of the remaining 1/2 cup BBQ sauce. Top with mushrooms and onions, then wrap in foil. Grill over medium heat for 10 to 12 minutes until chicken reaches an internal temperature of 170°F and is tender.
  • Place 2 slices of provolone cheese over each chicken breast, allowing it to melt over the mushrooms and onions. Cook for an additional 2 to 3 minutes until the cheese is melted. Garnish with fresh cilantro or parsley and serve.

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