GRILLED KANSAS CITY SMOTHERED BBQ CHICKEN
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.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h25m
Yield 4
Number Of Ingredients 21
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 605.4 calories, Carbohydrate 67.9 g, Cholesterol 103.7 mg, Fat 20.2 g, Fiber 1.9 g, Protein 40.8 g, SaturatedFat 10.8 g, Sodium 1883.8 mg, Sugar 58.1 g
KANSAS CITY BARBECUED CHICKEN
Got this recipe from, well not sure, come from a magazine of some sort and this is fabulous. So wanted everyone to try it!!!
Provided by Schappaugh
Categories Chicken Breast
Time 1h17m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Make sauce.
- Warm oil in a saucepan over medium heat. Add onion and garlic; saute until soft and translucent ( about 5 minutes ). Mix in remaining sauce ingredients and 3/4 cup water.
- Reduce heat to low; cook for about 30 minutes, stirring frequently, until you're satisfied with the taste and the sauce heavily coats the spoon. (If thats too thick for you, add more water.) Set aside.( you can also make ahead of time and store up to 2 weeks).
- Prepare chicken. Rub with salt and a spritz of oil. Cover; let sit at room temperature for 20 minutes.
- Heat grill to medium (when you can hold your hand 2 inches above it for 4 to 5 seconds, no more, no less.) Grill one side of the chicken uncovered for about 3 minutes; repeat on the other side.
- Flip back to original side, then rotate 90 degrees, to get crisscross mark. Cook 3 minutes more, and brush on some sauce. Repeat on other side. Chicken is ready when white throughout but juicy, and sauce is a bit chewy and caramelized in spots. (for a slightly crusty surface, leave them on for an extra minute).
- Serve whole, or sliced thickly, with leftover sauce.
GRILLED KANSAS CITY SMOTHERED BBQ CHICKEN
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Whisk together all sauce ingredients in a medium sauce pan. Bring to a boil, reduce to simmer and cook for 10 to 15 minutes. Remove from heat and allow to cool to room temperature. Reserve 1/2 cup of sauce and pour remaining sauce in a large sealable bag. Add chicken breasts to bag. Seal and refrigerate for 30 minutes. 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. Brush each chicken breast with some of the remaining BBQ sauce. Top with sliced 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 meat thermometer reads 170 degrees F. Unwrap foil packets and place two slices of provolone cheese over the top of 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 parsley or cilantro and serve.
KANSAS CITY-STYLE RIBS
Our family recipe for ribs has evolved to near perfection. These country-style beauties are a legend in our close circle. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, mix brown sugar and seasonings; sprinkle over ribs. Refrigerate, covered, at least 1 hour., For sauce, in a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 5-6 minutes. Stir in remaining ingredients; bring to a boil, stirring occasionally. Remove from heat., Wrap ribs in a large piece of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat until ribs are tender, 1-1/4 to 1-3/4 hours., Carefully remove ribs from foil. Place ribs over direct medium heat; baste with some of the sauce. Grill, covered, until browned, 8-10 minutes, turning and basting occasionally with remaining sauce.
Nutrition Facts : Calories 453 calories, Fat 18g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 452mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 1g fiber), Protein 31g protein.
KANSAS CITY-STYLE SMOKED CHICKEN RECIPE - (4.5/5)
Provided by davidv
Number Of Ingredients 25
Steps:
- To prepare the dry rub, combine the ingredients in a medium-size bowl. Pour 1/4 cup into a smaller bowl and pour the remaining mixture into an air-tight container. (You'll only need 1/4 cup for this recipe.) To prepare the barbecue sauce, combine all the ingredients in a medium-size bowl. Whisk until well combined. Divide in half and set aside. Preheat a smoker to 250°F. Take the reserved rub and coat the entire surface of the chicken. Truss the chicken with string. Place the chicken in the smoker and smoke for 3-1/2 hours. Brush the chicken with half of the barbecue sauce and continue to smoke for another half an hour, or until the breast of the chicken reaches 165°F. Remove the chicken from the smoker, place a foil tent on top, and let the chicken rest for 5 minutes. Remove the trussing. Serve with the reserved sauce.
KANSAS CITY BARBECUE SAUCE
This tangy Kansas City BBQ sauce is lip-smacking good. It's thick, and a little sweet with a touch of heat. If you like it spicy, add a little more hot sauce or chili powder. -Sherry Pitzer, Troy, Missouri
Provided by Taste of Home
Time 35m
Yield 4 cups
Number Of Ingredients 10
Steps:
- In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
Nutrition Facts : Calories 55 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 323mg sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
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