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.
BARBECUED CHICKEN - KANSAS CITY STYLE
Make and share this Barbecued Chicken - Kansas City Style recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan over medium heat, warm the canola oil.
- Add the onions and garlic and sauté, stirring occasionally, until the onions are caramelized and very tender, 12 to 15 minutes.
- Add the tomatoes, ketchup, brown sugar, corn syrup, Worcestershire sauce, molasses, vinegar, mustard, red pepper flakes and paprika.
- Stir to mix, bring to a simmer, then reduce the heat to medium-low.
- Cook, stirring occasionally, until the sauce is thickened, 45 minutes to 1 hour.
- Season with salt and black pepper.
- Meanwhile, prepare a medium-hot fire in a grill.
- Season the chicken with salt and black pepper.
- Arrange the chicken on the grill and cook, turning frequently with tongs to prevent scorching, until lightly golden, 15 to 20 minutes.
- Begin basting the chicken with the sauce and continue cooking, turning often and basting with more sauce, until the chicken is crisp, tender and glazed with sauce, 10 to 15 minutes more.
- Serve immediately and pass the extra sauce alongside.
Nutrition Facts : Calories 1300.3, Fat 74.7, SaturatedFat 18.3, Cholesterol 297.7, Sodium 910.6, Carbohydrate 80.1, Fiber 3.3, Sugar 56.9, Protein 76.9
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