Tiffany of Crème De La Crumb serves succulent grilled chicken breast slathered in Kansas City-style BBQ sauce, topped with mushrooms, onions, and melted provolone cheese.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 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)
- ⅓ cup sliced white mushrooms
- ½ medium onion, thinly sliced
- 8 slices provolone cheese
- ¼ teaspoon Fresh cilantro or parsley
- Reynolds Wrap® Non-Stick Foil
- 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
Instructions
- 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 12×12-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.
- Lock in delicious flavor by grilling chicken and veggies together in a Reynolds Wrap(R) Non-Stick Foil packet.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 605 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 2 g |
| Protein | 41 g |
| Saturated Fat | 11 g |
| Sodium | 1884 mg |
| Sugars | 58 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This is one of my favorite recipes on here by far! I do not like BBQ sauce or anything remotely spicy. This dish changed my mind-I LOVE this BBQ sauce and it is BOTH spicy AND sweet. Absolutely AMAZING & out of this world. I make this BBQ sauce and use it in so many other dishes now too. This recipe is such a hit in our home, we have made this exactly as the recipe says over 5+ times now.
Great flavor.
It’s really hard to go wrong with bbq, mushrooms, and melty cheese. This one didn’t disappoint. I made as written except we don’t have a grill so I just cooked the onions and mushrooms together until tender. Marinated the chicken in a 1/2 cup of bbq sauce and cooked it on the stove top until done, then topped with more bbq, onions, mushrooms, and cheese, put the lid on and let it all melt together.
The sauce turns to liquid and when its done there is none left on the chicken. End result is a bland, and as usual, dry chicken breast. Mushrooms, cheese, and onions were good though!
Made as written, family loved it! Nice to have a different type of chicken that is grilled!
We loved this recipe! I did not use the liquid smoke in the sauce because we do not like the taste, but, made the rest of the sauce as the recipe stated. It was spicy and had a great tang! I also sauteed the mushrooms and onions in a pan before added to the chicken because I don’t like the taste of steamed onions and mushrooms and was afraid that was how they would cook in the foil. The chicken cooked perfectly moist and juicy in the foil packet. We took the suggestion of sprinkling some cilantro on top of the chicken and I am glad we did! The cilantro gave it a fresh taste and worked perfect with the flavors in the bbq sauce.