Smothered BBQ Chicken from Kansas City, Grilled to Perfection

Ingredients 0/21

Step 1

Stir all the sauce ingredients together in a medium saucepan. Bring it to a boil, then lower the heat and let it simmer for about 10 to 15 minutes. Once it’s done, take it off the heat and let the sauce cool down to room temperature, which should take around 15 minutes.

Step 2

Set aside half a cup of the sauce for later. Pour the rest into a large sealable bag, add the chicken breasts, seal it up, and pop it in the fridge to marinate for about 30 minutes.

Step 3

While the chicken is marinating, heat your grill to medium. Tear off four 12x12-inch squares of non-stick foil and lay them on the grill. Use tongs to place one chicken breast on each piece of foil, then discard the marinade from the bag.

Step 4

Brush each chicken breast with some of the reserved sauce, then pile on the mushrooms and onions. Fold the foil up around the chicken and veggies to create little packets. Let them cook over medium heat for 10 to 12 minutes, or until the chicken is cooked through and no longer pink inside (around 170°F if you’re using a meat thermometer).

Step 5

Carefully open the foil packets and place two slices of provolone cheese on top of each chicken breast, right over the mushrooms and onions. Close the foil loosely or leave it open, and let the cheese melt for 2 to 3 minutes.

Step 6

Finally, sprinkle some fresh cilantro or parsley on top before serving to add a bright, fresh touch. Enjoy!