KANSAS CITY BBQ'D CHICKEN
Steps:
- 1. Preheat a grill with high, medium high, and medium zones. Lightly oil grates.
- 2. Season chicken with salt and black pepper, to taste and place it skin-side down on grate on high heat. Cook until skin is crisp, turning once, about 5 minutes. Dip each piece of chicken in sauce, shake off excess, and return to grill-dark meat pieces over medium high and white meat over medium heat. Cook, covered, basting once more, until glazed and an instant-read thermometer inserted in thickest part of each piece of chicken registers 170degreesF, about 25 to 30 minutes.
- 1. Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper flakes, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf.
- 2. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.
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 BBQ SAUCE
Provided by Food Network Kitchen
Time 50m
Yield Makes about 1 quart
Number Of Ingredients 19
Steps:
- Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.
KANSAS CITY DRY RUB
Make and share this Kansas City Dry Rub recipe from Food.com.
Provided by Sgt. Pepper
Categories < 15 Mins
Time 10m
Yield 2/3 cup
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a bowl and mix well.
- Store any unused rub in a sealed container in the freezer.
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.
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- Preheat your smoker to 250 degrees F. I like using a mild fruitwood like apple, but hickory or cherry also work well.
- Remove any giblets or neck from inside the cavity of the chicken. Set the chicken breast side down on a large cutting board. Starting on one side of the tail, use sharp kitchen shears to cut alongisde the spine all the way up to the neck cavity. Repeat on the other side of the spine until it is completely removed. Flip the chicken over and use the shears the cut up in between the chicken breasts to split the breast bone and cut the chicken completely in half. Dry all sides of the chicken with paper towels and make sure there aren't any dangling pieces of skin or bone.
- Drizzle the olive oil on the chicken halves and rub across the entire chicken. Sprinkle liberally with the sweet rub, but don't try to rub it in. Make sure the chicken is evenly coated on all sides with the seasoning.
- Place your chicken onto the grill grates skin side up. Close your smoker door and cook for 35-45 minutes per pound. Start checking your internal temperature at the hour mark.
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