Ingredients
- Four chicken breasts without skin or bones, flattened to half-inch thickness
- Two cups of Kansas City BBQ Sauce, split (recipe below)
- One-third cup of sliced white mushrooms
- Half of a medium onion, thinly sliced
- Eight slices of provolone cheese
- A quarter teaspoon of fresh cilantro or parsley
- Reynolds Wrap® Non-Stick Foil
- Kansas City BBQ Sauce Recipe:
- One cup of ketchup
- Half a cup of brown sugar
- A quarter cup of yellow mustard
- A quarter cup of apple cider vinegar
- A quarter cup of Worcestershire sauce
- Two tablespoons of honey
- Two tablespoons of dark molasses
- Two teaspoons of chili powder
- Two teaspoons of garlic powder
- One teaspoon of liquid smoke
- One teaspoon of onion powder
- One teaspoon of crushed red pepper flakes
- Half a teaspoon of salt
- Half a teaspoon of black pepper
Step 1
Combine all the sauce ingredients in a medium saucepan and whisk until fully blended. Heat the mixture until it reaches a boil, then lower the heat to a gentle simmer. Let it simmer for around 10 to 15 minutes. Once done, take it off the heat and let it cool down to room temperature, approximately 15 minutes.
Step 2
Take out about 1/2 cup of the sauce and keep it aside. Place the rest of the sauce in a spacious sealable bag. Put the chicken breasts in the bag, seal it, and then refrigerate for about 30 minutes.
Step 3
Get the grill ready at medium heat and lay out four 12x12-inch pieces of Reynolds Wrap® Non-Stick Foil on it. Using tongs, move one chicken breast onto each foil square. Dispose of any excess marinade.
Step 4
Brush each chicken breast with some of the reserved 1/2 cup BBQ sauce. Add a layer of mushrooms and onions on top. Wrap the foil around each chicken breast, ensuring the chicken and veggies are enclosed. Let them cook over medium heat for 10 to 12 minutes or until the chicken is cooked through and the juices run clear, or the meat thermometer reads 170 degrees F when inserted into the center.
Step 5
Unwrap the foil packets and place two slices of provolone cheese over each chicken breast, making sure the cheese covers the mushrooms and onions. Cook uncovered for an additional 2 to 3 minutes or until the cheese melts. Sprinkle with fresh cilantro or parsley for a finishing touch before serving.
Extra Tips & Suggestions
- 1. Keep your marinade ingredients in a tightly sealed jar to maintain their freshness and flavors.
- 2. Store your chicken in a resealable plastic bag with the marinade, ensuring that each piece is evenly coated for maximum flavor infusion.
