GRILLED KANSAS CITY BBQ CHICKEN
Grilled Kansas City BBQ Chicken - THE BEST BBQ Chicken! Season chicken breasts with an easy dry rub and refrigerate until ready to cook. Brush with your favorite BBQ sauce before removing from grill! Chicken, brown sugar, paprika, garlic powder, onion powder, chili powder, salt and pepper. We make this chicken at least once a month. We LOVE this easy grilling recipe.
Provided by Plain Chicken
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Mix together brown sugar, paprika, garlic powder, chili powder, onion powder, salt and pepper.
- Place chicken in a ziplock bag. Add brown sugar mixture. Seal bag and shake to coat chicken breasts. Refrigerate 2 hours to overnight.
- Remove chicken from bag and grill until it reaches an internal temperature of 165ºF. Brush chicken with BBQ sauce on each side before removing from grill.
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 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.
KANSAS CITY BBQ CHICKEN DIP
Dilemma: You want a delicious game day dip but don't want to do a ton of work. Solution: Let the slow cooker do the heavy lifting! Mix ketchup, molasses and McCormick® Slow Cookers Sweet & Smoky Pulled Chicken Seasoning Mix together in the slow cooker. Add a pound of chicken thighs. Set it and forget it. Two hours later, you'll be enjoying this Kansas City BBQ Chicken on potato chips or crackers.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 2h10m
Yield 34
Number Of Ingredients 8
Steps:
- Mix ketchup, molasses, water and seasoning mix in 4-quart slow cooker. Add chicken to slow cooker; stir to coat.
- Cook 2 hours on High or until chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from slow cooker.
- Shred chicken using 2 forks. Return chicken to slow cooker. Stir in cream cheese and shredded cheese. Sprinkle with onion before serving.
Nutrition Facts : Calories 70.7 calories, Carbohydrate 5.6 g, Cholesterol 17.8 mg, Fat 3.9 g, Protein 3.4 g, SaturatedFat 2 g, Sodium 154 mg, Sugar 3.8 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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