Grilled Kansas City Smothered BBQ Chicken

Prepare the Kansas City BBQ Sauce: In a medium saucepan, whisk together all sauce ingredients. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10-15 minutes, or until the sauce has thickened slightly. Remove from heat and let cool to room temperature (approximately 15 minutes).

Marinate the Chicken: Measure out 1/2 cup of the cooled BBQ sauce and set aside for basting. Pour the remaining sauce into a large, sealable bag. Add the chicken breasts to the bag, ensuring they are fully coated in the marinade. Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours, for optimal flavor infusion.

Prepare the Grill: Preheat your grill to medium heat (about 350-400°F or 175-200°C). Arrange four 12x12-inch sheets of Reynolds Wrap® Non-Stick Foil on a clean work surface.

Grill the Chicken: Using tongs, carefully transfer one marinated chicken breast onto each foil square. Discard the remaining marinade.

Add Toppings and Enclose: Brush each chicken breast generously with some of the reserved 1/2 cup of BBQ sauce. Top with sliced mushrooms and onions. Fold the foil around each chicken breast to create sealed packets, ensuring there is enough room for steam to circulate.

Cook in Foil Packets: Place the foil packets directly on the preheated grill. Cook for 10-12 minutes, or until the chicken is cooked through, tender, and the juices run clear when pierced with a fork. A meat thermometer inserted into the center should read 165°F (74°C).

Melt the Cheese: Carefully open the foil packets, being mindful of escaping steam. Place two slices of provolone cheese over each chicken breast, ensuring the cheese covers the mushrooms and onions.

Final Grill: Continue grilling uncovered for an additional 2-3 minutes, or until the provolone cheese is melted, bubbly, and slightly golden brown.

Garnish and Serve: Remove the grilled chicken from the grill. Garnish with freshly chopped cilantro or parsley. Serve immediately and enjoy!