Kansas City Bbqd Chicken Recipes

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GRILLED KANSAS CITY BBQ CHICKEN



Grilled Kansas City BBQ Chicken image

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

4 to 6 boneless skinless chicken breasts
6 Tbsp packed brown sugar
3 Tbsp paprika
2 tsp garlic powder
2 tsp chili powder
2 tsp onion powder
1½ tsp salt
2 tsp black pepper
⅓ cup BBQ sauce

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 DRY RUB



Kansas City Dry Rub image

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

2 tablespoons brown sugar
2 tablespoons ground paprika
1 tablespoon white sugar
1 tablespoon garlic salt
1 tablespoon celery salt
1 tablespoon chili powder
2 teaspoons fresh ground black pepper
1 teaspoon ground cayenne pepper
1/2 teaspoon dry mustard

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



Grilled Kansas City Smothered BBQ Chicken image

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

4 skinless, boneless chicken breasts, pounded to 1/2-inch thickness
2 cups Kansas City BBQ Sauce, divided (see below for recipe)
⅓ cup sliced white mushrooms
½ medium onion, thinly sliced
8 slices provolone cheese
¼ teaspoon Fresh cilantro or parsley
Reynolds Wrap® Non-Stick Foil
1 cup ketchup
½ cup brown sugar
¼ cup yellow mustard
¼ cup apple cider vinegar
¼ cup Worcestershire sauce
2 tablespoons honey
2 tablespoons dark molasses
2 teaspoons chili powder
2 teaspoons garlic powder
1 teaspoon liquid smoke
1 teaspoon onion powder
1 teaspoon crushed red pepper flakes
½ teaspoon salt
½ teaspoon black pepper

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 STYLE BARBECUE SAUCE RECIPE



Kansas City Style Barbecue Sauce Recipe image

Try this authentic Kansas City-style BBQ sauce recipe and you'll never use the bottled stuff again.

Provided by Kris Coppieters

Categories     Sauces and Condiments

Number Of Ingredients 16

2 tablespoons American chili powder
1 teaspoon ground black pepper
2 teaspoons Morton Kosher Salt
2 cups ketchup
1/2 cup yellow ballpark-style mustard
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup lemon juice
1/4 cup steak sauce
1/4 cup dark molasses
1/4 to 3/4 cup honey ((see note below))
1 teaspoon hot sauce
1 cup dark brown sugar
3 tablespoons vegetable oil
1 medium onion
4 medium cloves garlic

Steps:

  • Prep. In a small bowl, mix the American chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don't have to mix thoroughly.
  • Finely chop the onion and crush or mince the garlic cloves.
  • Cook. Over medium heat, warm the oil in a large saucepan. Add the onions and sauté until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.
  • Taste and adjust. Add more of anything that you want a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it on meat. I recommend you run with my recipe the first time and then you can make it your own. Strain it if you don't want the chunks of onion and garlic. I like leaving them in, they give the sauce a home-made texture.
  • Serve. You can use this sauce immediately as you would any other BBQ sauce, but I think it's better when aged overnight. You can store it into clean bottles in the refrigerator for a month or two.

KANSAS CITY BBQ CHICKEN DIP



Kansas City BBQ Chicken Dip image

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

½ cup ketchup
½ cup molasses
½ cup water
1 (1.25 ounce) package McCormick® Slow Cookers Sweet & Smoky Pulled Chicken Seasoning Mix
1 pound boneless, skinless chicken thighs
1 (8 ounce) container whipped cream cheese
1 cup shredded Cheddar cheese
2 tablespoons finely chopped red onion

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



Kansas City Barbecued Chicken image

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

1 tablespoon vegetable oil
1 medium onion, minced
2 garlic cloves, minced
1 1/2 cups tomato sauce
1/2 cup plus 2 tablespoons cider vinegar
1/4 cup plus 2 packed tablespoons light brown sugar
1/4 cup tomato paste
3 tablespoons Worcestershire sauce
3 tablespoons corn syrup
2 tablespoons chili powder
2 tablespoons yellow mustard
1 tablespoon celery salt
1 tablespoon fresh black pepper
8 medium boneless skinless chicken breasts, pounded to 1/2 inch thickness
coarse salt, to taste (kosher or sea salt)
vegetable cooking spray

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.

HOMEMADE BBQ SAUCE



Homemade BBQ Sauce image

Homemade BBQ Sauce is an easy recipe for a smoky sweet barbecue sauce with no ketchup or liquid smoke. The best sauce for grilling, slow cooker and more!

Provided by Sabrina Snyder

Categories     Sauce

Time 20m

Number Of Ingredients 11

1 tablespoon vegetable oil
1/2 yellow onion (, diced)
2 cloves garlic (, minced)
15 ounces tomato sauce
1/2 cup apple cider vinegar
3/4 cup brown sugar
1/4 cup tomato paste
3 tablespoons Worcestershire
1 tablespoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper

Steps:

  • Add the oil and onions to a large pot on medium heat and cook for 5-6 minutes until the onions are softened, stirring occasionally.
  • Add the garlic, tomato sauce, apple cider vinegar, brown sugar, tomato paste, Worcestershire sauce, paprika, salt and pepper and stir well.
  • Bring to a boil then lower the heat to a simmer then cook for 10-15 minutes until the sauce has thickened.
  • Use warm or refrigerate until needed.

Nutrition Facts : Calories 85 kcal, Carbohydrate 18 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 372 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

KANSAS CITY BBQ CHICKEN DIP RECIPE



Kansas City BBQ Chicken Dip Recipe image

For a low effort yet full-flavored chicken dip, follow the slow-cooked approach of this recipe. The dip is flavored with ketchup, molasses, & cream cheese.

Provided by Jesus Jacobs

Categories     Dip, Sauce & Condiment

Time 2h10m

Yield 4

Number Of Ingredients 8

½ cup ketchup
½ cup molasses
½ cup water
1¼ oz (1 package), McCormick® slow cookers sweet & smoky pulled chicken seasoning mix
1 lb boneless skinless chicken thighs
8 oz whipped cream cheese
1 cup shredded Cheddar Cheese
2 tbsp finely chopped red onion

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 : Carbohydrate 761.46g, Cholesterol 3,521.70mg, Fat 850.61g, Fiber 24.51g, Protein 527.72g, SaturatedFat 383.56g, ServingSize 4.00 Cup, Sodium 40,761.13mg, Sugar 0.00, UnsaturatedFat 264.47g

GRILLED KANSAS CITY SMOTHERED BBQ CHICKEN



Grilled Kansas City Smothered BBQ Chicken image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 21

4 boneless skinless chicken breasts pounded to 1/2-inch thickness
2 cups Kansas City BBQ sauce, divided (see below for recipe)
1/3 cup white mushrooms, sliced
1/2 medium onion, thinly sliced
8 slices provolone cheese
Fresh cilantro or parsley (optional)
Reynolds Wrap® Non-Stick Foil
1 cup ketchup
1/2 cup brown sugar
1/4 cup yellow mustard
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
2 tablespoons honey
2 tablespoons dark molasses
2 teaspoons chili powder
2 teaspoons garlic powder
1 teaspoon liquid smoke
1 teaspoon onion powder
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper

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 BBQ'D CHICKEN



Kansas City BBQ'd Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Number Of Ingredients 22

3 1/2 pounds mixed chicken parts (breasts halved)
Kosher salt and freshly ground black pepper
2 cups Kansas City-Style BBQ Sauce, recipe follows
2 tablespoons neutral-tasting oil, such as grapeseed or vegetable
6 cloves garlic, smashed
2 tablespoons tomato paste
1 slightly heaping tablespoon chili powder
1 tablespoon paprika
1 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice
Pinch ground cloves
2 cups ketchup
2 cups water
1/2 cup cider vinegar
1/4 cup dark molasses
1/4 cup firmly packed dark brown sugar
1 tablespoon kosher salt
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons English-style dried mustard
1 teaspoon freshly ground black pepper
1 bay leaf

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.

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