Easy grilled smothered bbq chicken foil packs are the epitome of laidback summertime eats! Chicken topped with mushrooms, onions, melty provolone cheese, all smothered in zesty bbq sauce…you will make these again and again!
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)
Kansas City BBQ Sauce
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
Whisk together all sauce ingredients in a medium sauce pan. Bring to a boil, then reduce to simmer and cook for 10-15 minutes. Remove from heat and allow to cool to room temperature. Reserve 1/2 cup of sauce and poor remaining sauce in a large resealable bag. Add chicken breasts to bag. Seal and refrigerate for 30 minutes.
Preheat grill to medium heat and arrange four 12/12 pieces of Reynolds Wrap® Non-Stick Foil on the grill. Use tongs to transfer one chicken breasts 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 10-12 minutes or until chicken is tender and juices run clear or meat thermometer reads 170F.
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) 2-3 minutes longer or until cheese is melted. Garnish with fresh parsley or cilantro and serve.