Kansas City BBQ Chicken
Tender grilled chicken glazed with a rich, molasses-and-tomato Kansas City barbecue sauce. Smoky, sweet, and caramelized to perfection in about 30 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- ¾ cup ketchup
- ¼ cup molasses
- 3 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 4 each (about 6 oz each) chicken breasts, boneless and skinless
- 1 to taste salt and black pepper
Instructions
- 1
Pour the ketchup, molasses, apple cider vinegar, Worcestershire sauce, brown sugar, and garlic powder into a medium saucepan.
- 2
Stir the mixture with a wooden spoon until the brown sugar dissolves completely, about 1 minute.
- 3
Place the saucepan on medium heat and bring the sauce to a gentle simmer—you'll see small bubbles breaking the surface steadily, about 3 minutes.
- 4
Reduce the heat to low and let the sauce simmer gently, stirring occasionally, until it thickens and deepens in color, about 8 minutes.
- 5
Remove the saucepan from the heat and set it aside on the counter while you prepare the chicken.
- 6
Pat each chicken breast dry with paper towels—this helps the surface brown better when it hits the hot grill.
- 7
Season both sides of each chicken breast evenly with salt and black pepper by pinching the seasonings between your fingers as you sprinkle.
- 8
Preheat the grill to medium-high heat (about 400°F if it has a thermometer) and wait until the grates are hot enough that a drop of water sizzles immediately, about 5 minutes.
- 9
Lightly oil the grill grates by rubbing an oil-soaked paper towel across them using long-handled tongs, so the chicken won't stick.
- 10
Place each chicken breast on the grill with space between them and close the lid—do not move them for 6 minutes so they develop a golden brown crust.
- 11
Flip each chicken breast once using tongs and cook uncovered for 4 more minutes until the second side is golden brown.
- 12
Brush the top of each chicken breast generously with the Kansas City sauce using a silicone basting brush, coating it evenly.
- 13
Close the grill lid and cook for 2 minutes until the sauce becomes glossy and sticky, then flip each breast and brush the other side with sauce.
- 14
Close the lid and cook for 2 more minutes until both sides are dark, caramelized, and sticky—the internal temperature should reach 165°F at the thickest part when tested with an instant-read thermometer.
- 15
Remove all chicken breasts to a clean cutting board and let them rest for 3 minutes before serving.
- 16
Transfer each chicken breast to a plate and drizzle any remaining sauce over the top in a thin stream from a spoon.
Tools you’ll need
- medium saucepan
- wooden spoon
- paper towels
- grill (gas or charcoal)
- long-handled tongs
- silicone basting brush
- instant-read thermometer
- cutting board
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