Kansas City Style Smoked Chicken Recipe 455

GRILLED KANSAS CITY BBQ CHICKEN

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-STYLE SMOKED CHICKEN RECIPE - (4.5/5)

Steps:

• To prepare the dry rub, combine the ingredients in a medium-size bowl. Pour 1/4 cup into a smaller bowl and pour the remaining mixture into an air-tight container. (You'll only need 1/4 cup for this recipe.) To prepare the barbecue sauce, combine all the ingredients in a medium-size bowl. Whisk until well combined. Divide in half and set aside. Preheat a smoker to 250°F. Take the reserved rub and coat the entire surface of the chicken. Truss the chicken with string. Place the chicken in the smoker and smoke for 3-1/2 hours. Brush the chicken with half of the barbecue sauce and continue to smoke for another half an hour, or until the breast of the chicken reaches 165°F. Remove the chicken from the smoker, place a foil tent on top, and let the chicken rest for 5 minutes. Remove the trussing. Serve with the reserved sauce.

GRILLED KANSAS CITY SMOTHERED BBQ CHICKEN

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.

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.

CITY CHICKEN

Steps:

• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Thread the pork cubes onto eight 6-inch skewers, dividing evenly. Set aside.
• In a bowl, whisk together the flour and 1 teaspoon paprika. Season with salt and pepper, then set aside. In another bowl, whisk together the breadcrumbs and 1 teaspoon paprika. Season with salt and pepper and set aside. In another bowl, whisk together the eggs and remaining 1/2 teaspoon paprika. Season with salt and pepper, then set aside.
• Dredge the skewers in the flour, then egg, then breadcrumb mixture, shaking off any excess in between. Place a large cast-iron pan on the direct-heat side of the grill. Add enough olive oil to come 1 to 1 1/2 inches up the side of the pan. Once the oil is hot, add the pork skewers in batches. Do not overcrowd the pan! Cook, allowing to deeply brown on all sides, 2 to 3 minutes per side. Once all the skewers are browned, return them all to the pan, then move the pan to the indirect-heat side of the grill and finish cooking until the internal temperature reaches 150 degrees F, 15 to 20 minutes more. Serve!

STOVETOP SMOKED CHICKEN RECIPE BY TASTY

Steps:

• Soak the applewood chips in cold water for at least 30 minutes. Drain before using.
• In a small bowl, whisk together the salt, pepper, garlic powder, smoked paprika, red pepper flakes, oregano, ground mustard, and brown sugar.
• Add the chicken drumsticks to a large bowl and pat dry with a paper towel. Season the chicken with the dry rub and toss to coat evenly. Set aside while you build the stovetop smoker.
• Line a Dutch oven or large, heavy-bottomed pot with a lid with 2-3 sheets of heavy-duty aluminum foil. Spread the drained applewood chips in an even layer in the bottom of the pot and place the steamer basket on top.
• Place the pot over high heat. Once the wood chips start to lightly smoke, add the chicken drumsticks to the steamer basket, place another sheet of foil on top, and cover with the lid. Smoke the chicken over high heat for 8-10 minutes, then reduce the heat to medium-low and continue cooking for another 20 minutes. Turn off the heat and allow the chicken to sit in the smoker, covered, for an additional 10 minutes. The internal temperature of the chicken should register between 165-170°F (74-78°C).
• Arrange a rack in the upper third of the oven. Turn the broiler on high. Remove the chicken from the smoker, place on a rimmed baking sheet, and broil for 5-7 minutes, until the chicken has crisped and charred in spots. Serve immediately.
• Enjoy!

KC'S SMOKED BRISKET

Steps:

• Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the refrigerate, 8 hours to overnight.
• Remove brisket from the refrigerator and bring to room temperature.
• Preheat a smoker to 220 degrees F (104 degrees F) according to manufacturer's instructions.
• Place beef brisket in the smoker and smoke until easily pierced with a knife and an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C), 6 1/4 to 7 1/2 hours.
• Wrap brisket with aluminum foil and let rest for 30 minutes before slicing.

KANSAS CITY-STYLE RIBS

Steps:

• In a small bowl, mix brown sugar and seasonings; sprinkle over ribs. Refrigerate, covered, at least 1 hour., For sauce, in a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 5-6 minutes. Stir in remaining ingredients; bring to a boil, stirring occasionally. Remove from heat., Wrap ribs in a large piece of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat until ribs are tender, 1-1/4 to 1-3/4 hours., Carefully remove ribs from foil. Place ribs over direct medium heat; baste with some of the sauce. Grill, covered, until browned, 8-10 minutes, turning and basting occasionally with remaining sauce.