An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Learn

How to Grill Chicken Breast

Served as an appetizer, gameday treat or even the main course, chicken wings are always a welcome treat. And when prepared over charcoal, this American favorite takes on a new level of flavor. We’ll show you how — let’s get started!

What You’ll Need

Before starting, make sure you have everything on this list. We recommend Kingsford® Original Charcoal Briquets. And don’t skip the digital meat thermometer — it’s the best way to get your chicken wings done right.

Fuel and Tools
Ingredients
  • Boneless, Skinless Chicken Breasts
  • Water
  • Kosher Salt
  • Pepper
  • Sugar-Based Glaze or Sauce, or Marinade (Optional )
  • Herbs (Optional)
  • Cooking Oil

How to Prep

  • Boneless, skinless chicken breasts dry out easily, so we highly recommend brining or marinating before cooking.
  • For the brine, combine ¼ cup of salt with 4 cups of water in a large, resealable plastic bag. Or use your favorite homemade or store-bought marinade.
  • Pour the liquid over the chicken breasts, seal the bag, and refrigerate for 30 minutes to an hour.
  • After the chicken breasts are finished brining or marinating, discard the used brine or marinade.
  • If you choose not to brine or marinate, simply season the chicken breasts to your liking.

How to Prep

How to Build Your Fire

  • Give your top grill grate a good brushing and set it aside. Pour Kingsford® Original Charcoal Briquets into a chimney — or pour them in a mound and light. Wait for coals to light fully.
  • Once the charcoal turns gray with ash, arrange coals in a Two-Zone Method: coals on one side of the grill and a void on the other.
  • Coals should be at Medium Heat — around 350 to 450°F. How to control the heat when grilling with charcoal.
  • Add the grate and let it heat up.
  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with tongs and oil the grate thoroughly. This will prevent the skinless chicken breasts from sticking to the grate.

How to Build Your Fire

Grilling Time & Temp

  • Place the chicken breasts on the hottest part of the grate, directly above the coals and sear for 3 to 4 minutes per side, flipping only once, until golden brown.
  • When the chicken breasts are browned, move them to the cooler side of the grate.
  • Bring the temperature up to 350°F and replace the lid. How to control the heat when grilling with charcoal.
  • After about 9 minutes on the grill, insert the digital meat thermometer into the thickest part of the chicken to check the internal temperature. Grill until the chicken breasts reach an internal temp of 165°F.

Grilling Time & Temp

The Finish

  • Place the chicken breasts on a cutting board or platter, loosely cover with aluminum foil and rest for 5 minutes before serving. Don’t skip this step! It makes a world of difference in tenderness and tasty juices.
  • Now, it’s time to serve and enjoy!

The Finish