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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Recipes

Alabama White Sauce BBQ Chicken

Treat your tailgaters to Southern-style grilled chicken with a tangy white BBQ sauce that scores every time.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 4 people

Ingredients

  • 2 whole chickens, butterflied
  • 1 tbsp. kosher salt
  • ½ cup oil (such as vegetable or olive oil)
  • 2 tsp. cracked black pepper

Alabama White Sauce

  • 2 ½ cups mayonnaise
  • 1 ½ cups distilled white vinegar
  • 2 tsp. fresh lemon juice
  • 2 tbsp. coarsely ground black pepper
  • 2 tsp. sugar
  • 2 tsp. kosher salt

1 Food Prep

  • Begin by butterflying each chicken. You can also ask your butcher to do this.
  • Liberally season both sides of each of the chickens with salt.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets.

Method: Two-Zone Method

Temp: 300°F (Low Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
  • Place the butterflied chickens, skin side up, over indirect heat on the cooler side of the grate with the lid down. Cook until the skin on the chicken is golden brown (about 1 hour).
  • Once the skin has browned, baste both sides of the chicken with the oil, and flip the chicken skin side down. Sprinkle the cavity of each chicken evenly with black pepper.
  • Cook the chickens (for about an hour) with the lid down, until they reach an internal temperature of 180°F on a digital meat thermometer, when inserted into the thickest part of the thigh.
  • When the chickens are almost done, combine the ingredients for the Alabama White Sauce in a large bowl.
  • Once cooked through, remove each chicken from the grill and submerge it into the bowl of white sauce.
  • Remove the chicken from the white sauce, cut in half between the breasts, and then cut in quarters by cutting between each breast and thigh.
  • Serve with the remaining white sauce on the side and enjoy the delicious flavor!

Recipe created by Chris Lilly on behalf of Kingsford® Charcoal. 

For safe meat preparation, reference the USDA website.

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