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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Big Bob Gibson Bar-B-Q Chicken with Alabama White Sauce

Nothing says Southern cooking like Alabama white sauce on a smoky grilled chicken. This sweet and tangy mayonnaise-based sauce is an Alabama tradition for all to enjoy.

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Cooking for 4 people


  • 2 whole chickens, butterflied
  • 1 tbsp. salt
  • 0.5 cup oil (e.g., vegetable oil, olive oil)
  • 2 tsp. cracked black pepper

Alabama White Sauce

  • 2.5 cups mayonnaise
  • 1.5 cups distilled white vinegar
  • 2 tsp. fresh lemon juice
  • 2 tbsp. coarsely ground black pepper
  • 2 tsp. sugar
  • 2 tsp. salt

1 Food Prep

Start by removing the 2 chickens from the packaging. Check the cavities and remove any giblets.

Use kitchen shears, sturdy scissors or a chef’s knife to cut all along each side of the backbone, and remove the spine from each chicken.

Place each chicken cut-side down on a cutting board and press down firmly along the top of the breastbone to flatten it out. Pat your chicken dry.

Liberally season both sides of each chicken 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.

  • Put each spatchcocked chicken skin side up, over the cooler side of the grate, and cook until the skin on the chicken is golden brown, about 1 hour.

  • Once the skin has browned, flip the chickens to cook skin side down, basting both sides with the oil. 
  • Sprinkle the cavity of each chicken evenly with the cracked black pepper and cook the chicken until the internal temperature of the thickest part of the thigh reaches 180°F on a digital meat thermometer, about 1 hour.

  • As the chicken nears doneness, combine the ingredients for the Alabama White Sauce in a large bowl.
  • Once cooked through, remove each chicken from the grill and submerge them into the bowl of white sauce. 
  • Remove the chicken from the sauce, and cut in half between the breasts, and then quarter them by cutting between each breast and thigh.
  • Serve with the remaining white sauce on the side.

Credit: Recipe created by world champion pitmaster Chris Lilly of Big Bob Gibson Bar-B-Que on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

1 Reviews
Rated 5 out of 5 by from Used a turkey. Kingford is a quality product. Using it I know my meal will be perfect. Perfect recipe and perfect fire makes a perfect meal.
Date published: 2023-11-23
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