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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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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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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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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Let's get grilling

1 Season the chicken pieces liberally with pollo seasoning and black pepper. Toss with the cumin and set aside.
2 Add the achiote, oranges, cilantro, serranos, garlic, bell peppers, onion, water, soy sauce and cider vinegar into a blender and blend until you have a unified, smooth texture.
3 In a large resealable bag or container, combine the chicken pieces with the marinade. Toss thoroughly to combine. Seal and refrigerate for at least 3 hours and up to 24 hours.
4 Build a fire for indirect grilling using Kingsford® Charcoal by situating the coals on only one side of the grill, leaving the other void. Once the charcoal is fully lit, add a couple small-to-medium chunks of wood. Allow to smoke for about 5 minutes.
5 Spray the grill grate with nonstick spray. Remove the marinated chicken from the resealable bag or container, draining off any excess marinade, and place on the indirect side of the grill, making sure that there is no chicken directly over the charcoal before covering the grill.
6 Grill at 300°F for about an hour, flipping halfway through, or until chicken reaches an internal temperature of 165°F.
7 Kevin Bludso Tip:
You’ve got to watch your fire. Always monitor your stuff. This is not Low & Slow, this is Fast & Furious.
Cooking for 4 people


  • chicken — thighs, wings and drumsticks
    16 pieces
  • pollo seasoning mix
    0.25 cup
  • ground black pepper
    0.25 cup
  • ground cumin
    2 tbsp.
  • achiote paste
    2.5 oz.
  • medium oranges, peeled
  • cilantro leaves, loosely packed
    1 cup
  • serrano chiles, whole, stems removed
  • garlic, finely chopped
    1 tbsp.
  • small red or orange bell pepper
  • small white onion, roughly chopped
  • water
    1 cup
  • soy sauce
    0.5 cup
  • cider vinegar
    0.25 cup
  • Kingsford® Hardwood Charcoal or Kingsford® Mesquite Charcoal
  • nonstick spray
  • Kingsford® Pecan Wood Chunks

Credit: Recipe created by Kevin Bludso of Bludso’s Bar & Que on behalf of Kingsford Charcoal

For safe meat preparation, reference the USDA website.

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