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

Brined and Rubbed Chicken Breasts

Classic grilled chicken breasts are a tasty favorite that work for any night of the week and with all of your favorite sides.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 6 people

Ingredients

  • 6 boneless, skinless chicken breasts (6 ounces)
  • 2 tbsp. olive oil
  • 1 tbsp. herbes de Provence or 3/4 teaspoon each dried basil, oregano, thyme, rosemary, divided
  • olive oil for brushing grill

Brine

  • 1 cup dry white wine such as Sauvignon Blanc
  • 1 tsp. whole black peppercorns
  • 2 bay leaves
  • 3 cup ice water
  • 2 tbsp. herbes de Provence or 1½ teaspoons each dried basil, oregano, thyme, rosemary, divided
  • 0.25 cup plain table salt*
  • 0.25 cup sugar*

1 Food Prep

  • Start by stirring your brine ingredients together in a nonreactive bowl until the salt and sugar dissolve. Add in your chicken and refrigerate for 4 hours, no longer.

2 Grill Prep

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 lightly oil the grate thoroughly.

  • Place your chicken on the hotter area of the grate and cover your grill.

  • Remove your chicken from the brine and pat it dry with paper towels. Then brush your chicken breasts with oil. Mix 1 tbsp. herbes de Provence and ground pepper and rub onto your chicken.

  • Cook your chicken until the undersides are seared with grill marks, about 3 minutes. Then, turn and sear the other sides for about 3 minutes more. 

  • When your chicken is seared, move it to the cooler side of the grate and cover your grill. Continue cooking your chicken until it reaches an internal temperature of 165ºF.

  • Let it rest for 5 minutes to allow the juices to move through your chicken, then serve.

Rick Rogers

For safe meat preparation, reference the USDA website.

Reviews
4.8
6 Reviews
Rated 5 out of 5 by from Very Good Chicken I was looking for recipies to make and I found this. At first I thought it wouldn't be good but it was. Recommend!
Date published: 2023-08-10
Rated 5 out of 5 by from Herbs explosions The herbs are so good mixed to put on chicken . These herbs are amazing and work with other meats also.
Date published: 2023-08-08
Rated 5 out of 5 by from Rave reviews from the family! Simple ingredients turn this boring chicken night into something special. My family loves it and can't wait to grill them again.
Date published: 2023-05-27
Rated 5 out of 5 by from Sounds easy I just read this recipe and it sounds simple enough for me to try
Date published: 2023-05-27
Rated 4 out of 5 by from great service i bought this a week ago and am so happy that i did
Date published: 2022-05-18
Rated 5 out of 5 by from Great ideas Great makes good heat..............................
Date published: 2022-03-19
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