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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Grilled Thai Chicken Satay Skewers with Peanut Sauce

This Asian-inspired grilled chicken on a skewer is easy to eat as an appetizer and works well as a main dish along with your favorite salad.

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Cooking for 6 people


  • 2 lb boneless, skinless chicken breasts, halved and cut into thin strips


  • 2 cups coconut milk
  • 1 tbsp. fresh lime juice
  • 1 tbsp. red curry paste
  • 1 tbsp. fish sauce
  • ½ tbsp. chopped cilantro
  • 2 tsp. chopped ginger
  • 2 cloves garlic, minced
  • ½ tsp. kosher salt

Peanut Dipping Sauce

  • 1 tsp. creamy peanut butter
  • ½ tbsp. lime juice
  • 2 tbsp. soy sauce
  • 1 tbsp. hoisin sauce
  • 1 tbsp. water
  • 1 tbsp. honey
  • ¼ cup grated ginger

1 Food Prep

In a large bowl, combine the ingredients for the marinade, and stir well.  Place the chicken strips into a large, resealable plastic bag and add the marinade. Remove as much air as possible from the bag while sealing. Refrigerate for 4–6 hours. 

In a small bowl, combine all the ingredients for the peanut dipping sauce. Mix well and add more water if it appears too thick. Refrigerate until ready to use and bring to room temperature before serving. 

Just before grilling, remove the chicken strips from the marinade and pat dry. Thread the chicken onto skewers. Metal or bamboo skewers can be used for your chicken strips, but if you’re using bamboo skewers, be sure to soak them in water for 1 hour prior to grilling.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquet

Method: Direct-Heat Grilling

Temp: 400°F (Medium 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. 

  • Grill the chicken strips for about 3–4 minutes on each side, until they reach an internal temperature of 165°F on a digital meat thermometer. 

  • Serve immediately with peanut sauce. 

Recipe created by Clint Cantwell on behalf of Kingsford® Charcoal. 

For safe meat preparation, reference the USDA website.

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