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 Cut chicken into 1-inch cubes. Combine olive oil, red wine vinegar, lemon juice, garlic, oregano and thyme in a large resealable bag. Add chicken to the bag and seal while removing as much air from the bag as possible. Shake the bag to combine all ingredients and refrigerate for 1–2 hours.
2 Prepare grill for two-zone cooking, placing pre-heated Kingsford® charcoal briquets on one side of the grill’s charcoal grate to create a hot and cool zone. Replace the main cooking grate and adjust the bottom vents to bring the temperature to 400°F.
3 Remove chicken from the marinade, pat dry, then season with kosher salt and black pepper. Thread chicken onto the skewers then place on the grill. Cook for 2–3 minutes per side until lightly charred. Move the kabobs to the cool side of the grill and allow them to continue cooking until the chicken reaches and internal temperature of 165°F. Serve immediately with tzatziki sauce and pita or flatbread.
4 Tzatziki Sauce: Combine all ingredients in a small mixing bowl and blend well. Refrigerate until ready to serve.
Cooking for 12 people


  • boneless, skinless chicken breasts
    2 lb.
  • olive oil
    0.25 cup
  • red wine vinegar
    3 tbsp.
  • lemon juice
    2 tbsp.
  • garlic (minced)
    2 cloves
  • dried oregano
    1 tsp.
  • dried thyme
    0.5 tsp.
  • Tzatziki Sauce (recipe follows)
  • pita or flatbread

Additional Tools

  • wooden skewers (soaked for at least 1 hour)

Tzatziki Sauce

  • plain yogurt
    2 cup
  • cucumber (seeded and diced)
  • garlic (minced)
    1 clove
  • chopped mint
    1 tsp.
  • lemon juice
    1 tsp.
  • kosher salt and ground black pepper (to taste)

Credit: Clint Cantwell

For safe meat preparation, reference the USDA website.

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