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 Wedge Salad with Buffalo Chicken

Perfect for a summertime dinner, this grilled wedge salad fills you up with delicious, charred flavor and chicken with a kick.

Cooking for 4 people


  • 1 lb. boneless, skinless chicken thighs
  • salt, pepper to taste (for the chicken)
  • 1 cup your favorite hot sauce
  • 0.5 stick butter
  • 2 heads iceberg lettuce, cut in half
  • 1 pint cherry tomatoes
  • 5 slices bacon, precooked and chopped into small pieces
  • 8 oz. blue cheese, crumbled
  • skewers or a grill basket

Blue Cheese Dressing:

  • 8 oz. low fat sour cream
  • 2 tbsp. mayonnaise
  • 0.125 tsp. garlic salt
  • fresh ground pepper to taste

1 Food Prep

  • First combine the blue cheese dressing ingredients and store in the refrigerator until ready to serve.

  • Then, cut the iceberg lettuce heads in half, and thread the cherry tomatoes onto a metal or bamboo skewer, or place them in a grill basket.
  • Next, for the buffalo sauce, place the hot sauce and butter in a sauce pot.
  • Finally, sprinkle the chicken thighs with salt and pepper.

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 oil the grate thoroughly.
  • Place the sauce pot with the buffalo sauce ingredients on the cooler side of the grill, and let it simmer.
  • Place the chicken thighs directly over the coals until the internal temperature reaches 165°F on a digital meat thermometer, about 5 to 7 minutes on each side.
  • Add the lettuce wedges and tomatoes to the grill, and let them grill until char marks have formed.
  • Remove everything from the grill.
  • Chop the chicken up, and place it in a bowl and coat it with the buffalo sauce.
  • Plate a grilled iceberg wedge and layer it with the grilled tomatoes, bacon and a large dollop of blue cheese dressing.
  • Add the buffalo chicken to the salad and serve.
Recipe created by Robyn Lindars — Recipe Developer, Grilling Expert, Editor in Chief of Grill Girl Magazine and — on behalf of Kingsford® Charcoal and Masterbuilt.

For safe meat preparation, reference the USDA website.

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