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.

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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

Fuel: We recommend Kingsford® Charcoal with Applewood for its sweet and fruity wood flavor.

Method: Two-Zone Method

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.

  • 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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