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 Whole Chicken

Get the savory, smoky barbecue flavor on the entire chicken that can only come from a charcoal grill.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 4 people


  • 1 roasting chicken (4–5 lb), preferably Amish or organic
  • olive oil
  • dry rub to taste

1 Food Prep

First, remove the neck and gizzards on your chicken, then trim any excess fat. Pat dry with a paper towel. Now your chicken is ready for seasoning.

Next, brush the outside of your chicken with oil, then season with your favorite dry rub.

If time allows, cover your chicken and refrigerate for 1–2 hours to allow the rub to penetrate the meat.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets. For an extra smoky flavor, add about 2 cups of Kingsford® BBQ Smoking Chunks. Soak your wood chunks in water for at least 30 minutes before spreading them onto the coals.

Method: Two-Zone Fire: Parallel Configuration

Temp: 450°F (High 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 your chicken in the center of the grate (right over the water pan, with coals on either side), breast side up. Close the lid and let the chicken cook for 60 minutes without removing the lid.

  • After 60 minutes, remove the lid every 10–15 minutes to check for doneness using an instant-read meat thermometer. Insert the tip into the thickest part of the thigh without touching the bone. When the internal temperature reaches 165°F, remove your chicken from the grill using tongs. An average 4 lb. chicken will take about 90 minutes to grill-roast.

    Remember: never use a barbecue fork to remove a whole chicken from the grill.

    Always use tongs to avoid piercing the meat and letting the juices drip into the fire.

  • Let your chicken rest for 15 minutes under a loose sheet of foil, then carve and serve. If you need to grill-roast more than one chicken at a time, use a vertical chicken roaster to maximize space.

For safe meat preparation, reference the USDA website.

5 Reviews
Rated 5 out of 5 by from Lip smacking chicken!! I used this method today with a sweet & smokey rub and it was amazing- juicy, tender and full of flavor
Date published: 2023-08-13
Rated 4 out of 5 by from Love the recipes and teaching. I just signed up and I amazed at all the Yummy looking Meat and vegetables. And the commitment to teach us how to prepare all this wonderful food. Thank you.
Date published: 2023-08-08
Rated 5 out of 5 by from Whole Chicken on the grill Everyone loved this recipe!! It was juicy, so full of flavor and fell off the bone!!
Date published: 2023-07-11
Rated 5 out of 5 by from So easy! I'm a stay at home mom so quick and easy is great. Thus one isn't exactly quick but it is easy because I can just set a timer and then go about my day while it cooks and then when its ready everyone can sit down and go to town lol.
Date published: 2023-07-04
Rated 5 out of 5 by from Simply Delicious Easy recipe, and who doesn't love a good flavorful grilled chicken? The chicken stayed moist and the skin stayed crisp. Not a lot of fuss.
Date published: 2023-06-25
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