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.

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

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.

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