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 Mix the marinade ingredients in a small bowl and whisk until well blended. Place the split chicken halves in a resealable plastic bag and pour in the marinade. Seal the bag and marinate the chicken in the refrigerator for 8 to 12 hours.
2 Build a charcoal fire for indirect cooking in an outdoor grill. When the temperature is approximately 375˚F, remove the chicken from the marinade and place the chicken halves, skin-side-up, in a 9-inch baking pan. Pour the remaining marinade over the chicken. Place the pan over indirect heat, cover the grill, and cook for 2 hours or until the internal temperature of each thigh reaches 175˚F. Baste with pan drippings before serving.
Cooking for 4 people



  • garlic minced
    1 clove
  • chopped, fresh basil
    2 tbsp.
  • chopped, fresh oregano
    2 tbsp.
  • Dijon mustard
    2 tbsp.
  • fresh lemon juice
    2 tbsp.
  • salt
    2 tsp.
  • brown sugar
    4 tsp.
  • Worcestershire sauce
    4 tsp.
  • extra-virgin olive oil
    6 tbsp.
  • chopped, fresh parsley
    0.25 cup
  • peanut oil
    0.25 cup
  • black pepper
    0.5 teaspoon

Meals & Dishes: Main CourseCredit: Chris LillyMain Ingredient: ChickenMeals & Dishes: DinnerCooking Method: Grilled

For safe meat preparation, reference the USDA website.

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