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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Live Open Fire Chicken

Get ready to experience flavor like never before with Kingsford® Signature Flavors paired with ingredients carefully curated from Asian cuisine.

Let's get grilling


Build a charcoal fire for both direct and indirect grilling, by situating Kingsford® Signature Flavors Briquets - Garlic Onion Paprika on only one side of the grill, leaving the other side empty. Preheat the grill to 350°F.


For the baste: In a saucepan, melt the butter. Combine with the soy sauce, brown sugar, vinegar, sambal oelek, chili paste, garlic, ginger and sesame oil.


Slice four deep diagonal slits into each side of the chicken cutting through the skin and into the meat (2 cuts in each breast and 2 cuts through each thigh/leg).


Coat the chicken skin with olive oil and season both sides with salt. Put the chicken, skin side down, directly over hot charcoal. Cook over direct heat until the chicken skin starts to char, about 4 minutes.


Put the chicken, skin-side-up, in a 9 x 9-inch baking pan. Drizzle 1/3 of the baste over the chicken. Put the pan over indirect heat, away from the coals, close the grill lid and cook basting every 30 minutes. Cook until the internal temperature reaches 175°F, about 1 hour 15 minutes. Baste with the pan drippings and drizzle with honey before serving.

Cooking for 4 people


  • Kingsford® Signature Flavors Briquets - Garlic Onion Paprika
  • butter
    6 tbsp.
  • soy sauce
    6 tbsp.
  • dark brown sugar
    5 tbsp.
  • rice vinegar
    3 tbsp.
  • sambal oelek
    1.5 tbsp.
  • Korean chili paste (gochujang)
    1 tbsp.
  • garlic, minced
    1 cloves
  • ginger
    1 tsp.
  • sesame oil
    0.75 tsp.
  • whole chicken, butterflied (about 3 to 3½ pounds)
  • olive oil
  • kosher salt
  • honey
    0.25 cup

Recipe created by World Champion Pitmaster Chris Lilly on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

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