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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Recipes

Live Open Fire Chicken

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

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

Ingredients

  • 1 whole chicken, butterflied (about 3 to 3½ pounds)
  • Kingsford® Signature Flavors Briquets – Garlic Onion Paprika
  • 6 tbsp. butter
  • olive oil
  • kosher salt
  • 0.25 cup honey

Baste

  • 6 tbsp. soy sauce
  • 5 tbsp. dark brown sugar
  • 3 tbsp. rice vinegar
  • 1.5 tbsp. sambal oelek
  • 1 tbsp. Korean chili paste (gochujang)
  • 1 clove garlic, minced
  • 1 tsp. ginger
  • 0.75 tsp. sesame oil

1 Food Prep

To create the baste, melt your butter in a saucepan. Add the rest of your baste ingredients and combine.

Slice 4 deep diagonal slits into each side of your chicken, cutting through the skin and into the meat. This should create 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.

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 skin side down, directly over the coals on the hot side of the grate. Cook your chicken for about 4 minutes, until the skin starts to char.

  • Remove your chicken from the grill and place it skin-side-up in a 9” x 9” baking pan. Drizzle ⅓ of the baste over your chicken.

  • Place the pan over indirect heat, away from the coals and close the grill lid.

  • Cook your chicken, basting every 30 minutes, until the internal temperature reaches 175°F. This should take about 1 hour 15 minutes.

  • Remove your chicken from the grill, basting it with the pan drippings and drizzling it with honey before serving.

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

For safe meat preparation, reference the USDA website.

Reviews
4.7
9 Reviews
Rated 5 out of 5 by from Excellent! Great taste to this chicken recipe. Family loved it
Date published: 2023-11-14
Rated 5 out of 5 by from Keep ya from goin fishin chicken! Used this recipe while camping. Supposed to go throw the line after eating. Ha, chicken was so good we ate too much & were too full to go. Beleive the fish woulda smelled that chicken and caught us before we did them anyway!!! Try this one folks, it's good!
Date published: 2023-11-01
Rated 5 out of 5 by from Delicious Dinner I like my chicken to be cooked a certain way. So I like my chicken to be caging style.
Date published: 2023-08-11
Rated 4 out of 5 by from Great flavor This chicken has great flavor, smokiness, and stayed juicy.
Date published: 2023-07-09
Rated 3 out of 5 by from Looks great I’m going to try this looks delicious. Never tried this one.
Date published: 2023-07-03
Rated 5 out of 5 by from open fire chicken trying this soon, sounds yummy! the baste has so many flavors coming together
Date published: 2023-05-28
Rated 5 out of 5 by from live open chicken it was so tasty and tender with flavor and you can cut it with a fork
Date published: 2023-05-28
Rated 5 out of 5 by from Open Fire Grilled Chicken We have used this recipe quite often with a little twist to it. Prior to placing the chicken on the grill, I boil the chicken first for approximately 15 to 30 minutes. In between times, I poke a fork into each piece to check for blood. Once there's no blood coming thru, I place each piece in a colander to drain excess water for about 10 minutes. From there forward I use most of the ingredients for basting the chicken on both sides and grill each side until charred to our liking. Than place each piece on a serving platter and serve. Yummy, yummy!
Date published: 2023-05-27
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