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 Build a fire (combination of charcoal and wood) for indirect cooking with Kingsford® Charcoal with Applewood by situating the coals on only one side of the cooker, leaving the other side void.
2 In a small bowl, stir together the applesauce and Worcestershire sauce. Holding the chicken over a 9x5x3 inch loaf pan, pour the mixture over the chicken, making sure the chicken is thoroughly coated both inside and out. Let the excess liquid drip into the loaf pan.
3 In a small bowl combine the dry rub ingredients and mix well. Coat the entire chicken, both inside and out, with the dry rub. Place the chicken into the loaf pan, breast side up.
4 When the grill temperature reaches approximately 300°F, place the loaf pan on the grill grate away from the coals, close the cover, and cook for 2 hours, or until the internal temperature of chicken thigh reaches 175°F. Let the chicken cool a bit in the pan before cutting into serving pieces.
Cooking for 4 people

Ingredients


  • applesauce
    0.75 cup
  • Worcestershire sauce 
    3 tbsp.
  • whole chicken
    3.5 lb.

Dry Rub

  • turbinado sugar
    1 tbsp.
  • paprika
    2.25 tsp.
  • black pepper
    1.5 tsp.
  • garlic salt
    1.5 tsp.
  • celery salt
    0.75 tsp.
  • salt
    0.75 tsp.
  • ground cumin
    0.25 tsp.
  • ground coriander
    0.25 tsp.

Credit: 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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