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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Smoked Whole Chicken on a Pellet Grill

For juicy flavor and crispy skin, this is a smoky upgrade to store-bought chicken.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 6 people


  • 1 whole chicken
  • 1 tbsp. olive oil
  • 2 tbsp. chicken seasoning
  • 0.5 lemon, sliced
  • 0.5 small onion, quartered
  • 3 rosemary sprigs

1 Food Prep

First, remove any giblets from the chicken. Optionally, if you have time, place the chicken on a wire rack with a baking sheet underneath and allow it to dry in the refrigerator for 2 to 4 hours or overnight. This will further dry the chicken skin and promote browning.

Next, brush the chicken skin with olive oil and lightly season the inside of the cavity, reserving the majority of the chicken seasoning for the skin. Stuff the chicken with lemon slices, onion and rosemary sprigs.

Then, cross the two chicken legs and tie them together using butchers’ twine to secure them in front of the cavity for even cooking. Optionally, you can tuck the wings under the chicken by pushing the flats down toward the rear of the chicken and tucking them underneath.

Finally, season the exterior of the chicken with the remaining chicken seasoning so it’s well covered.

2 Grill Prep

Fuel: We recommend Kingsford® Hardwood Pellets

Amount: 1 to 2 lb.

Temp: 225°(Low Heat) & 375°F (Medium Heat)

3 The Cook

  • Place the thermometer probe into the thickest part of the chicken breast without touching any bones and position it at the center of your pellet grill. 

  • Smoke for 1 hour at 225°F.

  • Increase the heat on your grill to 375°F and continue roasting approximately 30-60 minutes, or until the white and dark meat reach an internal temperature of 165°F.

  • Remove the chicken from the grill and allow it to rest for 15–20 minutes. Snip and discard the butchers’ twine, carve and enjoy.

For safe meat preparation, reference the USDA website.

3 Reviews
Rated 5 out of 5 by from great seasonings , sounds like something great can not wait to try this on the grill , today on july the 4th.
Date published: 2023-07-04
Rated 5 out of 5 by from Easy to make dinner This was so easy to make. It had a great taste and the ingredients are items I already had on hand. It was so tender and very juicy. It’s a great summertime recipe. I will definitely be making it often.
Date published: 2023-05-26
Rated 5 out of 5 by from Chicken lickin' good I fixed last night and everyone came for seconds then wanted to take sum home. No left overs tonight!
Date published: 2023-05-26
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