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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Pollo Asado

The secret’s in the spicy marinade that gives this grilled chicken authentic Tex-Mex flavor.

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Cooking for 6 people


  • 2 whole split chickens (4 halves)
  • all-purpose red rub
  • 6 jalapeños
  • 1 medium onion, chopped
  • cilantro, to taste
  • 3 limes, cut into wedges


  • 1 cup olive oil
  • 1 cup kosher salt
  • 2 tbsp. black pepper
  • 0.5 cup paprika
  • 3 tbsp. chili powder
  • 1 tsp. cayenne pepper
  • 2 tbsp. garlic
  • 1.5 tbsp. sugar
  • 1 cup orange juice
  • 1 cup fresh lime juice
  • juice from 1 can of chipotle in adobo

1 Food Prep

  • Apply a light, yet thorough coating, of all-purpose red rub to your chicken for maximum flavor. Salt and pepper will work too.

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 the chicken with the bone side up, directly over the coals, cover the grill and cook for 10 minutes.

  • Next, flip the chicken and baste with the marinade. Cover, and cook for another 10 minutes, periodically basting with the marinade.

  • Uncover the grill, and move the chicken to the cooler side of the grate. Because times vary greatly based on weight, a digital meat thermometer is necessary to make sure you cook your chicken until it reaches an internal temperature of 165°F.

  • Grill jalapeños with a touch of olive oil and salt.
  • Warm the tortillas on the grill, and serve the chicken whole or pulled with warmed rice and beans, and chopped onion, cilantro, charred jalapeños and lime wedges. 
  • Serve this chicken dish with rice, beans and tortillas for an authentic Tex-Mex meal.

Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

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