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

Roasted Chicken with Red Pepper Sauce

Red pepper sauce adds the perfect punch of spice to this mouthwatering, charcoal-roasted chicken delight.

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 5-lb whole chicken

Red Pepper Sauce:

  • 3 tbsp red pepper paste
  • 3 tbsp honey
  • 1 cup orange juice
  • 1 tsp sage powder
  • 1 tsp granulated garlic
  • 1 tsp coriander powder
  • 1 tbsp lime juice
  • 1 tbsp vinegar
  • 1 tbsp sea salt
  • 2 tbsp black pepper

1 Food Prep

First, in a large bowl, add all the ingredients for the red pepper sauce and mix well. Then reserve half the sauce in a sealed container for basting. 

Next, cut down one side of the chicken’s backbone. Open the chicken gently. Press down on the ribs and fully open the chicken. Then, transfer the chicken to the bowl where the red pepper sauce was mixed. Mix the sauce well, all over the chicken, then place the whole chicken in a  large, resealable plastic bag to marinate for at least 7 hours. 

Remove the marinated chicken from the refrigerator at least 45 minutes before roasting.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 450°F (High Heat)

3 The Cook

  • Arrange the coals along either side of the grill with a void in the middle.
  • Place an aluminum pan filled with about ½” of water in the empty space.
  • 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 on the grill (directly above the pan of water), breast side up with the thighs inverted inward.
  • Use the reserved red pepper sauce to baste the surface of the chicken every 10 minutes until the sauce runs out.
  • Cook the chicken for 1 hour and 45 minutes, until the internal temperature reaches 165°F on a digital meat thermometer.

  • Once done, carefully lift the chicken off the grill.
  • Transfer the chicken to a sheet pan lined with a rack, breast side up, and let the it rest for 10 minutes.

  • Then place the chicken on a cutting board or platter, carve and enjoy.

Recipe created by Chef Ronaldo Linares, on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

Reviews
4.8
6 Reviews
Rated 5 out of 5 by from Great Kick This chicken has a really good kick of pepper to it and a great mix of flavor with the chicken. Goes well with many dishes. Not just Mexican dishes. Worth trying
Date published: 2023-11-28
Rated 4 out of 5 by from Roasted chicken with red pepper I viewed the recipe to prep for two . Itt was easy to follow
Date published: 2023-10-12
Rated 5 out of 5 by from Sweet and spicy is the perfect match for chicken I would definitely use this recipe again. Chicken with spicy ingredients and herbs are great together 🤤
Date published: 2023-08-12
Rated 5 out of 5 by from Red Pepper Chicken Have red pepper sauce for dip and used this. It was excellent Not good with chicken. Will make again
Date published: 2023-06-14
Rated 5 out of 5 by from A chicken to love Love the touch of citrus but I would leave off the coriander as I don't care for it
Date published: 2023-05-28
Rated 5 out of 5 by from Sounds wonderful and festive Summer is coming up and I want to make this spatchcock chicken, it’s like the grilled meat all family and friends request I make.
Date published: 2023-05-26
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