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

Load Kingsford® Charcoal with Applewood into your Masterbuilt Gravity Series 800 and set to 400°F.

2 Combine blue cheese dressing ingredients and store in fridge until ready to serve.
3 Meanwhile, place the hot sauce and butter in a sauce pot, set it over the grill and let it simmer.
4 Sprinkle the chicken thighs with salt and pepper and add to the grill. Grill until the internal temp has reached 165°F.
5 Add the halved lettuce wedges and tomatoes to the grill using the skewers or grill basket, and let them grill until char marks have formed.
6 Remove everything from the grill.
7 Chop the chicken up and place in a bowl and coat with the buffalo sauce.
8 Plate a grilled iceberg wedge on a plate and layer with the grilled tomatoes, bacon, and a large dollop of blue cheese dressing. Add the buffalo chicken to the salad.
Cooking for 4 people

Ingredients


Blue Cheese Dressing:

  • low fat sour cream
    8 oz.
  • mayo
    2 tbsp.
  • garlic salt
    0.125 tsp.
  • fresh ground pepper to taste

  • boneless, skinless chicken thighs
    1 lb.
  • salt, pepper to taste (for the chicken)
  • Frank's RedHot, or your favorite hot sauce
    1 cup
  • butter
    0.5 stick
  • iceberg lettuce, cut in half
    2 heads
  • cherry tomatoes
    1 pint
  • bacon, precooked and chopped into small pieces
    5 slices
  • blue cheese, crumbled
    8 oz.
  • skewers or a grill basket

Credit: Recipe created by Robyn Lindars — Recipe Developer, Grilling Expert, Editor in Chief of Grill Girl Magazine and GrillGirl.com — on behalf of Kingsford and Masterbuilt

For safe meat preparation, reference the USDA website.


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