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.

Read More

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.

Read More

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.

Read More

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.

Read More

Let's get grilling


In a small bowl, stir together the garlic powder and onion powder, salt and pepper to taste, and 2 tablespoons of the olive oil until well-blended. Rub over both sides of the chicken paillards until evenly coated and let sit while you heat the grill.


If using Kingsford® Signature Flavors Briquets: Preheat a charcoal grill to high heat using Kingsford® Garlic Onion Paprika Charcoal and Flavor. Grease the grates with oil.


If using Kingsford® Signature Flavors Pellets: Prepare a pellet grill using Kingsford® Signature Flavors Garlic Onion Paprika hardwood pellets by heating to 450°F. Grease the grates with oil.


Meanwhile, stir the remaining olive oil with the lemon juice and minced garlic. Season to taste with salt and pepper. Toss the arugula and fennel with the dressing to taste (you may not need all of the dressing); then add shaved cheese and gently toss to combine.


Grill chicken for 2–4 minutes per side, until cooked through. Remove and set aside.


To assemble, place each paillard on a plate and top with a portion of the salad. Serve immediately.

Cooking for 4 people


  • garlic powder
    0.75 tsp.
  • onion powder
    0.75 tsp.
  • kosher salt and ground back pepper, to taste
  • olive oil, divided
    0.25 cup
  • boneless, skinless chicken breasts, pounded to ½ to ¼-inch thickness
  • freshly squeezed lemon juice
    1.5 tbsp.
  • small garlic clove, minced
  • baby arugula
    3.5 cup
  • fennel, sliced thin (preferably on a mandoline)
    0.5 bulb
  • shaved Parmesan cheese
    0.5 cup

For safe meat preparation, reference the USDA website.

Our Reviews

0 /5
0 Reviews
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 101.2ms
  • bvseo-msg: HTTP status code of 404 was returned;

Adventurous Eats

Take your taste buds outside their comfort zone with these unexpected twists on grilling favorites.


Light your fire with all new Kingsford® products.

Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.