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

Sauce:

1

In a bowl, add all ingredients and mix well.

2

Reserve half of the sauce in a sealed container for basting.

Chicken:

1

Cut down one side of the chicken’s backbone. Open the bird gently. Press down on the ribs of the fully open the bird.

2

Transfer the chicken to the bowl where the red pepper sauce was mixed. Mix sauce well all over the chicken and then place the whole chicken in a plastic, sealable bag to marinade for at least 7 hours.

3

Remove from the fridge at least 45 minutes before roasting.

4

Preheat your grill to 450°F. When ready, place the chicken on the 1st rack of your grill.

5

Make sure the chicken is placed breast side up with the thighs inverted inward.

6

Place an aluminum pan under the chicken filled with about ½ inch of water.

7

Use the reserved red pepper sauce to baste the chicken every 10 minutes on the surface of the chicken until the sauce runs out.

8

Cook the chicken for 1 hour and 45 minutes. Make sure the internal temperature reaches 165°F.

9

Once done, remove pan and use the tongs to carefully lift the bird out of the pan. 

10

Place the bird on the grill crate, breast side down to get a slight char on the skin. This should take approximately 2–3 minutes.

11

Then transfer to a sheet pan lined with a rack, breast side up. 

12

Let the bird rest for 10 minutes. 

Cooking for 4 people

Ingredients


Red Pepper Sauce:

  • red pepper paste
    3 tablespoons
  • honey
    3 tablespoons
  • orange juice
    1 cup
  • sage powder
    1 teaspoon
  • granulated garlic
    1 teaspoon
  • coriander powder
    1 teaspoon
  • lime juice
    1 tablespoon
  • vinegar
    1 tablespoon
  • sea salt
    1 tablespoon
  • black pepper
    2 teaspoons

Chicken:

  • whole chicken
    1 5-lb

Recipe created by Chef Ronaldo Linares, on behalf of Kingsford

For safe meat preparation, reference the USDA website.


Our Reviews


0 /5
0 Reviews
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 210.5ms
  • REVIEWS, PRODUCT
  • 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.

Background

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.