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 Light grill using Kingsford® Charcoal with Sure Fire Grooves®. Rinse inside and outside of chicken. Season inside with salt and pepper. Season outside with barbecue seasoning.
2 Place garlic and all vegetables, except potatoes, into a bowl and drizzle with olive oil. Sprinkle vegetables with dressing mix, salt and pepper; mix together.
3 Stuff cavity of chicken with half of vegetable mixture. Place chicken in shallow baking dish.
4 Mix potatoes with remaining vegetables. Place onto pieces of foil; fold sides over and seal tightly, forming small cooking pockets. Poke a few holes top of pocket.
5 Mound coals on one side of grill. Place chicken on side of grill without coals; grill. Baste outside of chicken with barbecue sauce every hour of cooking. Grill for 3 hours until internal temperature of chicken reaches 165°F.
6 After 2 hours, place foil pouch with potato-vegetable mixture on grill. Remove from grill with chicken.
Cooking for 5 people

Ingredients


  • cherry tomatoes, halved
    0.5 cup
  • diced red bell pepper
    0.5 cup
  • diced celery
    0.5 cup
  • chopped red onion
    1 cup
  • Kingsford® Original Smoked Hickory Barbecue Sauce
    1 cup
  • sliced zucchini
    1 cup
  • large roasting chicken (5–6 pounds)
    1
  • freshly ground black pepper, divided
    1.5 tsp.
  • Kingsford® BBQ Sauce Mix and Dry Rub
    2 tbsp.
  • olive oil
    2 tbsp.
  • Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
    3 tbsp.
  • large garlic, quartered
    4 cloves
  • medium red potatoes, chopped
    4

Credit: HV Test KitchenProducts: HV_PRD_12Holidays: ThanksgivingOccasion: ThanksgivingOccasion: HolidaysMain Ingredient: VegetablesMeals & Dishes: DinnerMeals & Dishes: Main CourseCuisine: AmericanMain Ingredient: ChickenCooking Method: Grilled

For safe meat preparation, reference the USDA website.


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