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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Spice-Rubbed Chicken Drumsticks

Add these easy spice-rubbed chicken drumsticks to the menu for your next cookout.

Cooking for 6 people


  • 4.5 lb. chicken drumsticks (about 12)
  • 3 tbsp. olive oil


  • 2 tbsp. paprika
  • 2 tsp. chipotle powder
  • 1 tsp. ancho powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. cinnamon
  • 2 tsp. kosher salt

1 Food Prep

  • Place your drumsticks in a large bowl, add your oil then add your seasoning ingredients. Toss to coat your drumsticks well with the spice mixture then set aside until you’re ready to grill.

2 Grill Prep

3 The Cook

  • 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 your drumsticks directly over the hot coals and cook for 1 minute. Flip and cook for another minute on the other side. At this stage, you’re developing color on the chicken but trying to avoid any burning. If you haven’t gotten as much color as you’d like, simply leave them on a little longer.
  • Once your drumsticks have a nice charred appearance, move them to the cooler side of the grate, away from the coals. Close the lid and allow them to finish cooking until they reach an internal temperature of 165°F. This should take about 15-20 minutes.
  • Remove your drumsticks from the grill and serve. These drumsticks taste great by themselves, or you can add your favorite dipping sauce on the side.
Recipe created by Hardcore Carnivore Jess Pryles on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

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