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

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

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
Recipes

Pollo Asado

The secret’s in the spicy marinade that gives this grilled chicken authentic Tex-Mex flavor.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
  • Previous
  • Next
Cooking for 6 people

Ingredients

  • 2 whole split chickens (4 halves)
  • all-purpose red rub
  • 6 jalapeños
  • 1 medium onion, chopped
  • cilantro, to taste
  • 3 limes, cut into wedges

Marinade/Rub

  • 1 cup olive oil
  • 1 cup kosher salt
  • 2 tbsp. black pepper
  • 0.5 cup paprika
  • 3 tbsp. chili powder
  • 1 tsp. cayenne pepper
  • 2 tbsp. garlic
  • 1.5 tbsp. sugar
  • 1 cup orange juice
  • 1 cup fresh lime juice
  • juice from 1 can of chipotle in adobo

1 Food Prep

Apply a light, yet thorough coating, of all-purpose red rub to your chicken for maximum flavor. Salt and pepper will work too.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 375°F (Medium Heat)

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 the chicken with the bone side up, directly over the coals, cover the grill and cook for 10 minutes.

  • Next, flip the chicken and baste with the marinade. Cover, and cook for another 10 minutes, periodically basting with the marinade.

  • Uncover the grill, and move the chicken to the cooler side of the grate. Because times vary greatly based on weight, a digital meat thermometer is necessary to make sure you cook your chicken until it reaches an internal temperature of 165°F.

  • Grill jalapeños with a touch of olive oil and salt.
  • Warm the tortillas on the grill, and serve the chicken whole or pulled with warmed rice and beans, and chopped onion, cilantro, charred jalapeños and lime wedges. 
  • Serve this chicken dish with rice, beans and tortillas for an authentic Tex-Mex meal.

Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

Frequently Asked Questions

Reviews
0.0
0 Reviews
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 218.93ms
  • REVIEWS, PRODUCT
  • bvseo-msg: HTTP status code of 404 was returned;
Background

Light your fire with Kingsford® products.

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