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

In a small bowl, mix the Space Dust IPA, oil, juice of 1½ limes, garlic, paprika, onion powder, cumin, salt and pepper until well combined. Pour into a Glad zipper bag along with the chicken thighs. Seal the bag, removing excess air, and toss the chicken inside the bag until evenly coated. Refrigerate for at least 2 hours, up to overnight.

2

If using Kingsford® Signature Flavors Briquets: When ready to cook, preheat a charcoal grill to medium-high heat (about 450°F) using Kingsford® Garlic Onion Paprika Signature Flavors charcoal briquets. Brush the grates with oil.

If using Kingsford® Signature Flavors Pellets: When ready to cook, prepare a pellet grill using Kingsford® Signature Flavors Garlic Onion Paprika hardwood pellets by heating to 400°F. Brush the grates with oil.

3

Remove chicken from the marinade and shake off excess. Place on grill and cook for about 5-6 minutes on each side, or until fully cooked. Remove from the grill, let rest for 5 minutes, and cut into thin slices.

4

While the chicken is resting, mash the avocados. Season with the juice from the remaining half of the lime and salt, to taste.

5

To assemble tacos, pile chicken into tortillas and top with lettuce and guacamole. Serve hot.

Note: To make quick pickled red onions, place thinly sliced red onions in a bowl. Cover with red wine vinegar and stir in a large pinch of sugar and salt. Let sit for at least 10–15 minutes before using, or refrigerate until ready to use.

Cooking for 4 people

Ingredients


  • Elysian Space Dust IPA
    1 cup
  • olive oil
    2 tablespoons
  • juice of 2 limes
  • minced garlic
    1 tablespoon
  • paprika
    1 teaspoon
  • onion powder
    1 teaspoon
  • cumin
    ½ teaspoon
  • kosher salt, plus more to taste
    1 teaspoon
  • freshly ground black pepper
    ½ teaspoon
  • boneless, skinless chicken thighs
    8
  • large avocados
    2
  • pickled red onions (optional, see note)
  • shredded iceberg lettuce
  • taco-sized corn tortillas, warmed
    8–12

Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.

For safe meat preparation, reference the USDA website.


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