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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Beer-Marinated Grilled Chicken Tacos

Put a twist on taco night with beer marinated chicken tacos topped with guacamole.

Cooking for 4 people


  • 8 boneless, skinless chicken thighs

Beer Marinade

  • 1 cup Elysian Space Dust IPA
  • 2 tbsp. olive oil
  • 2 limes, juiced
  • 1 tbsp. minced garlic
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • ½ tsp. cumin
  • 1 tsp. kosher salt, plus more to taste
  • ½ tsp. freshly ground black pepper

to serve

  • 2 large avocados
  • pickled red onions (optional, see note)
  • shredded iceberg lettuce
  • 8–12 taco-sized corn tortillas, warmed

1 Food Prep

  • Mix together your beer marinade ingredients in a small bowl until well combined. 

  • Pour your beer marinade mixture into a Glad zipper bag along with your chicken thighs. Seal your bag, removing any excess air and toss the chicken inside the bag until it’s evenly coated. Refrigerate your chicken for at least 2 hours and up to overnight.

2 Grill Prep

3 The Cook

  • If using a charcoal grill, 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.
  • If using a pellet grill, place the thermometer probe into the thickest part of your chicken without touching the bone and position it at the center of your pellet grill. 
  • Remove your chicken from the marinade and shake off any excess. Place your chicken on the grate and cook it for about 5-6 minutes on each side, until it reaches an internal temperature of 165ºF. Then, remove your chicken from the grill and let it rest for 5 minutes before cutting it into thin slices.
  • While your chicken is resting, it’s time to mash your avocados for guacamole. Season your guacamole with the juice from the remaining half of the lime and add salt to taste.
  • Warm up your tortillas and assemble your tacos with chicken, lettuce and guacamole. To make quick pickled red onions, place thinly sliced red onions in a bowl. Cover them with red wine vinegar and stir in a large pinch of sugar and salt. Let it sit for at least 10–15 minutes before using, or refrigerate until ready to use.

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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