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 Combine soy sauce, canola oil, rice wine vinegar, mirin, garlic, ginger, hoisin sauce and honey in a mixing bowl and blend well until completely combined. Cut chicken thighs into bite sized pieces then place in a resealable bag along with the marinade. Seal the bag while removing as much air as possible. Refrigerate for at least four hours.
2 Prepare grill for high heat cooking, approximately 450°F. Thread 4–5 pieces of chicken onto each skewer alternating with green onion pieces. Place skewers on the grill and cook for approximately 10 minutes while turning frequently until lightly charred and the chicken is cooked through (165°F internal temperature). Remove and serve immediately.
Cooking for 8 people

Ingredients


  • soy sauce
    ¼ cup
  • canola oil
    2 tablespoons
  • rice wine vinegar
    ¼ cup
  • mirin
    ¼ cup
  • garlic (minced)
    2 cloves
  • minced ginger
    1 teaspoon
  • hoisin sauce
    2 teaspoons
  • honey
    1 tablespoon
  • boneless, skinless chicken thighs
    2 pounds
  • green onions (cut into 1½-inch pieces)
    4

Additional Tools

  • wooden skewers (soaked in water for at least 1 hour)
Credit: Clint Cantwell

For safe meat preparation, reference the USDA website.


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