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, lime juice, salt, garlic, cinnamon, sugar, pepper, nutmeg, allspice, cumin, thyme, coriander, Scotch bonnet peppers, and oil in a blender or food processer and pulse to create a wet paste.
2 Place chicken thighs and paste in a large mixing bowl and work with your hands until the thighs are completely coated in the paste. Move chicken to a large resealable bag, seal while removing as much air as possible then refrigerate for at least 4 hours.
3 Prepare grill for two-zone cooking, placing pre-heated Kingsford® charcoal briquets on one half of the grill’s charcoal grate to create a hot and a cool side. Replace the main cooking grate and adjust bottom vents to bring the grill temperature to approximately 400°F.
4 Remove chicken thighs from the bag and place on the hot side of the grill. Cook while turning every 2–3 minutes until the skin is crisp and the chicken is nicely browned. If the chicken begins to burn, simply move it to the cool side of the grill and cover the grill to allow it to continue cooking. Once it reaches an internal temperature of 165°F remove the chicken from the grill and serve immediately.
Cooking for 4 people


  • soy sauce
    2 tbsp.
  • lime juice
    2 tbsp.
  • kosher salt
    1 tbsp.
  • garlic (roughly chopped)
    4 cloves
  • ground cinnamon
    0.25 tsp.
  • sugar
    3 tsp.
  • ground black pepper
    2 tsp.
  • ground nutmeg
    1 tsp.
  • ground allspice
    1 tsp.
  • ground cumin
    1 tsp.
  • ground thyme
    1 tsp.
  • ground coriander
    1 tsp.
  • Scotch bonnet peppers (stems removed and roughly chopped)
  • canola oil
    0.25 cup
  • chicken thighs
    2 lb.

For safe meat preparation, reference the USDA website.

Our Reviews

5 /5
2 Reviews
Rated 5 out of 5 by from My go to Jerk Chicken Recipe! I’ve been to Jamaica twice & this recipe definitely comes close to the authentic version. It’s the only jerk recipe I use and if you like spice you should use it to. I’ve used habaneros in the past; this time I ordered scotch bonnet peppers off Amazon. Can’t wait to see if I can taste the difference. I marinate my chicken over night.
Date published: 2022-02-28
Rated 5 out of 5 by from Awesome recipe I saw nobody did a review of this recipe so I thought I would after using it many times. This is a simple, awesome recipe that my family loves. I've tried others that were either too complicated or didn't taste as good.
Date published: 2021-11-07
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