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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Recipes

Jamaican Jerk Chicken

Perfectly spicy and smoky, this Jamaican jerk chicken recipe is for those who love full, bold flavor.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 4 people

Ingredients

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

1 Food Prep

Combine your jerk chicken seasoning ingredients in a blender or food processor and pulse to create a wet paste.

Place your chicken thighs and paste in a large mixing bowl and work the jerk chicken seasoning with your hands until your chicken thighs are completely coated. Move your chicken to a large resealable bag and seal while removing as much air as possible, then refrigerate it for at least 4 hours.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 400°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.

  • Remove your chicken thighs from the bag and place them on the hotter side of the grill, directly over the coals.

  • Cook your chicken thighs, turning them every 2–3 minutes until the skin is crisp and the chicken is nicely browned. If your chicken begins to burn, simply move it to the cooler side of the grate and cover the grill to allow it to continue cooking. 

  • Once your chicken reaches an internal temperature of 165°F remove your chicken from the grill and serve immediately.

For safe meat preparation, reference the USDA website.

Reviews
5.0
3 Reviews
Rated 5 out of 5 by from Perfectly smokey sweet and spicy The herbs with the meat merry well together with the sweet and smokey flavored.
Date published: 2023-08-25
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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