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

Korean Koja Tacos

For those who love Korean and Japanese cuisine, these tacos fuse both flavors into a one of a kind taco and slaw dish.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 6 people

Ingredients

Marinade

  • 0.5 cup Korean red pepper paste (gochujang)
  • 0.25 cup rice vinegar
  • 0.25 cup sugar
  • 2 tbsp. sesame oil
  • 2 cloves minced garlic
  • 2 tsp. grated ginger
  • kosher salt and ground black pepper, to taste

The chicken

  • 1 pound boneless, skinless chicken thighs

Vinaigrette

  • 2 tbsp. soy sauce
  • 2 tbsp. rice vinegar
  • 2 tbsp. brown sugar
  • 1 tbsp. olive oil
  • 1 tbsp. sesame oil
  • chili flakes and ground black pepper, to taste

The slaw

  • 1.5 cup shredded green Napa cabbage or other cabbage
  • 0.25 cup sliced scallions
  • 0.5 cup shredded carrots
  • 2 tbsp. chopped cilantro

To assemble

  • 12 6-inch flour or corn tortillas, warmed
  • lime wedges, for garnish


1 Food Prep

  • In a large bowl, mix together your marinade ingredients until well combined. Add your chicken and toss well to coat evenly. Cover and marinate your chicken in the refrigerator for at least 2 hours, up to overnight.

  • For your slaw, start by mixing together your vinaigrette ingredients until well combined. Add your vinaigrette to your cabbage, scallions, carrots and cilantro, and toss. Only add a little vinaigrette at a time; you may not want to use all of the dressing. Set aside until you’re ready to serve.

2 Grill Prep

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 from the marinade and place it onto the grate. Cook your chicken for 6–8 minutes on each side until it reaches an internal temperature of 165ºF. Then, move your chicken to a cutting board and slice thinly.

  • Warm your tortillas on the grill, flipping them once after 30 seconds.

  • To assemble, fill your tortillas with chicken and top with slaw. Serve immediately with lime wedges for squeezing.

For safe meat preparation, reference the USDA website.

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