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 Prepare grill for medium-high heat cooking, approximately 400°F. Once the grill has come to temperature, add 1–2 chunks of your favorite smoking wood (alternatively you can wrap a handful of smoking wood chips in foil and poke several holes in the foil) to the charcoal briquets.
2 Season chicken thighs liberally on both sides with BBQ dry rub. Place thighs on the grill and cook for approximately 5 minutes per side until they reach an internal temperature of 165&degF.
3 Remove the thighs from the grill and allow them to rest for 5 minutes before finely chopping.
4 As the chicken rests, combine the blue cheese and mozzarella cheese in a medium bowl and blend well. Combine melted butter and hot sauce in a large mixing bowl and stir to combine. Add the chopped chicken to the hot sauce mixture.
5 Spray one side of 8 flour tortillas with canola oil and place them oiled side down on a large platter or sheet pan. Top each tortilla with 1 tablespoon. of the cheese mixture. Add approximately ¼ cup buffalo chicken, 4–6 slices red bell pepper and another tablespoon of the cheese mixture. Top with the remaining flour tortillas and spray with canola oil.
6 Working in batches, grill the quesadillas for 3–4 minutes per side until tortillas are lightly browned and the cheese has completely melted. Remove quesadillas from the grill, cut into quarters and serve.
Cooking for 8 people

Ingredients


  • boneless, skinless chicken thighs
    6
  • your favorite BBQ dry rub seasoning
    2 tablespoons
  • flour tortillas
    16 4-inch
  • crumbled blue cheese
    4 ounces
  • shredded mozzarella cheese
    4 ounces
  • unsalted butter (melted)
    4 tablespoons
  • hot sauce (I prefer Louisiana brand)
    1/3 cup
  • canola cooking spray
    1 can
  • red bell pepper (julienned)
    1
  • Kingsford® Cherrywood Charcoal

Credit: Clint Cantwell

For safe meat preparation, reference the USDA website.


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