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 Place the onion, red and jalapeno peppers, smoked paprika, garlic, lemon juice, oregano, olive oil and coconut milk in a high-speed blender. Puree until mostly smooth.
2 Season chicken with salt and pepper and toss with the marinade in a Glad® zipper bag. Refrigerate for at least two hours or overnight.
3 When ready to grill, build a charcoal fire on an outdoor grill for both direct and indirect cooking using Kingsford® Charcoal by situating the coals on only one side of the grill, leaving the other side void. Preheat to 450°F, and brush grate with oil.
4 Thread chicken onto skewers, shaking marinade off back into the bag or bowl. Use about 5 pieces for each one. Place on the grill and cook, turning occasionally, until cooked through, about 8–10 minutes. Remove chicken and transfer to a serving platter. Serve with rice and garnish with fresh basil or cilantro. Enjoy!
Cooking for 12 people

Ingredients


  • wooden skewers, soaked for at least 20 minutes in water
    12
  • yellow onion
    0.5
  • large red pepper, seeded
    0.5
  • fresh jalapeño pepper, seeded (use a full pepper if you like more spice)
    0.5
  • smoked paprika
    1 tsp.
  • garlic
    3 cloves
  • lemon, juiced
    1
  • dried oregano
    1 tbsp.
  • extra-virgin olive oil
    0.25 cup
  • coconut milk
    0.5 cup
  • boneless skinless chicken thighs, cut into 1-1½ -inch chunks (about 60 pieces total)
    2 lb.
  • kosher salt and ground black pepper, to taste
  • fresh basil or cilantro, for garnish

For safe meat preparation, reference the USDA website.


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