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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Smoked Chicken, Grilled Corn & Pimento Cheese Dip

Smoky, cheesy and spicy hit the spot with this hearty corn and chicken dip.

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


  • 0.3 cup pale ale or other type of beer
  • 0.5 lb. chicken thigh meat
  • 6 ears fresh corn, charred kernels
  • extra-virgin olive oil, as needed
  • salt and pepper, to taste
  • 2 cups mayonnaise
  • 1 cup sour cream
  • 1 cup Mexican crema
  • 2 oz. cilantro, chopped finely
  • 0.5 cup pickled jalapeño
  • 4 oz. smoked jalapeño
  • 3 raw jalapeños
  • 2 cup cheddar cheese spread
  • 1 cup jarred diced pimentos, drained
  • 1 bunch chopped green onion
  • 3 pretzel buns

1 Food Prep

First, in a small saucepan bring the beer to a boil over high heat. Then, reduce heat to medium-low and simmer for 1 minute. Transfer to a small bowl and let it cool completely.

Next, season the chicken thigh meat with oil, salt and pepper.

2 Grill Prep

Fuel: We recommend using Kingsford® Charcoal with Applewood and adding Kingsford® BBQ Apple Smoking Chips throughout your charcoal for extra smokiness.

Method: Direct-Heat Grilling

Temp: 450°F (High 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.

  • Add olive oil and salt and pepper to the corn, and grill for 12 minutes, turning occasionally to get great char.

  • Allow the corn to cool for 6 minutes and then remove the kernels from the cob using a chef’s knife, and reserve.

  • Now, smoke the chicken thighs for 15 minutes, until they reach an internal temperature of 165°F on a digital meat thermometer.

  • After the chicken is removed from the grill, allow the chicken to slightly cool, then shred the chicken with your hands or slice it.
  • Finally, in a large bowl, mix the mayonnaise, sour cream, Mexican crema, cilantro, grilled corn, shredded chicken, pickled jalapeños, smoked jalapeños, raw jalapeños and cheddar cheese spread until well combined. Add the beer and pimentos, and combine. Garnish with green onions.
  • To create the pretzel crostini, cut the pretzel buns ½” thick lengthwise. Brush with olive oil and sear in a pan on each side until golden brown.
  • Transfer to a plate and serve with the dip.

Recipe created by Chef Lamar Moore on behalf of Kingsford® Charcoal.

Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.

For safe meat preparation, reference the USDA website.

1 Reviews
Rated 5 out of 5 by from Delicious and delicious Love my grill and smoker it's the second best thing in my life !
Date published: 2023-08-15
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