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.

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

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.

For safe meat preparation, reference the USDA website.

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