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 Garlicky Shredded Chicken Dip

Calling all tortilla chips, pita pieces and toasted baguettes — don’t miss your chance to dive into this savory, cheesy, creamy, smoked garlicky chicken dip.

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Cooking for 2 people


  • spray oil


  • 3 heads garlic
  • 8 oz. cream cheese, softened
  • 1.5 cup shredded cheddar, divided
  • 1 cup sour cream
  • 2 tbsp. chopped parsley, divided
  • 1 cup cooked, finely shredded chicken
  • 2 tsp. hot sauce
  • salt to taste

1 Food Prep

  • First, cut the very tops off the garlic heads, exposing the cloves inside. Then, spray the garlic with a little oil, then bundle each head in some foil.

2 Grill Prep

3 The Cook

  • Place the bundled garlic heads into the pellet grill to cook until tender, about 45 minutes.

  • Once the garlic bundles are removed from the pellet grill, squeeze the tender garlic cloves out of the papery peel into a large bowl and mash them with a fork.
  • Next, add the rest of the dip ingredients to the bowl and mix.
  • Finally, spoon the mixture into a grill-safe 10” skillet, and smooth out the top. Then, top with the remaining ½ cup of cheddar cheese.
  • Place the skillet into the smoker for 25–30 minutes, until warmed through, or until it reaches an internal temperature of 165°F on a digital meat thermometer.

  • Garnish with remaining parsley, and serve with tortilla chips, pita pieces or any of your favorite dippers.

Recipe created by Hardcore Carnivore Jess Pryles on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

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