Did you know all our Pigeon Forge, Tennessee Cabins have fully equipped kitchens? That means you can easily whip up snacks, prepare meals, and create holiday or game-day spreads at the cabin! They’re outfitted with dishes, glasses, utensils, and cooking tools so you can easily eat at the cabin as well. Most of our Pigeon Forge cabins also boast grills – either charcoal, electric, or gas. On those gorgeous, sunny mountain days or breezy mountain evenings, fire up your cabin’s grill and enjoy some burgers, steaks, kabobs, chicken, or unique grilled desserts!
Read on for some easy and delicious recipes for you to try on your Pigeon Forge cabin’s grill. Then get packing for a fantastic stay in the Great Smoky Mountains!
Make this savory main on your cabin’s grill for a hearty and perfect-for-summer dish when you want to have a cookout!
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried red-pepper flakes
- 1 clove garlic, minced
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 4 bone-in chicken breasts (about 2 1/4 pounds in all)
- Light the grill or heat the broiler. In a shallow dish, combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt, and black pepper. Coat the chicken with the mixture.
- Grill the chicken breasts over moderately high heat or broil them for 8 to 10 minutes. Turn and cook until the chicken is just done, about 10 minutes longer.
Easy to prepare and great for snacking at the cabin, this savory grilled choice is perfect for a gorgeous day in the Great Smoky Mountains!
- 1/4 cup balsamic vinegar
- 1/4 cup cider vinegar
- 2 tablespoons pepper jelly
- 2 tablespoons stone-ground mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup olive oil, divided
- 1 can (15 ounces) peach halves in light syrup, drained and cut into 1/2-in. cubes
- 2/3 cup minced onion
- 1 jar (12 ounces) mango chutney
- 6 boneless skinless chicken breasts (6 ounces each)
- 1 package (14 ounces) fully cooked bratwurst links
- 2 each medium green pepper, sweet red pepper and yellow pepper
- 1 large onion
3 tablespoons brown sugar bourbon seasoning
- Whisk together vinegars, pepper jelly, mustard, salt and pepper. Gradually whisk in 1/3 cup olive oil until blended. Add peaches, minced onion and chutney.
- Cut chicken into 1-in. cubes and bratwursts into 1-in. slices. Cut peppers into large squares and onion into cubes. Toss with brown sugar bourbon seasoning and remaining oil.
- On 12 metal or soaked wooden skewers, alternately thread meat and vegetables. Grill skewers, covered, on a greased grill rack over medium-high direct heat, turning occasionally, until chicken is no longer pink and vegetables are tender, 10-12 minutes. If desired, sprinkle with additional brown sugar bourbon seasoning during grilling. Serve with chutney.
This super-simple recipe for the grill is perfect for a dressed-up dessert for dinner at the cabin!
- 1/2 cup balsamic vinegar
- 1/2 cup honey
- Dash salt
- 6 medium peaches or nectarines, halved and pitted
- Vanilla ice cream, optional
- In a small saucepan, combine vinegar, honey and salt; cook and stir over low heat until blended, 2-3 minutes. Reserve 1/3 cup mixture for brushing peaches.
- Bring remaining mixture to a boil over medium heat; cook and stir just until mixture begins to thicken slightly (do not overcook), 4-6 minutes. Remove from heat.
- Brush peaches with some of the reserved balsamic mixture. Grill, covered, on an oiled rack over medium heat until caramelized, brushing occasionally with remaining reserved balsamic mixture, 6-8 minutes on each side. Serve with glaze and, if desired, ice cream.
This fresh and summery dessert is perfect for an easy dinner at the cabin!
- 1 cup plain whole-milk Greek yogurt or Homemade Greek Yogurt
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon coarsely chopped thyme
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground black pepper
- Twelve 3-inch-long triangles of seedless red watermelon, about 1 inch thick
- 1/4 cup small mint leaves
- Light a grill. In a bowl, combine the yogurt with the lemon juice, vinegar, thyme and the 1 tablespoon of olive oil. Season with salt and pepper.
- Drizzle the watermelon triangles with olive oil and season with salt and pepper. Grill over high heat until nicely charred, about 1 minute per side; transfer to plates. Top the watermelon with the yogurt sauce and season with black pepper. Drizzle with olive oil, garnish with the mint and serve.
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