If you’re renting a cabin in the Smokies this summer (or fall), you have to have at least one night of grilling out! Almost all of our cabins are equipped with outdoor grills – either gas, electric, or charcoal. Check when you make your reservation to see what type of grill you’ll have access to and if you need to bring propane or charcoal with you. Then try these easy grilling ideas for a fun night at your Pigeon Forge cabin!
Sticky Grilled Chicken
4 servings | 10 minutes prep | 2 hours + 35 minutes total time
Use these tangy wings as your main on a beautiful Smoky Mountain night when you don’t want to get out.
INGREDIENTS
1/2 cup low-sodium soy sauce
1/2 cup balsamic vinegar
3 tbsp honey
2 cloves garlic, minced
2 green onions, thinly sliced
2 1/2 lb chicken drumsticks
Vegetable oil, for grill
2 tbsp sesame seeds, for garnish
DIRECTIONS
In a large bowl, whisk together soy sauce, balsamic vinegar, honey, garlic, and green onions. Set aside 1/4 cup marinade.
Add chicken to a large resealable plastic bag and pour in remaining marinade. Let marinate in the fridge at least 2 hours or up to overnight.
When ready to grill, heat grill to high. Oil grates and grill chicken, basting with reserved marinade and turning every 3 to 4 minutes, until charred and cooked through, 24 to 30 minutes total.
Garnish with sesame seeds before serving.
Grilled Balsamic Mushrooms
4 servings | 15 minutes prep | 35 minutes total time
Toss these tasty mushrooms on the grill as the perfect side to the sticky wings above!
INGREDIENTS
1/4 cup balsamic vinegar
2 tbsp low-sodium soy sauce
2 cloves garlic, minced
Freshly ground black pepper
1 lb cremini mushrooms, sliced 1/2″ thick
Freshly chopped parsley, for garnish
DIRECTIONS
In a large bowl, whisk together balsamic vinegar, soy sauce, garlic, and pepper. Add mushrooms and marinate 20 minutes.
Heat grill to medium-high. Skewer mushrooms and grill 2 to 3 minutes per side.
Garnish with parsley before serving.
Mediterranean Salmon Skewers
4 servings | 10 minutes prep | 20 minutes total time
Want something a bit lighter? Try these lemony kebabs on a warm mountain day!
INGREDIENTS
1 lb. salmon fillets, preferably wild, cut into 2″ pieces
3 lemons, sliced
Extra-virgin olive oil, for brushing
Kosher salt
Freshly ground black pepper
Torn fresh dill, for garnish
DIRECTIONS
Heat grill to high. Skewer salmon and lemon slices, then brush with olive oil and season all over with salt and pepper.
Grill skewers until salmon is cooked through, turning once, 6 to 8 minutes.
Garnish with dill and serve.
Grilled Peaches
4 servings | 5 minutes prep | 15 minutes total time
A night in your cabin isn’t complete with a delicious dessert. Toss on some sweet peaches to mix up your grilling routine and add a sweet end to your night in the Smokies!
INGREDIENTS
4 ripe peaches, halved and pitted
1 tbsp vegetable or canola oil
Vanilla ice cream, for serving
Honey, for drizzling
Flaky sea salt
DIRECTIONS
Heat grill to medium high.
Brush peaches with oil and grill cut-side down, until soft, 4 to 5 minutes.
Flip skin-side down and grill until almost falling apart, 4 to 6 minutes more.
Serve with ice cream, a drizzle of honey, and a sprinkling of flaky sea salt.
