Grilled Chicken Thighs and Cantaloupe Salad

Yields: 4 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 30 Mins Total Time: 50 Mins

What’s a better way to celebrate the warmer weather than grilled chicken and cantaloupe?  For the past year or so we have been grilling on a pellet smoker/grill.  No, its not that big name that made pellet smoking so popular.  This is one sold at our local meglamart for the same price as one half the size of the name brand.  And you know what?  I absolutely love it.  It gives food that wonderful taste of wood smoke with the convenience of gas.  Almost all stores sell the wood pellets now, making it so much easier than hauling the propane tank down to have it filled.  Starting the grill is as easy as turning the knob to smoke.  Once it is smoking, turn it to the temperature you want it to cook.  I have the option of opening the guard for open flame cooking, but have found if I keep it closed, flareups are almost non-existent.

If you have been thinking about venturing into the pellet smoker/grill world, I highly recommend it!!

As for the cantaloupe salad, the fruits and vegetables offered in the stores here are not necessarily the freshest nor the tastiest.  I had not intended to add the dressing, however, the melon was not particularly sweet.  Adding the dressing gave it the sweetness it needed.



0/5 Ingredients
Adjust Servings
  • Cantaloupe Salad


0/7 Instructions
    Chicken Thighs
  • Layout your chicken thighs onto paper towels to absorb and moisture. As you can see, chicken thighs come with excess skin and fat that can cause flareups on the grill. Trim the excess skin and fat from the thighs. I like to keep the skin on to help keep the meat moist.
  • After trimming the thighs, evenly sprinkle half the salt and seasoning on the skin side of the thighs.
  • Preheat your grill to 200 degrees. Place your chicken on the grill, skin side down. Evenly sprinkle the remaining salt and seasoning on the meat side of the chicken. Increase the heat to 250 degrees and close the lid. Cook for 15 minutes.
  • After 15 minutes, turn the chicken and increase the heat to 350 degrees. Close the lid and cook for another 15 minutes. After 15 minutes, turn chicken again, moving away from the direct heat. Cook for 10 minutes.
  • After 10 minutes, check the temperature to ensure the thighs are done. Generally accepted safe temperature is 165 degrees Fahrenheit.
  • Cantaloupe Salad
  • While the chicken is cooking, cut the rind away from the melon and chop into a bowl.
  • Note I am using "real" maple syrup. It is thinner and much tastier than the faux product made with corn syrup and artificial flavoring. Mix the syrup and lemon juice. Add to the cut up melon and let sit while the chicken cooks.



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