Grilled Chicken & Fingerling Potatoes

Remove the honey from the refrigerator to bring to room temperature. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds. Peel the onion and cut into 1/2-inch rounds, keeping the layers intact. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise and as much of the garlic paste as you'd like; season with salt and pepper.

Place a large piece of foil on a work surface. Place the potato rounds on one side of the foil. Add 2 tablespoons of water. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 20 to 22 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet.

Meanwhile, place the pepper halves and onion rounds in a large bowl. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; turn to coat. Pat the pork dry with paper towels; drizzle with 2 tablespoons of olive oil and season on both sides with salt, pepper, and the spice blend. Reserving the bowl, grill the seasoned pepper halves 3 to 5 minutes per side, or until charred and softened. Grill the seasoned onion rounds 3 to 4 minutes per side, or until charred and softened. Grill the seasoned pork 3 to 4 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

When cool enough to handle, medium dice the grilled peppers. Roughly chop the grilled onion. In the reserved bowl, whisk together the honey (kneading the packet before opening), vinegar, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Add the grilled potatoes, diced pepper, and chopped onion. Toss to coat. Taste, then season with salt and pepper if desired. .

Slice the grilled pork crosswise. Serve the sliced pork with the finished vegetables. Top the chicken with the garlic mayo. Garnish the vegetables with the almonds. Enjoy!