Grilled Chicken & Fingerling Potatoes with Hot Honey Dressing
Summer Grilling

Grilled Chicken & Fingerling Potatoes

with Hot Honey Dressing

40 MIN
+$1.45/serving 4 Servings
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Available Options

  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops
    • with Pork Chops

    From the Test Kitchen

    Chefs! All summer long, we’re bringing you a mix of recipes designed for our favorite outdoor activity—grilling! To accompany our irresistibly spicy-sweet chicken, we’re whipping up a bold side of fingerling potatoes tossed with crunchy almonds, grilled peppers and onion, and piquant vinegar.
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    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Grilled Chicken & Fingerling Potatoes with Hot Honey Dressing
    Title
    • 4 Boneless, Center-Cut Pork Chops
    • 1¼ lbs Fingerling Potatoes
    • 1 clove Garlic
    • 1 Red Onion
    • 2 Bell Peppers
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 2 Tbsps Honey
    • ¼ cup Mayonnaise
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 Tbsps Sherry Vinegar
    • 2 Tbsps Sliced Roasted Almonds
    time-saving
    tips & techniques
    Almonds
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the garlic mayo
    1 Prepare the ingredients & make the garlic mayo

    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.

    Assemble & grill the foil packet
    2 Assemble & grill the foil packet

    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.

    Grill the pork & vegetables
    3 Grill the pork & vegetables

    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.

    Chop & finish the vegetables
    4 Chop & finish the vegetables

    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 pork & serve your dish
    5 Slice the pork & serve your dish

    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!

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    Grilled Chicken & Fingerling Potatoes

    Prepare the ingredients & make the garlic mayo
    1 Prepare the ingredients & make the garlic mayo

    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.

    2 Assemble & grill the foil packet

    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.

    Assemble & grill the foil packet
    Grill the pork & vegetables
    3 Grill the pork & vegetables

    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.

    4 Chop & finish the vegetables

    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. .

    Chop & finish the vegetables
    Slice the pork & serve your dish
    5 Slice the pork & serve your dish

    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!

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