Grilled Chicken & Fingerling Potatoes with Hot Honey Dressing
Summer Grilling

Grilled Chicken & Fingerling Potatoes

with Hot Honey Dressing

40 MIN
2 Servings
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    From the Test Kitchen

    Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! Here, we're serving simple grilled chicken (topped with rich garlic mayo) alongside a mix of grilled onion, bell pepper, and foil-packet potatoes tossed with a deliciously spicy-sweet dressing.
    13 green SmartPoints® per serving
    10 blue SmartPoints® per serving
    6 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
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    ingredients
    Grilled Chicken & Fingerling Potatoes with Hot Honey Dressing
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • ¾ lb Fingerling Potatoes
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 clove Garlic
    • 2 Tbsps Mayonnaise
    • 1 Red Onion
    • 1 Bell Pepper
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Honey
    • 1 Tbsp Sherry Vinegar
    • 2 Tbsps Sliced Roasted Almonds
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    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 rounds. Cut off and discard the stem of the pepper; halve lengthwise, then remove the ribs and seeds. Peel the onion; 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 the foil packet & grill the potatoes
    2 Assemble the foil packet & grill the potatoes

    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 2 teaspoons 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 chicken & vegetables
    3 Grill the chicken & vegetables

    Meanwhile, place the pepper halves and onion rounds in a large bowl. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; turn to coat. Pat the chicken dry with paper towels; drizzle with 2 teaspoons of olive oil and season on both sides with salt, pepper, and the spice blend. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through.* 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. Transfer to a cutting board.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Finish the vegetables
    4 Finish the vegetables

    When cool enough to handle, medium dice the grilled pepper. Roughly chop the grilled onion rounds. 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 chicken & serve your dish
    5 Slice the chicken & serve your dish

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

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    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 rounds. Cut off and discard the stem of the pepper; halve lengthwise, then remove the ribs and seeds. Peel the onion; 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 the foil packet & grill the potatoes

    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 2 teaspoons 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 the foil packet & grill the potatoes
    Grill the chicken & vegetables
    3 Grill the chicken & vegetables

    Meanwhile, place the pepper halves and onion rounds in a large bowl. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; turn to coat. Pat the chicken dry with paper towels; drizzle with 2 teaspoons of olive oil and season on both sides with salt, pepper, and the spice blend. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through.* 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. Transfer to a cutting board.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    4 Finish the vegetables

    When cool enough to handle, medium dice the grilled pepper. Roughly chop the grilled onion rounds. 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. 

    Finish the vegetables
    Slice the chicken & serve your dish
    5 Slice the chicken & serve your dish

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

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