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Grilled Chicken & Green Beans
with Green Goddess Potato Salad
35 MIN
-$1.05/serving
2 Servings
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 elevating simple grilled chicken by coating it with a blend of piquant, Southern-style spices (like ground yellow mustard and cayenne pepper), then serving it drizzled with a creamy hot honey.
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NutritionPER SERVING
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Calories760 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Center-Cut Pork Chops
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6 oz Green Beans
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¾ lb Golden Potatoes
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2 Tbsps Mayonnaise
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2 Scallions
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¼ cup Grated Parmesan Cheese
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3 Tbsps Green Goddess Dressing
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1 Tbsp Honey
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¼ tsp Crushed Red Pepper Flakes
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1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the hot honey
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. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. In a bowl, combine the honey (kneading the packet before opening), half the mayonnaise, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.
2
Assemble the foil packet & grill the potatoes
Place a large piece of foil on a work surface. Place the diced potatoes on one side of the foil. Drizzle with olive oil and season with salt and pepper. Add 2 tablespoons of water; toss to coat. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 14 to 16 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. Transfer to a large bowl.
3
Grill the pork
Pat the pork dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill 3 to 4 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
4
Grill the green beans & scallions
Meanwhile, place a large piece of foil on a work surface. Place the green beans on one side of the foil. Drizzle with olive oil; season with salt and pepper. Add 2 tablespoons of water; toss to coat. Fold the foil in half over the green beans. Fold the three open edges inwards to completely seal the packet. Place the scallions in a large bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Grill the foil packet green beans 5 to 6 minutes, or until the green beans are softened. Remove from the grill; carefully open the foil packet. Reserving the bowl, grill the seasoned scallions 2 to 3 minutes per side, or until charred and softened. Transfer the grilled green beans to the reserved bowl. Transfer the grilled scallions to a cutting board.
5
Make the potato salad
To the bowl of grilled potatoes, add the green goddess dressing, half the cheese, and remaining mayonnaise. Toss to coat. Taste, then season with salt and pepper if desired.
6
Finish & serve your dish
Thinly slice the grilled scallions, discarding the root ends. Add to the bowl of grilled green beans. Drizzle with olive oil and season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired. Slice the grilled pork crosswise. Serve the sliced pork with the finished green beans and potato salad. Drizzle the pork with the hot honey. Garnish the green beans with the remaining cheese. Enjoy!
1
Prepare the ingredients & make the hot honey
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. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. In a bowl, combine the honey (kneading the packet before opening), half the mayonnaise, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.
2
Assemble the foil packet & grill the potatoes
Place a large piece of foil on a work surface. Place the diced potatoes on one side of the foil. Drizzle with olive oil and season with salt and pepper. Add 2 tablespoons of water; toss to coat. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 14 to 16 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. Transfer to a large bowl.
3
Grill the pork
Pat the pork dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill 3 to 4 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
4
Grill the green beans & scallions
Meanwhile, place a large piece of foil on a work surface. Place the green beans on one side of the foil. Drizzle with olive oil; season with salt and pepper. Add 2 tablespoons of water; toss to coat. Fold the foil in half over the green beans. Fold the three open edges inwards to completely seal the packet. Place the scallions in a large bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Grill the foil packet green beans 5 to 6 minutes, or until the green beans are softened. Remove from the grill; carefully open the foil packet. Reserving the bowl, grill the seasoned scallions 2 to 3 minutes per side, or until charred and softened. Transfer the grilled green beans to the reserved bowl. Transfer the grilled scallions to a cutting board.
5
Make the potato salad
To the bowl of grilled potatoes, add the green goddess dressing, half the cheese, and remaining mayonnaise. Toss to coat. Taste, then season with salt and pepper if desired.
6
Finish & serve your dish
Thinly slice the grilled scallions, discarding the root ends. Add to the bowl of grilled green beans. Drizzle with olive oil and season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired. Slice the grilled pork crosswise. Serve the sliced pork with the finished green beans and potato salad. Drizzle the pork with the hot honey. Garnish the green beans with the remaining cheese. Enjoy!
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