herb grilled chicken frites
Dinner
Herb Grilled Chicken Frites
We combine fresh herbs, capers, lemon juice and olive oil along with the juices collected from the chicken as it rests to make a simple sauce that livens up this take on poulet frites, or chicken and fries.
Ingredients:
- 1 ¾ pounds bone-in, skin-on chicken thighs
- ¾ teaspoon salt, divided
- ¾ teaspoon ground pepper, divided
- 5 tablespoons extra-virgin olive oil, divided
- 2 tablespoons lemon juice
- 1 ½ cups chopped fresh herbs, such as basil, parsley, chives and/or oregano
- 1 ½ pounds russet potatoes, cut into wedges
- ¼ cup capers, rinsed
- ¼ cup rinsed pickled jalapeños
Directions:
- Preheat grill to medium-high.
- Sprinkle chicken with 1/2 teaspoon each salt and pepper. Whisk 2 tablespoons oil, lemon juice and herbs in a medium bowl. Reserve 1/2 cup for sauce, then add the chicken to the bowl and rub the remaining herb mixture onto it. Let stand for 5 minutes.
- Toss potatoes with 1 tablespoon oil and the remaining 1/4 teaspoon each salt and pepper. Grill the potatoes and chicken, flipping occasionally, until the potatoes are browned and tender, about 15 minutes, and the chicken is crispy and an instant-read thermometer inserted in the thickest part registers 165 degrees F, 15 to 20 minutes.
- Transfer the potatoes to a serving platter and tent with foil to keep warm. Transfer the chicken to a clean cutting board and tent with foil. Let rest for 5 minutes, then add to the platter.
- Add the reserved herb mixture, capers, jalapeños and the remaining 2 tablespoons oil to the juices on the cutting board. Chop the mixture into a paste and spread over the chicken.
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