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.

Adam Dolge
Source: EatingWell Magazine, May 2020


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

482.6 calories; protein 26.9g 54% DV; carbohydrates 33.8g 11% DV; exchange other carbs 2.5; dietary fiber 3g 12% DV; sugars 1.4g; fat 26.8g 41% DV; saturated fat 5g 25% DV; cholesterol 80.6mg 27% DV; vitamin a iu 1194.9IU 24% DV; vitamin c 28.4mg 47% DV; folate 51.8mcg 13% DV; calcium 79.1mg 8% DV; iron 3.6mg 20% DV; magnesium 73.6mg 26% DV; potassium 976.2mg 27% DV; sodium 695.8mg 28% DV.