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. Source: EatingWell Magazine, May 2020

Adam Dolge


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

483 calories; 26.8 g total fat; 5 g saturated fat; 81 mg cholesterol; 696 mg sodium. 976 mg potassium; 33.8 g carbohydrates; 3 g fiber; 1 g sugar; 26.9 g protein; 1195 IU vitamin a iu; 28 mg vitamin c; 52 mcg folate; 79 mg calcium; 4 mg iron; 74 mg magnesium;