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


Recipe Summary

45 mins
45 mins


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; protein 26.9g; carbohydrates 33.8g; dietary fiber 3g; sugars 1.4g; fat 26.8g; saturated fat 5g; cholesterol 80.6mg; vitamin a iu 1194.9IU; vitamin c 28.4mg; folate 51.8mcg; calcium 79.1mg; iron 3.6mg; magnesium 73.6mg; potassium 976.2mg; sodium 695.8mg.

Reviews (4)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
The family liked the chicken and its very unusual herb mixture. We'll be making this again, but likely with modifications. I don't know if my grill might've had excess grease built up or if it was this meal, but the grill was engulfed! I had to ditch the potatoes, but managed to salvage the chicken by skipping the skin. Glad there was reserved herb-mixture! Read More
Rating: 5 stars
Have made this a couple times now and it has become one of our favorite recipes. The herb mixture pairs well with the chicken for authentic French bistro flavor and this method of cooking frites on the grill is healthier and results in great flavor. We use it for other dishes now too. Read More
Rating: 4 stars
The flavor is wonderful! It makes a delicious meal. The directions are a little misleading. If you follow #2 in the directions it only makes 1/2 a cup. I took out 1/4 of a cup, and added a little more olive oil to the marinade. Not sure about this step it needs more clarification. Also, cooking time varies depending upon how you cut the potato and size of chicken thighs. Read More
Rating: 5 stars
This recipe was delicious and we loved the fresh taste of the herbs — a great use for an abundance of herbs that we have growing in our yard. As we don’t yet have basil, we used parsley, cilantro, oregano, and chives which yielded a bright chimichurri flavor. My 83 year old mom found it to be a little spicy, so others who are sensitive to that might want to reduce the pickled jalapeños, but the rest of us thought it was perfect. Read More