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!
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.
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.
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.
