Dinner
Herb-Grilled Chicken Frites
Herb-Grilled Chicken Frites brings juicy, skin-on chicken thighs and crisp potato wedges hot from the grill, their edges blistered and golden. A bright lemon-herb sauce, sharpened with briny capers and pickled jalapeños, finishes every bite with lively, savory sparkle.
- Total
- 1 hr 5 min
- Prep
- 45 min
- Cook
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 483
- Protein
- 27g
- Carbs
- 34g
- Fat
- 27g
- Fiber
- 3g
- Sugar
- 1g
- Sodium
- 696mg
Ingredients
- 1 3/4 lb bone-in, skin-on chicken thighs
- 3/4 tsp salt, divided
- 3/4 tsp ground pepper, divided
- 5 tbsp extra-virgin olive oil, divided
- 2 tbsp lemon juice
- 1 1/2 cup chopped fresh herbs, such as basil, parsley, chives and/or oregano
- 1 1/2 lb russet potatoes, cut into wedges
- 1/4 cup capers, rinsed
- 1/4 cup rinsed pickled jalapeños
Instructions
- 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.