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.
Ingredients
1 ¾ pounds bone-in, skin-on chicken thighs
¾ teaspoon salt, divided
¾ teaspoon ground pepper, divided
5 tablespoons extra-virgin olive oil, divided
2 tablespoons lemon juice
1 ½ cups chopped fresh herbs, such as basil, parsley, chives and/or oregano
1 ½ pounds russet potatoes, cut into wedges
¼ cup capers, rinsed
¼ cup rinsed pickled jalapeños
Directions
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.
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