Recipe By: Adam Dolge
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.
Per Servings: 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.
Serving Size: 3 oz. chicken & 1 cup potatoes
Ready in: 45 mins
- 1 ¾ pounds bone-in, skin-on chicken thighs
- ¾ teaspoon salt, divided
- ¾ teaspoon ground pepper, divided
- 5 tablespoons Opus Black, 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
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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