Categories: Meals

Ingredients

• 1 3/4 lbs. bone-in chicken breasts
• 3/4 tsp salt, divided
• 3/4 tsp black pepper, divided
• 5 tbsp. olive oil, divided
• 2 tbsp. lemon juice
• 1 1/2 cups chopped fresh herbs, such as basil, parsley, chives and/or oregano
• 1 1/2 lbs. russet potatoes, cut into wedges
• 1/4 cup capers, rinsed
• 1/4 cup rinsed pickled jalapenos

Directions

1. Preheat grill to medium-high.

2. Sprinkle chicken with 1/2 tsp each salt and pepper. Whisk 2 tbsp. 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.

3. Toss potatoes with 1 tbsp. oil and the remaining 1/4 tsp 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 cooked through, 15 to 20 minutes.

4. 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.

5. Add the reserved herb mixture, capers, jalapenos, and the remaining 2 tbsp. oil to the juices on the cutting board. Chop the mixture into a paste and spread over the chicken.

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