Grilled Chicken with Capers & Tarragon

Marinating chicken before grilling can add a lot of flavors.

If you add herbs and capers to the marinade, and tuck it all under the skin, you get a lot more flavor for not much more work.

The only thing to remember is to be gentle…. You don’t want to pierce the skin and let all the goodness out. Take it slowly and it loosens easily.

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Grilled Chicken with Capers & Tarragon

Capers, Lemon & Tarragon add great flavors to grilled chicken. Use your favorite pieces, skin on, to hold the marinade.
Do the prep earlier in the day – several hours before cooking

  • Author: Kate
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 2 servings 1x
  • Category: Chicken
  • Method: Grilling


  • 2 chicken legs
  • 2 chicken thighs
  • 6 tbs chopped fresh tarragon
  • 3 tbs finely chopped capers
  • 2 tbs lemon juice
  • 1 tbs olive oil
  • Basting Sauce:
  • 2 tbs lemon juice
  • 2 tbs olive oil
  • 1/4 tsp celery salt
  • 1/4 tsp black pepper


  • Early in the day combine the tarragon, capers, lemon juice and olive oil.
  • Loosen the skin on the chicken by slowly working your fingers between the flesh and the skin.
  • With your fingers take a bit of the herb mixture and put it under the skin, smoothing it over the flesh.
  • Stretch the skin to cover and put in a dish just large enough to hold all of the pieces.
  • Cover and refrigerate for several hours until ready to cook.
  • Combine lemon juice, oil, salt and pepper for basting
  • Cook on barbecue grill for 30 – 45 minutes, turning and basting occasionally.


Chicken is done at 170F (76C) or when juices run clear – poke with a skewer or knife. Thighs and legs take a bit longer than breasts. Try not to overcook.


  • Serving Size: 1/2 recipe
  • Calories: 784
  • Sugar: 0.8 g
  • Sodium: 611.9 mg
  • Fat: 58.5 g
  • Saturated Fat: 13.1 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 6.1 g
  • Fiber: 1 g
  • Protein: 58.8 g
  • Cholesterol: 304.8 mg
Grilled Chicken with Tarragon & Capers

If you prefer to skip the capers and just have lots of herbs: Grilled Chicken with Lemon & Herbs

We’ve had our first hot days this summer, in the low 30’s C / low 90’s F. Neither dog nor humans were happy.

I see the many heat waves happening around the world and it terrifies me. I can’t imagine having to deal with 45 C / 113 F.

For me, personally, I don’t like hot weather, which is why I try to live in a temperate climate (which is changing).

For me, as a global resident…. What the h***!?!

Any further comment would be a pages long diatribe on stupidity, short-sightedness, & self-interest, so I’ll leave you with some pretty pink flowers from my walk:

6 thoughts on “Grilled Chicken with Capers & Tarragon”

  1. Beautiful hybiscus!

    We’ve been quite cool here again. And raining. I need to change my hummer feeders, but the rain fills them and dilutes them so I’d be changing them a few times a day. My little hummers are getting mad at me though. They’re actually looking in the windows so I guess I need to do that.

    This chicken looks yummy! I don’t do legs though. Those are reserved in the freezer for soup. I can get pretty large thighs here so we’d do those. They’d be easier for me to pack the mix under the skin ass well. Do you let them sit for a bit once you take them back out so they come back to room temp a bit? I find they grill better if I do that than grilling them cold. They grill more evenly. Just curious.

    • I have doves chastising me in the winter when I let the bird feeder run out. They’re on their own for the summer. We don’t have humming birds in Europe. We do have a hummingbird moth, tho…. not quite the same, but interesting.
      Thighs are easier. I don’t do legs very often anymore but someone likes to make extras for snacks / lunch

  2. My diatribe would be exactly as yours about the sickening denials and idiotic shortsightedness not to mention greed !!! I cannot beat to think of what Posy and Oscar my grandchildren will inherit !!!

    • It’s a scary thought as to what life will be like in another 20 or 30 years. It could be fixed – or at least mitigated – if only!

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