Chicken Marbella

Chicken Marbella is all about the marinade. It's a combination of unexpected but totally delicious flavors that work wonders together. The chicken marinade is dotted with olives, prunes, capers, and fresh herbs to create a sweet, sour, garlicky, juicy, and flavorful chicken. It's perfect for your next dinner party or easy enough for weeknight dinners.

Course Main Course

Cuisine Mediterranean

Prep Time 10

Cook Time 45

Marinating time 8

Total Time 8 55

Servings chicken thighs

Calories 393kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

2 1/2 lbs. chicken thighs, skin on, bone-in
8 cloves garlic, smashed (or more if preferred)
1/2 cup fresh oregano leaves
1/3 cup red wine vinegar
1/3 cup olive oil
1 1/2 cups California prunes (you can keep whole or slice in half)
1 cup green olives, pitted (you can keep whole or slice in half)
1/3 cup capers plus 2 Tbsp. of their brine
2 bay leaves
1 Tbsp. kosher salt
freshly ground black pepper
1/2 cup white wine
1/4 cup brown sugar

US Customary - Metric

Instructions

Marinate the chicken: add the chicken, garlic, oregano, red wine vinegar, olive oil, prunes, olives, capers, bay leaves, salt and pepper to a large mixing bowl. Coat the chicken well. Transfer to a plastic baggie or just cover and refrigerate for at least 2 hours or up to 24 hours. Toss the chicken to get the marinade coated all over every few hours if you remember.
2 1/2 lbs. chicken thighs, skin on, bone-in, 8 cloves garlic, smashed (or more if preferred), 1/2 cup fresh oregano leaves, 1/3 cup red wine vinegar, 1/3 cup olive oil, 1 1/2 cups California prunes (you can keep whole or slice in half), 1 cup green olives, pitted (you can keep whole or slice in half), 1/3 cup capers plus 2 Tbsp. of their brine, 2 bay leaves, 1 Tbsp. kosher salt, freshly ground black pepper
Preheat the oven to 400°F.
Arrange the chicken and all marinade ingredients in a roasting pan or large oven safe baking dish.
Pour the wine around the chicken (not on it) and sprinkle the tops of the chicken with brown sugar.
1/2 cup white wine, 1/4 cup brown sugar
Bake for 40-45 minutes and baste every 15-20 minutes to get the juices all over the chicken. Bake until the chicken is deeply golden and chicken reaches an internal temperature of 165°F.
Transfer the chicken, prunes, olives, and juices to a serving platter and serve with the juices over the tops of the chicken, garnish with fresh parsley and enjoy with your favorite sides.

Video

Notes

A whole quartered chicken is the more traditional Marbella recipe, if you'd prefer that.
Storage: keep in an air-tight container in the fridge for 3-4 days.

Nutrition