Chicken Marbella
Chicken Marbella is a delicious, tangy dish that brings together juicy chicken thighs with sweet prunes, briny olives, and a sprinkle of capers—all baked together to create a perfect balance…
Tip: save now, cook later.Chicken Marbella is a delicious, tangy dish that brings together juicy chicken thighs with sweet prunes, briny olives, and a sprinkle of capers—all baked together to create a perfect balance of flavors. The chicken becomes tender and soaked up with these rich, contrasting tastes, making every bite a little celebration for your taste buds.
I love making Chicken Marbella when I want something a bit special but without too much fuss. The marinating step really helps the flavors sink in, and I find the combination of sweet and salty ingredients keeps everyone coming back for seconds. Plus, it’s quite easy to prepare ahead of time, which makes dinner feel more relaxed and less rushed.
My favorite way to enjoy this dish is with some fluffy rice or crusty bread to soak up all the tasty juices. It’s also a great meal to share when friends or family come over because it looks beautiful on the plate and tastes even better as the flavors meld the next day. Trust me, Chicken Marbella always makes me feel like I’m serving up something homey but a little bit fancy at the same time.
Key Ingredients & Substitutions
Chicken thighs: Bone-in, skin-on thighs are best for moisture and flavor. If you prefer, boneless or skinless work but may be less juicy.
Prunes: These add a sweet, rich note. If you can’t find prunes, dried figs or dried cherries also give a nice touch.
Green olives: Spanish Castelvetrano olives are mild and buttery. Kalamata olives can be a good substitute if you prefer a stronger taste.
Capers: They bring a salty, tangy pop. Rinse them well to remove excess brine before using.
Red wine vinegar and brown sugar: The vinegar adds brightness, and the sugar balances it with sweetness. You can swap vinegar with lemon juice if needed.
How Can I Make Sure the Chicken Is Tender and Flavors Nice?
Marinating chicken is key to soft meat and tasty depth. Here’s what I do:
- Mix marinade ingredients well so chicken gets full flavor.
- Let chicken sit in the marinade at least 4 hours, preferably overnight.
- Turn chicken occasionally during marinating for even flavor.
- When baking, baste chicken every 15 minutes to keep juicy.
- For crisp skin, broil the chicken 2-3 minutes at the very end, but watch it closely.
- Rest chicken 5 minutes after baking to keep juices locked.
Following these tips helps the chicken soak up all those sweet, salty, and tangy flavors perfectly.
Equipment You’ll Need
- Large mixing bowl – perfect for marinating the chicken evenly and easily tossing all the ingredients together.
- Baking dish (9×13-inch or similar) – roomy enough for chicken and all the prunes, olives, and onions to cook evenly.
- Tongs – helpful for turning chicken pieces while marinating and basting without making a mess.
- Basting brush or spoon – lets you spoon or brush pan juices over chicken to keep it moist during baking.
- Oven mitts – essential for safely handling the hot baking dish when moving it in and out of the oven.
Flavor Variations & Add-Ins
- Swap chicken thighs for bone-in chicken breasts if you want leaner meat; just watch cooking time to avoid drying out.
- Add sliced bell peppers or cherry tomatoes for a fresh, colorful burst that complements the sweet and salty notes.
- Stir in fresh rosemary or thyme alongside oregano for an earthy herbal flavor that pairs well with the olives.
- Use golden raisins instead of prunes for a lighter sweetness that gives a delightful contrast without being too rich.
How to Make Chicken Marbella?
Ingredients You’ll Need:
- 6 bone-in, skin-on chicken thighs
- 1/2 cup pitted prunes
- 1/2 cup green olives (preferably Spanish Castelvetrano olives)
- 2 tablespoons capers, drained
- 4 cloves garlic, minced
- 1 large onion, sliced
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/4 cup fresh parsley, chopped
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup dry white wine
- 2 tablespoons brown sugar
How Much Time Will You Need?
This recipe needs about 15 minutes to prepare, plus a marinating time of at least 4 hours or overnight for the best flavor. Baking takes around 50 to 60 minutes, and a few extra minutes for resting and optional broiling.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, mix the red wine vinegar, olive oil, minced garlic, chopped parsley, dried oregano, salt, black pepper, and crushed red pepper flakes if you like a little heat. Stir everything well.
2. Marinate the Chicken:
Put the chicken thighs into the marinade and toss until all pieces are well coated. Cover the bowl and place it in the fridge for at least 4 hours, or better yet, overnight, to let the flavors soak in.
3. Preheat and Arrange:
Heat your oven to 375°F (190°C). Transfer the chicken and all the marinade to a baking dish. Spread the sliced onions, prunes, olives, and capers evenly around and on top of the chicken pieces.
4. Add the Final Touches:
Sprinkle the brown sugar evenly over the chicken and vegetables. Pour the white wine carefully around the chicken, making sure not to wash off the sugar.
5. Bake the Chicken:
Place the baking dish in the oven uncovered. Bake for about 50 to 60 minutes. Every 15 minutes or so, use a spoon to baste the chicken with the pan juices to keep it moist and flavorful.
6. Crisp the Chicken Skin (Optional):
If you want crispier skin, switch your oven to broil for the last 2-3 minutes of cooking. Keep a close eye so it doesn’t burn.
7. Rest and Serve:
Take the dish out of the oven and let the chicken rest for about 5 minutes. Serve the chicken with prunes, olives, and onions spooned over the top, along with lots of the tasty pan sauce. This dish goes wonderfully with rice, couscous, or crusty bread.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before marinating. This helps the marinade penetrate and ensures even cooking.
How Long Can I Marinate the Chicken?
Marinate for at least 4 hours, but overnight is best for maximum flavor. Avoid marinating more than 24 hours, as the vinegar can start to break down the chicken texture too much.
Can I Substitute White Wine?
Absolutely! If you don’t have dry white wine, use chicken broth with a splash of white wine vinegar or apple cider vinegar as a substitute.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to keep the chicken tender and the sauce flavorful.
