Chicken Marbella is a classic dish that brings together juicy chicken pieces with a wonderful mix of flavors like olives, prunes, capers, and herbs. The combination might sound surprising at first, but it creates a perfect balance of sweet, salty, and tangy tastes that really make the chicken shine. It’s a dish that feels special but is really simple to prepare.
I love making Chicken Marbella because it can be prepared a day ahead, allowing all those delicious flavors to mingle while it marinates. When I’m short on time, this little trick saves me from last-minute stress and makes the chicken super tender and full of taste. Plus, it’s a great recipe to impress friends or family without spending hours in the kitchen.
Serving Chicken Marbella over rice or alongside roasted vegetables is my favorite way to enjoy it. The sauce from the dish is so tasty that you’ll want to spoon it over everything. Every time I’ve made this recipe, it’s been a hit, and I always find myself thinking about making it again soon because it’s one of those meals that feels warm and a bit festive at the same time.
Key Ingredients & Substitutions
Chicken Thighs: Using bone-in, skin-on thighs gives great flavor and keeps the meat juicy. You can swap for chicken breasts if you prefer white meat, but thighs stay moister for this recipe.
Prunes: These add a gentle sweetness that balances the tangy and salty flavors. If you don’t like prunes, dried apricots or even dates can work well.
Green Olives: Castelvetrano olives are mild and buttery, perfect for this dish. If you only find regular green olives, drain them well to avoid too much saltiness.
Capers: They add a sharp, salty punch. Rinsing them reduces excess salt and bitterness.
Red Wine Vinegar & White Wine: Both add acidity and depth. If you don’t drink alcohol, use apple cider vinegar and chicken broth instead for a similar effect.
How Can I Get Tender, Flavorful Chicken in This Recipe?
Marinating the chicken is key to tender and tasty results. The mixture of oil, vinegar, garlic, and herbs penetrates the meat, while salty and sweet ingredients balance out nicely during baking.
- Marinate for at least 8 hours, or overnight. This is when the chicken absorbs all the flavors.
- Use bone-in, skin-on thighs to keep moisture in during cooking.
- Bake skin-side up so the skin crisps nicely.
- Don’t cover the baking dish—it lets the skin brown.
- After baking, reduce the sauce from the pan to concentrate flavors and thicken it slightly before serving.
Equipment You’ll Need
- Large mixing bowl – perfect for marinating the chicken and mixing all the flavors evenly.
- Sharp knife – essential for trimming chicken and chopping garlic and parsley easily.
- Baking dish or roasting pan – roomy enough to fit chicken pieces without crowding, so they roast well.
- Tongs – handy for turning chicken pieces when arranging them skin-side up.
- Small saucepan – to reduce the pan sauce after baking for a richer finish.
Flavor Variations & Add-Ins
- Swap chicken thighs for bone-in chicken breasts if you prefer white meat; just reduce baking time slightly.
- Add sliced onions or pearl onions to the pan for mild sweetness and extra texture.
- Try fresh thyme or rosemary in place of oregano for a slightly different herbal flavor profile.
- Mix in toasted pine nuts just before serving for a nice crunch and nutty touch.
How to Make Chicken Marbella
Ingredients You’ll Need:
For The Chicken and Marinade:
- 4 lbs bone-in, skin-on chicken thighs (about 8 thighs)
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 head garlic, peeled and minced (about 8 cloves)
- 1/4 cup dried oregano
- Salt and freshly ground black pepper to taste
For The Toppings and Sauce:
- 1 cup pitted prunes
- 1/2 cup green olives (preferably Castelvetrano), pitted
- 1/2 cup capers, drained and rinsed
- 1/2 cup brown sugar
- 1 cup dry white wine
- 1/4 cup fresh parsley, chopped
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation, plus at least 8 hours (or overnight) for marinating the chicken. Cooking takes about 50-60 minutes in the oven. Don’t forget a few extra minutes if you choose to reduce the sauce—about 5-7 minutes.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix red wine vinegar, olive oil, minced garlic, dried oregano, salt, and black pepper. Add the chicken thighs and toss until fully coated. Cover the bowl and refrigerate for at least 8 hours or overnight. This helps the chicken soak up all the wonderful flavors.
2. Preheat and Prepare to Bake:
Preheat your oven to 350°F (175°C). Remove the chicken from the marinade and place skin-side up in a large baking dish. Sprinkle the prunes, green olives, and capers evenly over the chicken. Then sprinkle the brown sugar on top.
3. Bake the Chicken:
Pour the marinade over the chicken, then add the dry white wine around the pieces (not directly on top). Bake uncovered for about 50-60 minutes, or until the chicken is cooked through and the skin is beautifully browned and crisp.
4. Optional Sauce Reduction:
Once the chicken is cooked, take it out and cover with foil to keep warm. Pour the pan juices into a small saucepan and simmer over medium heat until the sauce thickens a bit, about 5-7 minutes. This step makes a delicious sauce to pour over the chicken.
5. Serve and Enjoy:
Spoon the thickened sauce over the chicken pieces, sprinkle chopped fresh parsley on top, and serve warm. This dish goes great with rice, couscous, or crusty bread to soak up all the tasty juices.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating. This helps the marinade penetrate properly and ensures even cooking.
Can I Make Chicken Marbella Ahead of Time?
Absolutely! The best part about this recipe is marinating the chicken overnight. You can also bake it a day ahead and reheat gently in the oven. Just keep it covered to retain moisture.
What Can I Substitute for Prunes?
If you don’t have prunes, dried apricots or dates are excellent substitutes. They provide a similar sweetness and texture that complements the savory flavors.
How Should I Store Leftovers?
Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the chicken tender and juicy.
