Chicken Marbella is all about big flavor! Juicy marinated chicken thighs are cooked with sweet prunes, olives, and capers in white wine for a delectable dinner.
Chicken Marbella is a classic dish that originated from the iconic 1980s Silver Palate Cookbook, which brought bold and new flavors to home cooks. And the flavor of this Chicken Marbella was so ahead of the times, I think it still tastes fresh and modern today! Even just writing about it makes me crave it all over again.
Why I Can’t Get Enough of this Chicken Marbella Recipe
Also why you should add it to your menu ASAP!
- Sweet, briny, and tangy. Chicken Marbella has a unique flavor profile that hits all the right notes. I love how the sweet prunes and honey are balanced by the briny olives and capers, while the tangy vinegar adds a pop of brightness.
- Tender and juicy chicken. Marinating the chicken allows it to absorb so much delicious flavor and gives you the most tender, juicy meat.
- Easy to make ahead. One of the best things about Chicken Marbella is that you can marinate the chicken well in advance, making it perfect for busy weeknights or special occasions. Simply pop it in the oven when you're ready to cook. As a busy mom, I appreciate this!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Capers – You’ll need the capers themselves and the juice.
- Olive oil
- Honey – Some versions of this recipe call for brown sugar, but I love the flavor of honey in the marinade.
- Kosher salt and pepper
- Oregano
- Red wine vinegar – The tartness of vinegar is important for adding balance to the sauce.
- Garlic
- Bone-in skin-on chicken thighs – Bone-in chicken thighs are juicier and more tender than chicken breasts, and they’re also richer, which makes them perfect for this recipe.
- Prunes – Make sure they’re pitted!
- Green Spanish pitted olives – You’ll also need to pit these if they’re not already.
- Bay leaves
- White wine – Use a dry white wine, like Pinot Grigio or Sauvignon Blanc.
How to Make Chicken Marbella
If you want to make this Chicken Marbella, be sure to print the recipe card at the bottom of the page!
- Make the marinade. Whisk the caper juice, olive oil, honey, salt, pepper, oregano, red wine vinegar, and garlic in a large bowl.
- Marinate the chicken. Toss the chicken, prunes, olives, capers, and bay leaves in the marinade. Cover the bowl and refrigerate for at least 4 hours, preferably overnight.
- Prepare. Preheat the oven to 375°F. Add the contents of the bowl to a baking pan with the chicken skin-side up. Pour the wine over the chicken.
- Bake. Cover the baking dish with foil and roast for 40 minutes, or until the chicken reaches 165°F.
- Broil. Remove the foil and broil the chicken for 5 minutes, or until the skin is crispy and golden brown.
Tips for Success
Here are some additional pointers for perfect Chicken Marbella.
- Marinate overnight for maximum flavor. While the recipe can work with as little as 4 hours of marinating, letting the chicken sit in the marinade overnight allows the flavors to soak in even more.
- Use bone-in, skin-on chicken thighs. These retain more moisture during cooking and the skin also crisps up beautifully under the broiler for added texture.
- Deglaze the pan for extra sauce. After baking, use a wooden spoon to scrape up any browned bits stuck to the pan and incorporate them into the sauce. This step ensures you capture all the deliciousness.
- Try a different sweet component. If prunes aren’t your favorite, dried apricots, figs, or golden raisins can be used as substitutes.
Serving Suggestions
Chicken Marbella is often served with Crispy Roasted Potatoes or Mashed Potatoes. With such a flavorful sauce, this dish is also excellent with rice or cooked quinoa to soak it all up. Simple roasted vegetables, like my Oven Roasted Root Vegetables, are another great option, as are steamed green beans.
How to Store and Reheat Leftovers
- Refrigerator: Chicken Marbella can be stored in an airtight container in the refrigerator for up to 4 days.
- Freezer: To freeze, add the chicken and sauce to a freezer-safe container or zip-top bag. Freeze for up to 3 months and thaw in the refrigerator before reheating.
- To reheat: Place the chicken and sauce in a baking dish and heat in the oven at 350°F until warmed through. You can also use the microwave, but I like the oven because it reheats more evenly and helps the skin stay crispy.
More Chicken Dinner Ideas
Chicken Marbella
Chicken Marbella pairs juicy marinated chicken thighs with sweet prunes, olives, and capers in white wine for a mouthwatering main dish!
Ingredients
- 2 tablespoons juice from capers
- ¼ cup olive oil
- 2 tablespoons honey
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 tablespoon oregano
- 2 tablespoons red wine vinegar
- 2 cloves garlic minced
- 4 bone-in skin-on chicken thighs
- 1 cup pitted prunes
- 1 cup green Spanish pitted olives
- 2 tablespoons capers
- 4 bay leaves
- ½ cup white wine
Instructions
- In a large bowl, whisk together the caper juice, olive oil, honey, salt, pepper, oregano, red wine vinegar, and garlic.
- Add the chicken, prunes, olives, capers, and bay leaves to the bowl. Toss to coat everything in the marinade. Cover the bowl with plastic wrap and place it in the fridge. Allow the chicken to marinade for at least 4 hours, preferably overnight.
- Preheat the oven to 375°F.
- Add the contents of the bowl to an 8X8-inch rimmed baking pan. Be sure to arrange the chicken so that it is skin-side up and to distribute the olives and prunes evenly. Pour the wine over the chicken.
- •Cover the baking dish with aluminum foil and bake for 40 minutes or until a meat thermometer inserted into the largest piece of chicken reads 165°F.
- •Remove the foil from the pan, turn on the broiler, and broil the chicken for 5 minutes or until the skin is nice a golden brown.
Nutrition
Calories: 654kcal | Carbohydrates: 41g | Protein: 25g | Fat: 43g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1334mg | Potassium: 686mg | Fiber: 5g | Sugar: 26g | Vitamin A: 620IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg
