Chicken Marbella Remix

Name: Chicken Marbella Remix
Prep time: 15 min
Cook time: 50 min
Total time: 8 h 55 min
Yield: 8 servings
Ingredients: 8 bone-in skin-on chicken thighs; 5 cloves garlic minced; 2 tbsp dried oregano; 1⁄3 cup red wine vinegar; 1⁄4 cup extra virgin olive oil; 10 dried prunes (soaked if too hard), halved; 1 cup pitted green olives; 3 tbsp capers with some brine; 2 bay leaves; 1 tsp kosher salt; 3⁄4 tsp freshly ground black pepper; 1 cup dry white wine (substituting original red); 2 tbsp packed light brown sugar; Chopped fresh flat-leaf parsley for garnish

By Emma

Certified Culinary Professional

Published on 19 February 2026 • Recipe tested & approved

Chicken thighs marinated in garlic, oregano, red wine vinegar and olive oil with prunes, olives, and capers, roasted to golden perfection, brown sugar caramelizing on top. Balanced sweet and savory with fresh parsley finish.

Prep: 15 min

Cook: 50 min

Total: 8h 55min

Servings: 8 servings

#Mediterranean #roast chicken #marinade #poultry #savory #prunes #olives

Before You Start

Some dishes click only after playing with them a few times. Marbella chicken is like that—deep layers of flavor from marinating but needs that sweet-sour balance nailed. Tried it with black olives initially, but green brings a brighter edge some crave. I learned prunes soften perfectly soaking in vinegar tang. Skipping the red wine and going white cut some bitterness that clashed before. Aromas fill the house as it roasts—garlic mingling with fruit, sharp capers humming. Baking at a bit hotter temp than most recipes avoids dull soggy skin. Brown sugar slicks up chicken skin into thin crust, caramel notes smoke in the oven heat. Timing’s flexible—trust color, smell, feel more than clock. Serve with anything soaking those luscious pan juices, a meal that feels rich but actually fresh and homey. This version evolved by trial; it’s not delicate fuss but rustic comfort with a twist.

Ingredients

8 bone-in skin-on chicken thighs
5 cloves garlic minced
2 tbsp dried oregano
1⁄3 cup red wine vinegar
1⁄4 cup extra virgin olive oil
10 dried prunes (soaked if too hard), halved
1 cup pitted green olives
3 tbsp capers with some brine
2 bay leaves
1 tsp kosher salt
3⁄4 tsp freshly ground black pepper
1 cup dry white wine (substituting original red)
2 tbsp packed light brown sugar
Chopped fresh flat-leaf parsley for garnish

About the ingredients

Chicken thighs are my go-to for fat and flavor; skips drying out compared to breasts. Garlic intensity softens after long marinating, so don’t fear the raw bite up front. Oregano’s a backbone here; dried stronger than fresh and holds up to high heat. Red wine vinegar brings essential zip but if none, white wine vinegar or sherry vinegar work - keep acid profile bright but balanced. Olive oil rounds mouthfeel; good quality matters here. Prunes offer chew and sweetness; soak if old or rock hard, swap dried cherries for tart contrast. Olives choice shifts final taste—green tends tangier, black more mellow. Capers add brackish bite, their brine fights fatty chicken heaviness. Bay leaves invisible but keep notes grounded. Brown sugar’s small but key, caramelizes over heat and balances vinegar sharpness. Parsley garnish breaks richness visually and palate wise. White wine swap for red wine lowers tannins; I prefer it for cleaner flavor with subtle fruit tones.

Method

Marinate the Chicken

Toss chicken, garlic, oregano, vinegar, olive oil, prunes, olives, capers, bay leaves, salt, pepper in big bowl. Really mix well so everything clings. Transfer to zip-top bag or cover bowl airtight. Refrigerate minimum 3 hours to overnight for deep flavor; more than 8 is better. Stir or shake bag every few hours if you remember. Prunes hydrate, olives plump; smell sharp tang and sweet dark fruit melding.

Prep and Oven

Heat oven to 410°F. While warming, line big roasting dish or heavy oven-proof skillet. Nestle chicken plus every bit of marinade. Notice how prunes and olives arrange around thighs, bay leaves nestled for bonus aroma. Pour wine carefully around—avoid washing chicken tops to keep seasoning. Sprinkle brown sugar evenly on skin. Don’t skip this—it adds caramelized crust, slight crunch.

Roast and Baste

Slide into oven. Hear gentle sizzle as meat hits heat. After 18-20 minutes, baste juices with spoon or bulb baster. Repeat twice more at 18-minute intervals or when you see skin dry out. Look for dark golden edges with bits crisping. Internal temp to 165°F, but skin tells story—should wrinkle and shatter slightly when poked.

Finish and Serve

Once cooked through, transfer chicken, prunes, olives, juices carefully on a platter. Pour pan juices over chicken to keep moist. Sprinkle bright parsley. Serve hot, but not blistering, sides like roasted root veg, couscous or crusty bread help soak juices. Leftovers reheat well. Prunes soften more next day, flavor settles.

Tips

Use chicken legs if thighs unavailable. For olives, green Manzanilla or Castelvetrano work; swap black olives for punchier notes. Dried cherries can replace prunes for different sweetness—tart with chewy punch. White wine swap smooths acidity but if stuck with red, use a fruity lighter style. Don’t forget basting—you’ll mute dryness, keep skin crisp but tender underneath. Watch sugars on top don’t burn; if browning too fast cover loosely with foil for last 10 minutes.

Cooking tips

Don’t skip marinade—that’s where the magic starts. Toss everything together well so chicken soaks every note. Use zip bags for less mess and better coating. Refrigerating long softens prunes, plumps olives, and penetrates garlic oregano deeply. Baking at 410°F catches skin early to crisp. Spread chicken evenly in pan, crowding loses crispness. Pour wine around edges, not over skin to keep seasoning intact. Brown sugar on top lets chicken skin bubble and crisp, almost crackly—watch closely—too brown means bitter burnt. Basting at least twice during roast locks in juicy tenderness, keeps skin shiny and beautiful. Internal temp 165°F but poke skin; should have bounce not soggy feeling. Serve piled with fruit and juices spooned thick to coat each bite. Don’t toss bay leaves on serving plate—you want their scent during cooking but not biting into one. Practice timing around your oven—some run hot or cold—visual cues are better cues than exact minutes. Leftover marinated flavors deepen a day after, try refrigerated next day reheating gently covered in oven for best results.

Chef's notes

💡 Marinate chicken long, minimum three hours; overnight better. Prunes soak, olives swell, spices penetrate. Use zip-top for ease. Refrigerate tightly sealed to trap aromas. If short on time, at least an hour; flavors won’t meld fully but still good. Stir or shake bag every few hours if possible to redistribute marinade evenly.
💡 Heat oven high, 410 degrees Fahrenheit. Crisp skin starts fast with that heat. Line pan heavy and oven-proof; crowding chicken steals crispness. Pour wine carefully around edges only, avoid washing skin to keep brown sugar crust intact. Brown sugar sprinkled on top caramelizes during roasting, giving crunch and sweet bites. Watch sugar closely, foil loosely tent if looks too dark before time.
💡 Basting matters. After first 18-20 minutes, spoon or bulb baster juices over skin. Repeat twice more at same intervals or when skin looks drying. Locks moisture inside, keeps skin shiny. Internal temp 165°F safe; skin feel—wrinkling, slight crackle—better doneness clue than thermometer alone. Smell shifts; sharp garlic mingles with sweet prune notes as roasting progresses.
💡 Olives matter; green Manzanilla or Castelvetrano stay tangier, brighter in dish. Black olives soften flavors for mellow tone. If no prunes, dried cherries swap in for tart chew contrast but lose some sweetness depth. White wine swaps in for red if bitterness an issue. Bay leaves silent players but add subtle earthy aroma throughout cooking; remove before serving to avoid biting in one.
💡 Reheating works well; prunes soften further, flavor deepens next day. Cover loosely in oven, low heat gently warms without drying. Leftover marinade won’t keep; discard after use. Watch brown sugar crust on reheating to prevent burning. If sugar burns easily, cover loosely with foil last ten minutes of roasting but don’t trap moisture too much.

Common questions

How long to marinate chicken?

Minimum three hours recommended though overnight best. At least one hour if desperate. Prunes hydrate, flavors spread deep. Stir bag occasionally if possible to coat evenly. Shorter time weaker flavor but decent.

Can I use different olives?

Green Manzanilla or Castelvetrano tangier, more punch. Black olives mellow final flavor, softer edge. Substitute dried cherries for prunes if sweeter tart contrast wanted, changes texture and flavor balance though.

How to keep skin crispy?

High temperature roast essential at 410°F. Baste often, at least three times during cook. Avoid crowding pan or pouring marinade over skin, keeps sugar on top dry and ready to brown. Cover with foil last ten minutes only if sugar browns too fast.

Best way to store leftovers?

Refrigerate chicken covered. Reheat slow in oven to soften prunes further, preserve moisture. Avoid microwave to keep skin texture intact. Leftover marinade discarded; not safe after raw chicken soaked. Use within four days recommended.