Chicken Marbella Recipe - Best Chicken Potluck Recipe

prunes

🥗Healthier: dried apricots

💰Cheaper: raisins

Dried apricots add a similar sweetness and texture.

green olives

🥗Healthier: kalamata olives

💰Cheaper: black olives

Black olives offer a milder flavor and are often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is a cost-effective sweetener.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is an economical alternative.

Make the marinade by combining 1/2 cup extra virgin olive oil, 2/3 cup balsamic vinegar, 1/4 cup capers with juice, 2 tablespoons fresh chopped oregano, 1 tablespoon garlic shallot puree, 1 teaspoon salt, and 1 teaspoon fresh cracked pepper in a bowl.

Mix the marinade ingredients together thoroughly.

Add 1/2 cup sliced dried plums and 1/2 cup sliced apricots to the marinade.

Slice 12 green Spanish olives and add them to the marinade along with 2-3 bay leaves. Fold everything together.

Add the cut-up chicken (5 1/2 lb) to the marinade, ensuring it is well coated.

Cover the chicken and marinate in the refrigerator overnight or for at least several hours, turning the chicken 2-3 times during marination.

Transfer the marinated chicken to a casserole dish, placing the pieces skin side up.

Pour 1/2 cup white wine (Chardonnay) over the chicken and scrape the bottom of the dish to collect any bits.

Pour the marinade over the chicken, spreading the olives, apricots, plums, and capers on top, and tuck the bay leaves into the marinade.

Sprinkle each piece of chicken with 1/4 cup brown sugar.

Preheat the oven to 375°F or prepare the grill to maintain that temperature.

Place the chicken on the grill, using indirect heat, and close the lid.

After about 15 minutes, baste the chicken with the sauce using a baster or spoon.

Cook the chicken for about 1 hour until done, then remove from the grill.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens