Chicken Marbella
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Chicken Marbella is a tasty dish that mixes sweet and salty flavors. This recipe serves 8 people and takes about an hour to cook. You’ll love the mix of prunes, olives, and capers that give the chicken a unique taste.

The dish is easy to make. You just marinate the chicken overnight, then bake it with some extra ingredients. The result is juicy chicken with a rich sauce. It’s perfect for a family dinner or when you have guests over.

Exact Ingredients List
Here’s what you’ll need to make Chicken Marbella:
- 4 lbs bone-in, skin-on chicken thighs and/or legs (about 8 pieces)
- Salt and pepper to taste
- 1/2 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 1/2 cup pitted prunes
- 1/2 cup pitted green olives
- 1/4 cup capers with juice
- 6 cloves garlic, minced
- 2 tbsp dried oregano
- 4 bay leaves
- 1/4 cup fresh lemon juice (1 lemon)
- 1/4 cup brown sugar
- 1 cup dry white wine
- 1/4 cup fresh parsley, chopped
This mix of ingredients gives Chicken Marbella its unique flavor. The prunes add sweetness, while the olives and capers bring a salty kick. The garlic and oregano give it a nice herb taste.
Make sure to get bone-in, skin-on chicken for the best flavor. You can use all thighs, all legs, or a mix of both. The skin helps keep the chicken moist as it cooks.
Don’t forget the white wine – it’s key for the sauce. Any dry white wine will work well. And the fresh parsley at the end adds a pop of color and freshness to your dish.

Instructions
Start by patting the chicken dry and seasoning it with salt and pepper. Mix the marinade in a big bowl using olive oil, vinegar, prunes, olives, capers, garlic, oregano, bay leaves, and lemon juice.
Add the chicken to the marinade and coat it well. Cover and chill for at least 4 hours or overnight.
When you’re ready to cook, heat your oven to 375°F. Put the chicken and marinade in a baking dish. Sprinkle brown sugar on top and pour wine around the edges.
Bake for 50-60 minutes until the chicken is golden and cooked through. Check that it reaches 165°F inside.
While it cooks, spoon the juices over the chicken a few times. This keeps it moist and tasty.
Once done, take out the bay leaves. Let the chicken rest for a bit before serving.
Sprinkle fresh parsley on top. Serve your Chicken Marbella with some of the yummy sauce from the pan.

Possible Substitutes List
Don’t worry if you’re missing some ingredients for Chicken Marbella. You can easily swap things out! Here are some tasty options:
- Chicken: Try boneless thighs or breasts if you prefer. Just adjust cooking time.
- Prunes: Dried apricots or figs work great too.
- Green olives: Black olives are a good choice.
- Red wine vinegar: Balsamic vinegar adds a nice flavor.
- White wine: Chicken broth works in a pinch.
For a veggie version, use firm tofu or tempeh instead of chicken. Cut cooking time to about 30 minutes.
No capers? Try chopped pickles or green peppercorns.
If you’re out of fresh lemon juice, use bottled juice or apple cider vinegar.
Can’t find fresh parsley? Dried parsley or fresh cilantro make good stand-ins.
Remember, these swaps might change the flavor a bit. But they’ll still give you a yummy meal!
How To Make It Diabetes-Friendly
To make Chicken Marbella more diabetes-friendly, you can make a few simple changes. Start by using skinless chicken pieces to reduce fat content. Replace the brown sugar with a sugar substitute like stevia or monk fruit sweetener.
Cut back on the prunes and use just 1/4 cup instead of 1/2 cup. This will lower the sugar content while still keeping the dish flavorful. You can also reduce the olive oil to 1/4 cup to decrease calories.
Try these tweaks to the cooking method:
- Marinate the chicken for at least 8 hours to boost flavor without extra sugar
- Bake at 350°F instead of 375°F for a slightly longer time
- Use a meat thermometer to ensure doneness without overcooking
Serve your diabetes-friendly Chicken Marbella with non-starchy veggies like roasted Brussels sprouts or a green salad. This helps balance the meal and adds fiber.
Remember to watch your portion size. Stick to one chicken piece per serving to keep carbs and calories in check. With these changes, you can enjoy this tasty dish while managing your blood sugar levels.
Tips, Tricks & Storing
For the best Chicken Marbella, marinate it overnight. This lets the flavors really soak in. Don’t skip the brown sugar – it gives a nice caramel taste to the dish.
Use a meat thermometer to check if the chicken is done. It should reach 165°F in the thickest part. Let the chicken rest for 5-10 minutes after cooking. This keeps it juicy.
Try these easy swaps:
- Swap prunes for dried apricots
- Use boneless chicken thighs instead of bone-in
- Replace white wine with chicken broth
Leftover Chicken Marbella is great cold or reheated. Store it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months.
To reheat, put the chicken in a baking dish. Cover with foil and warm in a 350°F oven for about 20 minutes. Add a splash of water or broth to keep it moist.
Serve your Chicken Marbella with rice, couscous, or crusty bread to soak up the yummy sauce. A green salad on the side makes it a full meal.