Easy chicken marbella recipe with olives
The first time I made chicken marbella, I was convinced I’d ruined it. I dumped way too much vinegar in the marinade, and the smell alone made my eyes water. But after baking, something magical happened—the flavors mellowed into this sweet, tangy, salty perfection that had my family fighting over the last piece. Now it’s my go-to dish for lazy Sundays or when I need to impress someone without trying too hard. The olives and capers make it feel fancy, but honestly, it’s one of the easiest things I’ve ever cooked.
Recipe Card
| Recipe Title | Easy chicken marbella recipe with olives |
|---|---|
| Servings | 4–6 |
| Prep Time | 15 mins (plus marinating) |
| Cooking Time | 45 mins |
| Calories | ~420 per serving |
Ingredients
- 4 lbs chicken thighs (bone-in, skin-on)
- 1/2 cup green olives (pitted, or you’ll regret it)
- 1/4 cup capers (don’t skip these—they’re the secret weapon)
- 1/2 cup prunes (sounds weird, but trust me)
- 1/3 cup red wine vinegar (measure carefully—I learned the hard way)
- 1/4 cup olive oil
- 6 garlic cloves (minced, or just smash ’em if you’re lazy)
- 2 tbsp dried oregano
- 1/4 cup brown sugar (or honey if you’re out)
- Salt & pepper (to taste, but be generous)
That time I used kalamata olives instead of green? Disaster. They overpowered everything. And once I forgot the prunes—big mistake. They balance the vinegar and olives so the dish doesn’t taste like a pickle jar. Also, bone-in thighs are non-negotiable. Breasts dry out, and nobody wants sad, chewy chicken.
Directions
- Mix vinegar, olive oil, garlic, oregano, salt, and pepper in a big bowl.
- Toss chicken in the marinade, cover, and refrigerate for at least 2 hours (overnight’s better).
- Preheat oven to 350°F. Arrange chicken in a baking dish, pour marinade over it.
- Scatter olives, capers, and prunes around the chicken.
- Sprinkle brown sugar on top (don’t skip this—it makes the sauce caramelize).
- Bake 45 mins, basting halfway. Chicken’s done when juices run clear.
One time I got impatient and baked it straight from the fridge. The chicken was still cold in the middle after 45 minutes—gross. Let it sit out for 20 mins before baking. And basting? Yeah, I used to ignore that step until I ended up with dry patches. Now I set a timer so I don’t forget.
This dish is my lazy-weeknight hero because it’s basically foolproof. Even when I mess up the marinade ratios, it still tastes good. The leftovers? Even better—the flavors soak in overnight. My kids used to turn their noses up at the olives, but now they pick them off my plate when they think I’m not looking.
Next time, I’m doubling the prunes. They melt into the sauce and add this jammy sweetness that makes the whole dish. And I might try thighs without skin to see if it’s still as juicy (but I’m skeptical).
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 420 | 22g | 24g | 32g |
Honestly, I was shocked it’s not worse with the sugar and olives. I’ve used less oil before, and it’s fine—just not as luscious. For keto friends, swap prunes with apricots (still sweet but lower carb). And yeah, it’s got salt from the olives, so maybe ease up if you’re watching sodium.
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Green olives | Black olives (but go light—they’re saltier) |
| Prunes | Dried apricots or figs |
| Red wine vinegar | White wine vinegar (but add a splash of balsamic for depth) |
| Brown sugar | Honey or maple syrup |
I once used dried cherries instead of prunes—way too tart. And balsamic vinegar straight up? Nope. Turned the chicken purple and tasted like candy. The best swap is apricots for prunes—they keep the sweetness without being too sticky. Just don’t mess with the capers. They’re tiny but mighty.
Tips
- Marinate overnight if you can. The vinegar tenderizes the chicken like magic.
- Use a big enough dish—crowded chicken steams instead of browning.
- Don’t skimp on basting. Sauce = flavor glue.
- Let it rest 10 mins before serving. Otherwise, it’s a juice explosion.
My worst batch happened because I crammed all the chicken into a tiny pan. The pieces stuck together, and some stayed raw while others burned. Now I use my biggest baking dish, even if it looks empty. And resting? Yeah, I learned that after burning my tongue on molten prune juice. Patience pays off.
FAQ
Can I use boneless chicken?
You can, but it dries out faster. If you must, reduce cooking time to 30 mins and check often. I did this once for a “healthier” version and regretted it—tasted like cardboard with olives.
What if I hate olives?
Try capers alone, but honestly, the olives mellow in the oven. My cousin swore she hated them but ate two servings. If you really can’t do it, maybe this isn’t your dish.
Can I make it ahead?
Totally! Assemble it all, marinate in the fridge, and bake when ready. Leftovers keep for 3 days (if they last that long). I once froze it, and the texture was weird, but the flavor was still great.
That’s everything I know about making easy chicken marbella with olives! Hope you give it a try. And if you mess it up, you’re in good company—I still forget the sugar sometimes and end up with sour chicken. It happens.
