Tender, succulent pieces of chicken marinated in an unbelievably delicious sauce for a dish that will have you coming back for more!! Chicken Marbella makes a great meal warm OR cold, and I played with this popular recipe to make it healthier!
My good friend Jeneen turned me onto this recipe over ten years ago when food allergies were unheard of and massive amounts of sugar didn’t phase me a bit.
But that was then. This is now.
The original recipe calls for a cup of brown sugar….so I knew I wanted to tweak it.
A famous recipe that originated in a cookbook called the The Silver Palate, this Chicken Marbella is well known and loved.
Unusual chicken Marbella ingredients create magic!
While there is an unusual combination of ingredients in this recipe, don’t be put off…this recipe is beloved for a reason.
A veritable party in your mouth of contrasting flavors and textures!
How to make a healthy chicken Marbella?
Some purists might balk at a tweaking of a good thing. But with 1 cup of brown sugar called for, and a very soupy sauce left in the bottom of the pan (my husband would lament that sauciness, and I aim to please), I knew I wanted to change some things for our family.
My original intention was to just reduce the sweetener and use palm sugar…but then I wondered: what would happen if I left it out altogether? After all prunes are super sweet in and of themselves…could I rely on them for that sweet and savory combination many of us love so well?
The end result of this luscious Chicken Marbella dish is succulent pieces of tender chicken with a perfect marriage of sweet and salty. Even better, the skin caramelizes in the pan without a bath of juice to sit in while baking! CRISPY skin!! High points for that in my world.
Enjoy a super super easy, hands-off dinner that will please the masses.
Recipe tweaks?
- Incidentally, if any of you would like to add the last couple of ingredients for more sauce… when you are ready to bake, sprinkle the marinated pieces with about 1/4 cup palm sugar, followed by 1/2 cup white wine and bake as directed.
- PS: I leave the olives out because I have never been able to get my taste buds around them. Forgive me, I am less than perfect!
- PSS: These chicken pieces are great hot OR cold!
What to serve with this healthier chicken marbella?
While certainly delicious on its own, to make a balanced meal, consider serving with:
- a favorite crusty bread or gluten free sourdough
- white or brown rice
- my roasted butternut squash would marry beautifully with the flavors here
- a simple green salad with a red wine vinaigrette
- I bet white sweet potatoes roasted cripsy would be a great addition!
- French onion rice would marry well with the flavors of the succulent chicken
Want some more dinner ideas that include chicken? I have a chicken tag with all my chicken recipes:
- When the cool weather hits, this low carb casserole has unbelievable flavors! Keto chicken pesto casserole
- Feel like some Indian food? I ahve a popular version to try: Dairy Free Chicken Tikka Masala
- Grilled Vietnamese Chicken is an extended family favorite! Everyone who tastes it asks for the recipe! The marinade takes a couple minutes…and even picky eaters gobble it up!
- For a simple, economical roasted chicken, check this recipe for chicken leg quarters!
Paleo Chicken Marbella Recipe:
If you try this ultra flavorful roasted chicken, be sure to come back and leave a comment and rating!
Chicken Marbella - Paleo | Whole30
Ingredients
- 4 pounds bone-in chicken pieces with skin ( I used drumsticks and thighs)
In a Blender:
Remaining Marinade Ingredients:
- 1/3 cup halved or quartered prunes
- 1/4 cup capers w/ juice
- 8 green olives - halved optional
- 2 bay leaves
Instructions
- In a blender, puree the blender ingredients until smooth.
- Pour into a container large enough to hold all your chicken pieces (a Ziploc bag would work too).
- Add the remaining marinade ingredients and mix to blend together.
- Add your chicken pieces, and make sure all pieces are evenly coated and touched by the goodness! Massage away!
- Place in the fridge and marinate 24 HOURS!! No, a couple of hours is not the same, so RESIST!
- When you are ready to cook, remove the pieces and place them in a large roasting pan with all the marinade.
- Preheat your oven to 400 degrees.
- Roast the chicken for 45-60 minutes until well cooked and the the skin in golden brown and crispy.
Notes
Nutrition
Any of the links in my posts may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and pays for the cost of running this free resource!
Can’t wait to make this! Has anyone marinaded it for less than 24 hours (more like 6?!)? If so, how’d it turn out? Thanks!
As with any marinade (especially when we are talking the thickness of bone-in), the flavor will not be as intense…albeit still tasty!
Holy cow this is decadent! I used roasted garlic because I had it on hand. I also used jalapeno stuffed olives (and took the jalapenos out), and the result was a great little hidden “kick”. This is a definite win, even for my 5-year old!
Excellent idea Tiffany…I would adore a spicy kick! Makes me want to try adding some sliced jalapeños sometime….drool! Glad you loved it!
Oh my, this one is a keeper! The flavor is amazing with the different ingredients blending together. It’s important to let the marinade work for 24+ hours. If you know a busy day is ahead, prepping the day before, gives you time to present a fabulous meal.
This is one of my go-to recipes. A tweak I use – I blend all ingredients (except chicken and bay leaf) and it makes a kind of paste/spread. I marinate as in the recipe. When cooked, the paste caramelizes and for those who don’t like whole olives or prunes, you get the flavor but a lovely texture.
That is such a great idea! I’ll have to try that version next time for sure!
I get this dish at Wholefoods Market, its one of my favorites. I made this recipe and it came out crazy delicious. Definitely marinate overnight, it makes the chicken so tender and juicy. I cut up a whole free range fresh chicken. the thighs and legs were definitely a lot more juicy than the breasts.
Thanks Melanie! I had no Idea Whole Foods did this one! I agree that marinating overnight is the way to go too! Have you ever eaten it cold….it is great that way too!
Is this made with dried prunes? I have made something similar with fresh Italian prune plumbs from my trees.
Thanks, Beth
Yes Beth, dried prunes…but slivers of a plum could be great too I imagine!!
This might be a weird question but can you use dates instead of prunes? What’s the difference? Thanks!
Sure Liv….just missing the tart note!
Made this for dinner tonight and it was a huge hit – really flavorful!!! Thanks for another winning recipe 🙂
-Cassidy
a flavor powerhouse for sure Cassidy! SO glad you and your family loved it…hopefully you had leftovers to enjoy it cold too!
I think leaving the sugar out completely was a great idea! I’m glad you mentioned the olives thing, because I want to try this, but yeah, green olives. >gag<
Thanks for sharing with Waste Not Want Not Wednesday!
This sounds really good. Could you freeze it at the marinade stage and cook later?
Do you guys know if it would do anything “weird” to the chicken if it was frozen in the marinade?
I’m hoping to adapt this to a once a month cooking plan 🙂
Thanks!
Kristin
most definitely Kristin!
Here is a recipe I hope you can help me “Healthify.” Cuban Chicken.
1/2 cup fresh orange juice 1 1/2cups chopped garnet yams
1/4 cup fresh lime juice 1 cup tomatoe sauce
1/4 cup minced garlic. 1 cup dry white wine
1 jalapeno pepper minced 1/3 cup caper drained
2 TBLS orange zest 1/2 cup seedless raisins
kosher salt 1/2 cup pitted green olives (I know)
4 lbs skinless chicken breasts and thighs
1/3 cup peanut oil 1 TBLS lime zest
4 cups chopped onions
1 1/2 cups chopped red bell pepper
Combine orange and lime juices, garlic, chili, 1 TBLS orange zest, 1 1/2 teaspoon salt in a large bowl. Add chicken pieces, toss to coat, and marinate at least 2 hours or over night in the refrigerator.
Remove Chicken from marinade and pat dry on paper towels. Reserve marinade.
Season the chicken pieces with salt and pepper. heat the peanut oil in a heavy Dutch Oven over medium heat. Add chicken, in batches, and brown on both sides, Leave space around the chicken so that the chicken can brown without burning, Remove the chicken pieces to a platter as they are finished.
When all the chicken has been browned, add the onions, bell peppers, and potatoes to the Dutch Oven and saute until onions become translucent, about 5 to 7 minutes.
Return the chicken to the pan. add the tomato sauce, wine, capers, raisins, olives, and reserved marinade. Reduce heat to low, cover pan, and simmer gently for 30 to 40 minutes. Season to taste and cut into largest piece of chicken to check doneness.
When chicken is done stir in the remaining orange zest and the lime zest. Let rest covered for 5 to 10 minutes.
Using the lid to hold back the solid pieces, pour off the cooking liquid into a small sauce pan; strain if necessary. Boil the cooking liquid over medium heat until reduced to about 1 1/2 cups. pour over the chicken in the pan. Transfer the chicken mixture to a serving platter. Garnish with parsley. from Secrets from a Caterer’s Kitchen. Nicole Aloni.
MINUS THE OIL, LOOKS PRETTY GOOD TO ME…WHAT ARE TRYING TO DO Chevin?
Just a curious question-I am going to put this on my menu for dinner next week and planning what I need so what if have a family member that can’t eat prunes what can be a substitute? Thanks
Hi Hollie! This a perfect dinner for guest as you can marinate and have it ready to go before guest time! You can leave them out altogether or perhaps some raisins!
Thanks so much! I am going to try it. Will let you know how it turns out.
This sounds amazing! Never would have thought to cook with prunes. Very interesting. I’m going to have to give this a try. Thanks!
Thank you for posting. This looks amazing 🙂
Delicious. My mom used to make the non-paleo version of this recipe as a kid. As much as I enjoyed this, I think the ratio of toppings (olives, capers, and prunes) to chicken is too low and I’d recommend tripling these toppings. Also add some chicken stock so the marinade can be large enough to penetrate all the chicken.
Thanks for posting!
Easy enough to add more of those things LBC….my husband wishes I’d leave out the prunes…but everyone has their preferences…and mine include the prunes! Thanks so much for the feedback, readers find it so helpful!
I’ve pinned this one, Tessa. It sounds SO good! I love the sweet/salty flavours and it is wonderful how you have made the recipe so much healthier. I like the addition of the prunes too.
Thanks April…I agree the sweet and salty is a great combo!
I made this for dinner last night (after marinating for the required 24 hours!). My boyfriend and I loved it. I left out the capers because I didn’t have any, but I did add the green olives. Thanks for sharing!
Awesome Zan, thank you for coming back and letting me know!
This sounds great!I would love to have you share this on Thursday at Tasty Traditions: myculturedpalate.com
Thanks for linking up at Gluten Free Fridays! I have this tweeted and pinned!
This looks soooo delicious! I’m definitely pinning this to make SOON.
Thanks for linking up to Thank Your Body Thursday!
http://www.thankyourbody.com
It sounds so delicious!!!
I’ll forgive you for leaving the olives out, I can always add them in. I love this healthified version! Beautiful as well Tessa.
You are so right about the marinade time! Salt pulls the water out of the chicken, making salt water. Then it all gets pulled back into the chicken together. If you take it out too soon, the chicken is dry!
Ok, enough marinade wonkiness. 🙂 This looks wonderful! I got some broiler chickens from a local farm and this would be a great recipe for one.
Bonnie
But marinade science if helpful Bonnie! Thanks for your comment!
Love the flavors in this dish Tessa! I imagine capers and chicken pair beautifully together.
How interesting–prunes and olives! I love olives, and the sweetness of the prunes would be great with them. Thanks for sharing!
Looks great! Did you cook it in your cast iron skillet? Is there a substitution for the capers? I don’t usually have those on hand.
Hi Linda! I have cooked it in my cast iron, and a roasting ban…a full recipe doesn’t fit in my cast iron! Since there are so many layers of flavor in the recipe, leave the capers out if you don’t have them. They add a great flavor, but it will be good without them too…nothing really mimics them…except for green olives which are in there anyways!
This looks wonderful. Pinning to make later! Yum.