Chicken Marbella on the Grill

This recipe for Chicken Marbella comes from “The Silver Palate” cookbook by Sheila Lukins and Julee Rosso. It’s one of the best chicken recipes you’ll try and is perfect for a large party or picnic. Serve it at room temperature; it improves with flavor over a couple days. Here are the ingredients for Jason’s Chicken Marbella recipe which have been tweaked slightly from the original to make on the grill!

The famous party dish, Chicken Marbella, has been adapted to make on the grill during the summer. Photo by Veronica Hill.

The famous party dish, Chicken Marbella, has been adapted to make on the grill during the summer. Photo by Veronica Hill.

Chicken Marbella on the Grill

Chicken Marbella on the Grill

Ingredients

  • 1 large 5 1/2 pound chicken, cut into serving pieces with skin on (or two small fryer chickens)
  • 1 tablespoon garlic-shallot puree or 1/2 head of garlic, peeled and finely puréed
  • 4 tablespoons fresh chopped oregano or 2 tbsp dried oregano
  • Coarse salt and freshly ground pepper to taste
  • 1/3 cup red wine vinegar or balsamic vinegar
  • 1/2 cup olive oil
  • 1/2 cup pitted prunes, sliced
  • 1/2 cup pitted dried apricots, sliced
  • 12 large pitted Spanish green olives, cut in half
  • 1/4 cup capers, with a bit of juice
  • 3 bay leaves
  • 1/4 cup brown sugar
  • 1/2 cup chardonnay or apple juice or chicken broth
  • 2 tablespoons fresh Italian parsley or cilantro leaves, finely chopped

Instructions

  1. Combine all of the ingredients in a large bowl. Add chicken and let marinate for a few hours or overnight.
  2. Place chicken in a large 13x9 pan and cover with the marinade. Sprinkle with brown sugar and chardonnay.
  3. Bake for about an hour on the grill, set at 350 F, or in your oven. Serve with a sprinkling of chopped cilantro.

Recipe adapted by Jason Hill from the Silver Palate Cookbook

http://cookingsessions.com/chicken-marbella-recipe/