Chicken Marbella on the Grill: A Smoky Twist on a Classic
Calling all chicken lovers and grilling enthusiasts! Today, we’re taking a beloved recipe, Chicken Marbella, and giving it an outdoor twist – by cooking it in a casserole dish on the grill over indirect heat! This dish, originally from the iconic “The Silver Palate” cookbook by Sheila Lukins and Julee Rosso, is a full of complex and captivating flavors. Trust me, it’s a guaranteed crowd-pleaser!
The magic of Chicken Marbella lies in its unique blend of ingredients. Prunes, apricots, olives, and capers create a tapestry of sweet, savory, and salty notes, perfectly complementing the tender chicken. A touch of brown sugar adds a touch of caramelized sweetness, elevating the dish to another level.
Now, the traditional recipe calls for braising the chicken in the oven. But what if we told you there’s a way to enjoy this classic with a smoky, grilled flavor? That’s right – today, we’re turning up the heat and taking Chicken Marbella to the grill!
🎬 Watch How to Make This Recipe
Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!
Why Grill Chicken Marbella over Indirect Heat?
Grilling Chicken Marbella using indirect heat offers several advantages. First, it imparts a delightful smoky flavor that beautifully complements the sweet and savory notes of the marinade. Second, cooking indirectly allows the chicken to cook thoroughly and evenly while maintaining its juicy tenderness. Finally, it frees up your direct grilling space for searing vegetables or other dishes – perfect for those hot summer days.
From Potluck Hero to Grill Star
This recipe is not just a delicious dinner option; it’s also a potluck superstar! Whenever we have a gathering at work, Chicken Marbella is our go-to dish. It’s incredibly easy to prepare in advance, feeds a crowd, and always garners rave reviews. Plus, serving it at room temperature makes it perfect for potluck settings.
Let’s Get Grilling (Indirectly)!
Ready to embark on this flavorful adventure? Here’s a detailed breakdown of the recipe, complete with tips and tricks. For a visual guide to the entire process, be sure to check out my video above.
The Flavorful Marinade: A Symphony of Ingredients
The heart and soul of Chicken Marbella lies in its vibrant marinade. In a large bowl, combine olive oil, red wine vinegar, lemon juice, honey, oregano, garlic, capers, and a touch of brine for added complexity. Season generously with salt and pepper. This medley of ingredients creates a symphony of flavor that will infuse the chicken and infuse it with a delightful tanginess and depth.
Prepping the Chicken
Now, let’s get the chicken ready for its marinade bath! Cut bone-in, skin-on chicken thighs (or breasts, if you prefer) into pieces. Place them in a separate bowl or a large resealable bag and pour the marinade over them, ensuring all the pieces are evenly coated. Let the chicken marinate for at least 30 minutes, or ideally, overnight for maximum flavor absorption.
Grilling Magic (Indirectly)
When it’s time to cook, preheat your grill for indirect heat. This means setting up your grill with two heat zones: a direct heat zone on one side and an indirect heat zone on the other. To achieve this, turn on only one burner on your gas grill, or light only half of the charcoal on a charcoal grill.
Once your grill is preheated, transfer the marinated chicken pieces to a casserole dish suitable for indirect grilling. Place the casserole dish on the indirect heat side of the grill.
Here’s the beauty of grilling indirectly – it cooks the chicken thoroughly and evenly, while allowing the smoky flavor to gently infuse the dish.
A Touch of Sweetness: The Fruit Factor
While the chicken cooks on the grill, take a moment to prepare the fruit component of the dish. Traditionally, Chicken Marbella includes prunes and apricots. Feel free to use a combination of your favorites, or experiment with other dried fruits like peaches or cherries.
Bringing it All Together
Once the chicken is cooked through and tender (check the internal temperature with a meat thermometer – it should reach 165°F), remove the casserole dish from the grill. Now, it’s time to assemble the final masterpiece. Arrange the chicken pieces on a serving dish and spoon the warm, caramelized fruit mixture over them. The combination of smoky chicken, tender fruit, and the tangy marinade creates a truly irresistible flavor explosion.
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Chicken Marbella on the Grill
Recipe by Jason Hill – CookingSessions.comIngredients
- 5 1/2 pounds whole 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 Spanish green olives pitted and cut in half
- 1/4 cup capers with a bit of juice
- 3 bay leaves
- 1/4 cup brown sugar
- 1/2 cup chardonnay, apple juice or chicken broth
- 2 tablespoons fresh Italian parsley or cilantro leaves finely chopped
Instructions
- In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.
- Grilling Method: When it's time to cook, preheat your grill for indirect heat. This means setting up your grill with two heat zones: a direct heat zone on one side and an indirect heat zone on the other. To achieve this, turn on only one burner on your gas grill, or light only half of the charcoal on a charcoal grill. Once your grill is preheated, transfer the marinated chicken pieces to a casserole dish suitable for indirect grilling. Place the casserole dish on the indirect heat side of the grill.
- Oven Method: Preheat oven to 350°F. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around.
- Cook for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).
- With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat.
Love this recipe! So much flavor, and fun to make it on the grill!
Thanks so much. Glad you enjoyed it!