Best 2 Summer Chicken Marbella Recipe By Tasty Recipes

Summer is the perfect time to fire up the grill and enjoy a delicious meal with family and friends. This Summer Chicken Marbella recipe from Tasty is a flavorful and easy-to-make dish that's perfect for any occasion. It features tender chicken breasts marinated in a tangy sauce made with olive oil, vinegar, garlic, and herbs, then grilled to perfection. The chicken is served with a sweet and savory sauce made with prunes, apricots, and almonds, which adds a unique and delicious flavor. In addition to the Summer Chicken Marbella recipe, this article also includes recipes for Grilled Shrimp Skewers with Lemon Herb Butter, Grilled Eggplant and Zucchini Stacks with Feta, and Grilled Peaches with Cinnamon Sugar. These recipes are all easy to make and perfect for a summer cookout. You can't go wrong serving this incredible entree and these sides at your next gathering.

Let's cook with our recipes!

CHICKEN MARBELLA, UPDATED

Chicken Marbella, Updated image

Provided by Ina Garten

Categories main-dish

Time 9h25m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/2 cup good olive oil
1/2 cup good red wine vinegar
1 1/2 cups large pitted prunes, such as Sunsweet
1 cup large green olives, pitted, such as Cerignola
1/2 cup capers, including the juices (3 1/2 ounces)
6 bay leaves
1 1/2 heads of garlic, cloves separated, peeled, and minced
1/4 cup dried oregano
Kosher salt and freshly ground black pepper
2 (4-pound) chickens, backs removed and cut in 8 pieces
1/2 cup light brown sugar, lightly packed
1 cup dry white wine, such as Pinot Grigio

Steps:

Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
Preheat the oven to 350 degrees F.
Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.

WEEKNIGHT CHICKEN MARBELLA

Weeknight Chicken Marbella image

The chicken Marbella recipe from "The Silver Palate Cookbook" is rich and deeply flavorful, but time-consuming. It also requires overnight marinating, which doesn't suit last-minute cravings or weeknight grocery runs. This no-marinade-needed Marbella gets the job done - and well - in under an hour. Chicken thighs are seared hard until deep golden brown to render the fat, which also helps amp up the chicken flavor. This version is also significantly less sweet than the original, but if you like your brown sugar, use 1/3 cup instead. The reduced pan sauce is easy to love, so be sure to serve with a loaf of crusty bread to mop it all up.

Provided by Rick A. Martinez

Categories dinner, weeknight, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil
6 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
5 garlic cloves, thinly sliced
1/2 cup pitted prunes
1/2 cup pitted Spanish green olives
1/4 cup drained capers, plus 1 tablespoon caper brine
3 fresh or dried bay leaves
2 tablespoons fresh oregano, chopped, or 1 tablespoon dried oregano
2 tablespoons dark brown sugar
1 cup dry white wine
1/4 cup red wine vinegar

Steps:

Heat olive oil in a large skillet over high until shimmering and tiny wisps of smoke are visible, about 2 minutes. Add chicken, skin-side down, cover and cook until deep golden brown, about 10 minutes. (Covering the chicken speeds up the cook time and prevents the oil from splattering all over your stovetop.) Flip chicken, cover again and cook until golden on second side, about 5 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
Arrange prunes, olives, capers and brine, bay leaves and oregano in between chicken pieces. Sprinkle with brown sugar, 1 tablespoon salt and 1/2 teaspoon pepper; pour wine and vinegar over top and bring to a boil. Reduce to low, cover and simmer until chicken is cooked through, 15 to 20 minutes.
Transfer chicken to a serving platter and return pan to high heat. Cook sauce, swirling occasionally, until reduced and slightly thickened, about 5 minutes. Spoon pan sauce over chicken and serve.

Tips:

Use a large skillet or Dutch oven: This will ensure that the chicken and vegetables have enough room to cook evenly.
Brown the chicken before adding the other ingredients: This will help to lock in the flavor and give the chicken a nice golden color.
Use a variety of vegetables: This will add color, flavor, and texture to the dish. Some good options include bell peppers, onions, zucchini, and carrots.
Don't be afraid to experiment with the spices: This recipe is a great starting point, but you can adjust the spices to your own taste. Some good options include garlic powder, onion powder, paprika, and cumin.
Serve the chicken with rice or pasta: This will help to soak up the delicious sauce.

Conclusion:

Summer Chicken Marbella is a delicious and easy-to-make dish that is perfect for a summer gathering. The chicken is tender and juicy, and the vegetables are flavorful and colorful. The combination of sweet and savory flavors is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give Summer Chicken Marbella a try. You won't be disappointed!