A la Chicken Marbella

A la Chicken Marbella

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 3
Author Connie Veneracion


  • 6 large chicken thighs bone-in and skin on
  • 3 tablespoons salt (I used sea salt)
  • 1/2 teaspoon ground black pepper
  • 2 generous pinches dried oregano
  • 6 cloves garlic chopped
  • 1 onion thinly sliced
  • 3 bay leaves
  • 12 dates halved
  • 12 pitted olives (I used a combination of black and green)
  • 2 heaping tablespoons capers (with the brine)
  • 1/2 cup rice wine
  • 2 tablespoons rice vinegar
  • 1/4 cup olive oil
  • 2 heaping tablespoons molasses


  • Wipe the chicken thighs with paper towels. Place in a bowl. Add the salt and pepper. Mix well, rubbing the salt and pepper into the chicken.
  • Arrange the chicken thighs in a single layer in a non-reactive container (that means don't use aluminum or copper). Scatter the oregano, garlic, onion slices, bay leaves, dates, olives and capers around them.
  • In a bowl, stir together the rice wine, rice vinegar, olive oil and molasses. Pour over the chicken.
  • Cover the container and stick in the fridge. Marinate the chicken overnight.
  • Preheat the oven to 400F.
  • Take the chicken out of the fridge. If you marinated the chicken in a non-oven safe container, transfer them (and all other ingredients) to an oven safe pan. Let the chicken come to room temperature while the oven is preheating.
  • Roast the chicken at 400F for about 45 minutes (the actual cooking time depends on the size of the chicken thighs). 
  • Serve the chicken with rice or bread.