Grilled Chicken Marbella
Marbella Chicken from The Silver Palate Cookbook
About this Recipe
Grilled Chicken Marbella is an adaptation from The Silver Palate’s cookbook that was published in the 1980’s.
Admittedly, this has been adapted a few times. However, it still pays homage to the original great recipe.
This Grilled delight goes perfectly with a nice dressed salad, or on couscous or grilled asparagus.
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1/2 cup white wine
- 3 to 4 garlic cloves, minced
- 1 tablespoon dried Greek oregano
- 1 tablespoon light brown sugar
- 1 bay leaf
- 1 3/4 teaspoon kosher salt
- 3 pounds skinless, boneless, chicken breasts, trimmed of fat
- 12 prunes
- 12 dried apricots
- 12 pitted green olives
- 1/2 teaspoon freshly ground black pepper
Step 1 Marinade
In a 3 to 4-quart non-reactive bowl mix the olive oil, vinegar, wine, garlic, oregano, brown sugar, bay leaf and 1/4 teaspoon of the salt until all the ingredients are well combined. Add the chicken to a plastic resealable bag and pour the marinade until completely covered. Refrigerate for at least 4 hours and up to 24 hours.
Step 2 Grill
When your coals are a pale gray ash color, you can prepare the grill. To cook, remove as much as the marinade as possible. Transfer this sauce into a small saucepan and bring it to a boil for 3 minutes. Discard the bay leaf.
Place the chicken on the grill and grill, turn every 2 minutes, until the chicken is well browned on the outside and the middle is no longer pink, and the juices run clear. This should take 8 to 12 minutes total.
Step 3
Transfer chicken to a serving platter, and with a spoon drizzle the reserved marinade and serve immediately.
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