When you know tomorrow is going to be a blur, but you don’t want to order take-out for dinner, do your future self a favor and prepare our Day-Before Chicken Marbella! This tender, juicy chicken dish sounds and tastes a little fancy, but it takes hardly any effort to whip up. You basically just dump everything in a resealable plastic bag to marinate in the fridge and then the next day you dump it all in a baking pan to reach the yummy perfection you’re striving for. Truly, your appliances do all the work here. There are no more excuses for not having a good meal on your plate… not even on the busiest of days, because as long as you plan ahead a little, Day-Before Chicken Marbella can help make sure your belly is full and your tastebuds are satisfied!

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  • 1 1/2 pounds chicken thighs, boneless and skinless
  • 4 cloves garlic, peeled and smashed
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/2 cup prunes, pitted
  • 1/2 cup green olives, pitted
  • 1 tablespoon capers, drained
  • 2 bay leaves
  • 1 tablespoon brown sugar
  • 1/2 cup dry white wine
  • 1/4 cup Italian parsley, minced


Step 1 –Prick the chicken all over with a fork.

Step 2 –In a gallon-size resealable plastic bag, combine the chicken thighs, the garlic, the oregano, the salt, the pepper, the red wine vinegar, the olive oil, the prunes, the olives, the capers, and the bay leaves.

Step 3 –Seal the plastic bag and massage the chicken thighs and the marinade for 1 minute.

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Step 4 –Refrigerate the chicken thighs in the marinade overnight.

Step 5 –Adjust a rack to the upper third of the oven.

Step 6 –Preheat the oven to 350 degrees F.

Step 7 –Transfer the chicken thighs and the marinade into a 10×7-inch baking dish.

Step 8 –Sprinkle the brown sugar on top of the chicken thighs.

Step 9 –Pour the white wine around the chicken thighs.

Step 10 –Bake the chicken thighs until a thermometer inserted into the center of them reads at least 165 degrees F, about 35-45 minutes.

Step 11 –Plate the chicken thighs and spoon the sauce, the prunes, and the olives over the top and garnish with the parsley.

Step 12 –Serve.