Prune Olive Bbq Baked Chicken Thighs Food

PRUNE AND OLIVE CHICKEN

Steps:

• In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
• When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
• Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.

PRUNE & OLIVE BBQ-BAKED CHICKEN THIGHS

Steps:

• Heat oven to 375ºF.
• Pound chicken to 1/4-inch thickness; place smooth-sides down, on work surface. Brush with half the barbecue sauce; sprinkle with pepper.
• Top with prunes, olives and cheese. Roll up, starting at one short end of each. Wrap with bacon; place, seam sides down, in baking dish sprayed with cooking spray. Brush with remaining barbecue sauce.
• Bake 30 min. or until chicken is done (165ºF).

CHICKEN WITH PRUNES AND OLIVES

Steps:

• Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight.
• Preheat the oven to 375 degrees F. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.
• Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.
• Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.

OVEN-BAKED BBQ CHICKEN THIGHS

Steps:

• 1. Preheat your oven to 400 degrees Line a large rimmed baking sheet with nonstick foil or parchment paper and spray with nonstick cooking spray.
• 2. In a small bowl, combine paprika, salt, garlic powder, onion powder and black pepper.
• 3. Pat chicken dry with paper towels and rub in the seasoning blend, then arrange chicken skin side up on the prepared baking sheet. Pour about ¾ of a cup of bbq sauce into a small bowl and brush the chicken lightly with the sauce on both sides, finishing with the chicken skin side up. Set the remaining bbq sauce aside to use later (do not leave the brush in the sauce).
• 4. Bake in the 400 degree oven for 20 minutes. Remove chicken from the oven and, using a clean brush, baste with the reserved sauce. Bake for 20 minutes more. Chicken should register 165 degrees F on a meat thermometer.
• 5. Switch to the broiler and broil for 2-3 minutes or until the sauce caramelizes.
• 6. Remove from the oven and let the chicken rest for 5-10 minutes before serving.
• &. Enjoy!

ROASTED CHICKEN WITH OLIVES AND PRUNES (CHICKEN MARBELLA)

Steps:

• Rinse the chicken and pat dry.
• Place the chicken breast side up in a pyrex baking dish, then sprinkle with salt.
• In a large bowl, combine the olives, prunes, oregano, capers, bay leaves, garlic, olive oil, agave, apple cider vinegar and water.
• Spread the contents of the bowl in the dish around the chicken.
• Bake at 425° for 20 minutes.
• Lower heat to 375° and continue to roast the chicken until it is cooked through, about 40 minutes.
• Remove from oven and serve.

CHICKEN WITH PRUNES, OLIVES AND CAPERS

Steps:

• Combine the chicken, prunes, wine, wine vinegar, oil, oregano, capers, fresh garlic, chili peppers, salt and the bay leaves; turn to coat the chicken pieces well.
• Cover, and marinate in the refrigerater 8 hours, or overnight (do not marinate for more that 24 hours, as the vinegar will start to cook the chicken).
• If marinated for 24 hours, combine ingredients in a zip-loc plastic bag, seal and refrigerate.
• In a casserole dish, arrange the chicken in a single layer.
• Pour the marinade over the chicken.
• Sprinkle the brown sugar evenly over the chicken.
• Bake for 45-50 minutes, in a 350 degree oven, or until the chicken tests done.
• Remove the chicken to a large platter, and top with remaining pan juices.
• Remove the bay leaves before sprinkling the chopped basil over the chicken.
• Serve immediately.