Marinated Mediterranean chicken

Total Time
56 min
11 min
45 min
This Mediterranean-inspired chicken dish comes packed with an array of bold flavored ingredients—from pimiento-stuffed olives, meaty artichokes, and balsamic vinegar to sweet golden raisins, dried dates, and briny capers—that create an amazing blend of flavors and textures. Chicken thighs, with their higher fat content, give this dish a wonderful richness and juiciness that chicken breasts lack. This dish is easy to make, delicious leftover or reheated, great hot or at room temperature, and perfect for toting in a covered dish. Be sure to serve it over steamed brown rice or couscous to soak up all those delicious juices.


Uncooked boneless skinless chicken thigh(s)

2 pound(s)

Canned artichoke hearts without oil

14 oz, drained and quartered

Dried date(s)

¾ cup(s), pitted and chopped

Packed light brown sugar


Golden seedless raisins

¼ cup(s)


12 medium, pimiento-stuffed Manzanilla olives, halved

Balsamic vinegar

2 Tbsp


3 medium clove(s), minced

Dried basil

1 Tbsp


1 Tbsp, drained

Olive oil

1 Tbsp, extra-virgin

Dried oregano

2 tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Reduced-sodium chicken broth

½ cup(s)


  1. Combine the chicken, artichoke hearts, dates, sugar, raisins, olives, vinegar, garlic, basil, capers, oil, oregano, salt, and pepper in a large zip-close plastic bag. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 8 hours or overnight.
  2. Preheat the oven to 350ºF. Remove the chicken pieces from the marinade and arrange them in a single layer in a large roasting pan. Pour the marinade over the chicken, then pour in the broth. Bake until a thermometer inserted into the thickest part of the chicken registers 160ºF, 35–45 minutes. Yields 1 thigh with about 1/2 cup sauce.