Santorini Chicken
by Ephratah Schwennesen
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
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August 1, 2025
Santorini Chicken looks impressive, tastes incredible—and it’s so simple to make! This dish pairs tender, seasoned chicken with a vibrant mix of fruit and briny olives, creating the perfect sweet-and-savory balance. Serve it over a fluffy bed of rice pilaf for a meal that’s as beautiful as it is flavorful.
Ingredients (14)
Ingredients (14)
Instructions
Combine the garlic (6 cloves), oregano (2 Tbsp), salt (2 tsp), black pepper (½ tsp), red wine vinegar (½ cup), olive oil (½ cup), apricots (½ cup), prunes (½ cup), olives (½ cup), capers (½ cup), and bay leaves (6 leaves) in a medium sized bowl. Add the chicken thighs (2 ½ lb) and toss to coat, then refrigerate overnight or at least six hours.
Preheat your oven to 350 °Fdegrees. Spray a 9x13 inch baking dish lightly with cooking spray.
Preheat a gas or charcoal grill for 10 to 15 minutes on high heat. Remove chicken from marinade making sure to reserve all of the marinade.
Important Note: Do not discard the marinade!
Lightly sear each piece of chicken, about 5-7 minutes per side. Once seared, place the chicken pieces into the prepared baking dish. After all the chicken is nestled into the baking dish. Pour the reserved marinade over the chicken.
Sprinkle the brown sugar (½ cup) and white wine (½ cup) evenly over the chicken. Bake for 45 minutes or until chicken registers an internal temperature of at least 165 °F degrees on an instant read thermometer.
Remove from the oven and allow the chicken to rest for 5 minutes. Serve over Mediterranean Rice Pilaf, making sure to drizzle some of the flavorful pan sauce on top for the perfect finish.
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