Molly Marbella: Summer Edish


This is great served hot day-of, and kind of even better served cold the next, so prepare accordingly and maybe even double it to ensure leftovers. The grilled bread will undoubtedly become soggy as it sits, but that's kind of the joy of it all––it’s real job is to act as a sponge for the delicious vinegar-y caper currant marinade.

Active Time: 1 hr

Total Time: 1 hr, plus marination

Summer Marbella


  • 6 garlic cloves
  • 5 large sprigs oregano
  • 1 large shallot
  • 1 pound ripe plums (6-8)
  • 1 bunch flat-leaf parsley and/or basil


  • ½ cup olive oil, plus additional for grilling and serving
  • ¾ cup white wine vinegar, plus additional for serving
  • 2 tablespoons honey
  • Kosher salt, freshly ground black pepper
  • ¼ cup capers in brine
  • ½ cup currants or golden raisins
  • 4 1” thick slices sourdough bread


  • 4 large bone-in, skin-on chicken legs, about 3 ½ pounds

1. Make the marinade:

  • Peel and crush 7 garlic cloves with the side of a large chef’s knife. Set one garlic clove aside for later on.
  • In a medium bowl, whisk to combine ½ cup olive oil, ¾ cup white wine vinegar, 2 tablespoons honey, 2 tablespoons plus 1 teaspoon salt, 1 ½ teaspoons black pepper. Add the garlic, ¼ cup capers and 5 sprigs of oregano.
  • Place 4 chicken legs in a large, resealable plastic bag. Add the contents of the marinade and seal the bag, pushing out any excess air. Transfer to the refrigerator and let marinate, at least 1 hour and up to 24 hours in advance (the longer the better), flipping the bag halfway through to encourage even marinating.

2. Do some prep and get grilling:

  • About 30 minutes prior to grilling, remove the chicken from the refrigerator. Preheat a grill to medium with a cool zone in one area. Clean and oil the grill grate.
  • Remove chicken from marinade and pat dry. Reserve the marinade.
  • Transfer chicken legs to the grill, skin side down, and cover. Let grill until well-marked on the skin, and flip. Continue to grill, covered, maintaining an internal temperature of 375-400 degrees and moving the legs to the cool zone to prevent flare-ups as necessary, about 25-35 minutes. Legs should register 160 degrees with an instant read thermometer when the probe hits the thickest part of the thigh.

3. While the chicken grills, make the dressing and prep for the panzanella:

  • Transfer the marinade to a small saucepan. Place the pan over high heat and bring to a boil. Reduce heat to maintain a steady boil and let cook until reduced by one-third, about 5-7 minutes. Remove from heat and discard the oregano stems and the remaining garlic cloves.
  • Peel and thinly slice 1 shallot. Add to the warm marinade, along with ½ cup currants/golden raisins.
  • Pit one pound of plums and cut into wedges.
  • Pick the leaves from one bunch parsley and or basil. You should have a couple of big handfuls.

4. Finish it up:

  • Towards the end of grilling, slice 4 one-inch thick pieces of a sourdough or country loaf. Drizzle generously with olive oil. Transfer to a hot part of the grill and grill until toasty and golden, with a bit of char on the edges, about 2-3 minutes per side. Remove from the grill and rub with remaining garlic clove.
  • Tear the bread into large pieces and add to a large bowl. Add the plums and the currant-caper dressing. Toss to combine, drizzle with more olive oil, and season generously with salt and pepper. The salad should feel highly flavored and punchy. If you need to add a splash of vinegar, do so here, as well. Fold in the parsley and/or basil.
  • Serve the chicken with the panzanella right alongside.

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