Portuguese Grilled Chicken with Port and Olives
Beautiful scenes from Portugal - and Chicken Thighs marinated in a Port Wine Spice Mixture, grilled and topped with chopped olives.
1 cup Port wine (I use tawny port)
1/4 cup olive oil
2 tablespoons white balsamic vinegar (or other light vinegar)
6 cloves garlic, minced
1 teaspoon salt
1 tablespoon ground cumin
8 chicken thighs, bone-in, skin-on
1/3 cup chopped green olives
Make marinade: In a medium bowl, whisk together Port, olive oil, vinegar, garlic, salt and cumin. Place chicken in a pan, pour marinade over, cover and refrigerate at least two hours or overnight. Grill about 20-25 minutes, turning a couple of times and basting with the marinade. remove to serving platter and garnish with olives. Serves 4.