1 cup Port wine (I use Tawny Port)

1/4 cup oliove oil

2 tablespoons white balsamic vinegar (or other light vinegar)

6 cloves garlic, finely chopped

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.  Garnish with olives.  Serves 4.