Portuguese Grilled Chicken with Port and Olives

Scenes from Portugal - Chicken Thighs marinated in 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, 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 - 26 minutes, turning a couple of times and basting with the marinade.  Remove to serving platter and garnish with olives.  Serves 4.