Inspired by travels to Portugal - chicken thighs marinated in Port wine, garlic and cumin, grilled and topped with chopped olives.
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.