Grilled Chicken Thighs with Sweet Onions & Peppers Recipe – Sunset Magazine

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 red onions, thinly slivered lengthwise
• 1 1/2 pounds sweet peppers (such as red bell or Gypsy), stemmed, seeded, and slivered lengthwise
• 1/2 cup ruby Port
• 1/3 cup drained capers
• 3 tablespoons chopped fresh thyme leaves
• Salt and freshly ground pepper
• 12 chicken thighs (6 to 8 oz. each)
• 1/4 cup chopped Italian parsley