Grilled Chicken Thighs With Sweet Onions And Peppers

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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

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