Grilled Portuguese Chicken And Rice - cooking recipe

Ingredients

1/3 cup lemon juice
2 tbsp olive oil
1 tbsp sweet paprika
2 tsp dried oregano leaves
1 tsp sea salt flakes
2 None red bird's eye chilies, seeded, chopped finely
1 clove garlic, minced
8 None chicken thigh fillets
4 None spring onions, chopped finely
1 None red pepper, chopped finely
3/4 cup canned corn kernels, drained, rinsed
18 oz cooked long-grain white rice
1/3 cup pitted green olives, chopped coarsely
1 tbsp chopped fresh cilantro leaves
1/2 cup tomato chutney

Preparation

Combine lemon juice, 1 tbsp oil, paprika, oregano, salt, chilies, garlic and chicken in a large bowl.
Preheat grill and oil grates. Grill chicken, loosely covered with foil, for 6 mins per side, or until golden brown and cooked through.
Meanwhile, to make the rice, heat remaining oil in a large frying pan over medium heat. Cook onions, pepper and corn, stirring, until vegetables have softened. Add rice and cook, stirring, for 5 mins. Stir in olives and cilantro and season to taste.
Serve chicken with rice and tomato chutney.