Grilled Portuguese Chicken And Rice

• 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

1. Combine lemon juice, 1 tbsp oil, paprika, oregano, salt, chilies, garlic and chicken in a large bowl.
2. Preheat grill and oil grates. Grill chicken, loosely covered with foil, for 6 mins per side, or until golden brown and cooked through.
3. 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.
4. Serve chicken with rice and tomato chutney.

lemon juice, olive oil, sweet paprika, oregano, salt, red bird, clove garlic, chicken thigh, spring onions, red pepper, corn kernels, white rice, green olives, cilantro, tomato chutney

Taken from recipes-plus.com/api/v2.0/recipes/37091 (may not work)