Grilled Portuguese Chicken

• 1/3 cup lemon juice
• 2 tbsp olive oil
• 1 tbsp sweet paprika
• 2 tsp dried oregano
• 1 tsp sea salt flakes
• 2 None red chilies, deseeded, finely chopped
• 1 clove garlic, minced
• 8 None chicken thighs
• 4 None green onions, finely chopped
• 1 None red pepper, deseeded, finely chopped
• 7 oz sweet corn
• 18 oz long-grain rice
• 1.5 oz pitted green olives, roughly chopped
• 2 tbsp fresh cilantro leaves, chopped
• None None tomato chutney, to serve

1. Whisk together lemon juice, 1 tbsp oil, paprika, oregano, salt, chilies and garlic. Add chicken and toss to coat.
2. Preheat broiler. Cook chicken until browned on both sides and cooked through. Remove from heat and cover loosely with foil.
3. Meanwhile, heat 1 tbsp oil in a large frying pan. Cook onions, pepper and sweet corn, stirring, until softened. Add rice and cook, stirring, for 5 mins, to separate grains and heat through. Add olives and cilantro. Season.
4. Serve chicken with rice and tomato chutney.

lemon juice, olive oil, sweet paprika, oregano, salt, red chilies, clove garlic, chicken, green onions, red pepper, sweet corn, longgrain rice, green olives, cilantro, tomato chutney

Taken from recipes-plus.com/api/v2.0/recipes/30741 (may not work)