Grilled Portuguese chicken and rice

Sweet and spicy Portuguese chicken is perfectly paired with vegetable studded rice, chutney and lemon wedges.

  • 35 mins cooking
  • Serves 4
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Grilled Portuguese chicken and rice
  • 1/3 cup (80ml) lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon sweet paprika
  • 2 teaspoon dried oregano leaves
  • 1 teaspoon sea salt flakes
  • 2 red bird's-eye chillies, seeded, chopped finely
  • 1 clove garlic, crushed
  • 8 chicken thigh fillets
  • 1/3 cup (110g) tomato chutney
  • 1 tablespoon olive oil
  • 4 green onions, chopped finely
  • 1 clove garlic, crushed
  • 1 red capsicum, chopped finely
  • 125 gram canned corn kernels, drained, rinsed
  • 2 x 250g packets cooked long-grain white rice (see tip)
  • 1/3 cup (40g) pitted green olives, chopped coarsely
  • 1/4 cup chopped fresh coriander (cilantro)


Grilled Portuguese chicken and rice
  • 1
    Combine juice, oil, paprika, oregano, salt, chilli, garlic and chicken in a large bowl.
  • 2
    Preheat an oiled grill plate (or grill or barbecue) to medium.
  • 3
    Cook chicken on grill plate, covered loosely with foil, 6 minutes each side or until browned and cooked through.
  • 4
    Meanwhile, make rice. Heat oil in a large frying pan; cook onion, garlic, capsicum and corn, stirring, until vegetables have softened. Add rice; cook, stirring, 5 minutes, to separate rice grains and heat through. Stir in olives and coriander; season to taste.
  • 5
    Serve chicken with rice and chutney.


For a more intense flavour, marinate the chicken overnight. You can substitute 1 cup uncooked long-grain rice, cooked in boiling water 15 minutes, then drained.