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
  • Print
Take some inspiration from Portugal with this spicy aromatic chicken and rice dish seasoned with paprika, oregano, chilli and garlic.
Looking for more chicken and rice dishes?


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.

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