Ingredients

1/3 cup (80ml) lemon juice
1 tablespoon olive oil
1 tablespoon sweet paprika
2 teaspoons dried oregano leaves
1 teaspoon sea salt flakes
2 small fresh red Thai chillies, seeded, chopped finely
1 clove garlic, crushed
8 x 110g chicken thigh fillets
1/3 cup (110g) tomato chutney

Rice
1 tablespoon olive oil
4 green onions (green shallots), chopped finely
1 clove garlic, crushed
1 medium (200g) red capsicum, chopped finely
125g can corn kernels, rinsed, drained
2 x 250g packets cooked long grain
white rice (see Cook's Note)
1/3 cup (40g) seedless green olives, chopped coarsely
¼ cup chopped fresh coriander
salt and freshly ground black pepper

Method

Combine the juice, oil, paprika, oregano, salt, chilli, garlic and chicken in a large bowl; mix well.

Add the chicken to a pre-heated, oiled grill plate (or grill or barbecue). Cook chicken over medium heat, covered loosely with foil, until browned both sides and cooked through.

Rice
Meanwhile, heat the oil in a large frying pan, add the onion, garlic, capsicum and corn; cook, stirring, until vegetables have softened. Add rice, cook, stirring, for about 5 minutes, to separate rice grains and heat through. Stir in olives, coriander and salt and pepper to taste.

Serve the chicken with rice and tomato chutney.

Not suitable to freeze. Rice suitable to microwave.

Cook's note: You can substitute 3 cups of cooked long grain rice for the pre-cooked rice packets listed in the recipe. For more intense flavour, marinate the chicken overnight.

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