Rub the skin of the chicken with the Portuguese Seasoning.
Combine the rice with the chopped capsicum, mint and onion, and the peas. Stir in oil and lemon juice, and grind pepper over if you want to. Set aside in a serving bowl.
Cook the chicken over high heat on your barbecue. Make sure that you cook it long enough to cook around the joint of the bones, and finish with skin side down so that it becomes brown and crisp.
Serve with the rice salad.
Portuguese Seasoning
Is a mix of paprika, salt, red pepper flakes, cumin, chilli, cinnamon, ginger, lemon and allspice.