3birds eye chilliesor more depending on desired spiciness
1tbspred wine vinegar
1onioncut into chunks
In a food processor or blender combine the garlic clove, oregano, paprika, chillies, half an onion, lemon juice, olive oil, red wine vinegar and chilli powder. Blend until the chillies have broken down. Taste the sauce and add more chilli powder or chillies until the sauce reaches your desired spiciness.
Place the chicken breasts in a ziploc bag and pour in 2/3 of the marinade. Allow to marinate for a minimum of 4 hours and preferably overnight.
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
Wash the peppers and remove the stem and seeds. Cut them into chunks and place the slices in a baking dish along with the chunks of onion.
Place the chicken breasts on top of the vegetables and bake in the oven for 35 to 45 minutes or until the juices run clear. Half way through cooking brush the chicken with some of the remaining peri-peri marinade.
Before serving warm the remaining marinade and serve on the side and sprinkle the chicken with chopped parsley. Enjoy!