Ingredients

• 1 kg boneless chicken
  breast steaks (approximately 6-8 )
• 2-6 whole red chilies
  (adjust spice level to your taste.)
• 1 big red
  capsicum/bell-pepper
• 1 lemon’s juice
• 2 tbsp. paprika powder
• 2 tsp. salt
• 1 tbsp. oregano
• 1/2 tsp. red chili powder
• 1/2 cup oil (vegetable or
  olive)
• 5 cloves of garlic
• 4 tbsp. brown vinegar
• 1 tsp. black pepper
• 1/4 tsp. red or orange
  food colour

Instructions

Clean, dry the fillets, then gently kilos the thicker elements to get them to a
fair thickness. Blend all
of the components and pour this sauce over the steaks. Mix till each piece is covered well. Refrigerate overnight. Remove the fillet from the refrigerator and bring them to room temperature. When prepared to cook, shake the extra marinade off the chicken and grill on a bbq/charcoal grill for 6-10 mins in line
with facet or till cooked via and that
they start to char. While the steaks are cooking, pour the marinade/sauce right into a small saucepan, add 1/2
of a cup of water and simmer till the sauce thickens and is cooked. You can use
this scrumptious sauce to
brush the cooked steaks whilst they
arrive out of the oven or to serve at the side.