Grilled Peri Peri Chicken with Lemon Herbed Spaghetti Squash

I LOVE NANDO’S. One just opened up a couple blocks down the street from me and it’s fantastically convenient, yet dreadfully tempting as fresh chicken sadly sits in my fridge while I rummage for my car keys at the prospect of Nando’s.

Well, I searched the web for the best Nando-esque peri peri chicken for y’all that don’t live near one or want to try it on your own. I paired it with a light lemon herbed spaghetti squash to balance the fiery spice of the peri peri sauce. Enjoy!

Grilled Peri Peri Chicken with Lemon Herbed Spaghetti Squash

  • Servings: 4-6
  • Print


  • 6 chicken thighs or breasts
  • Peri Peri sauce
  • 6 cups cooked spaghetti squash


  • 3 tbsp olive oil
  • 1 medium lemon, juiced
  • 2 cloves garlic, minced
  • 1 tsp thyme, chopped
  • 1 tsp rosemary, chopped
  • 1 tsp basil, chopped
  • 1/2 tsp each of salt and pepper
  • Freshly grated Parmesan to garnish


  • 2-6 birds-eye red chills (2 is mild, 6 is very spicy)
  • 1 large red bell-pepper
  • 1 lemon, juiced
  • 2 tbsp paprika
  • 1 tbsp oregano
  • 1/2 tsp red chilli powder
  • 1/2 cup cooking oil (canola or coconut)
  • 5 cloves garlic
  • 4 tbsp balsamic vinegar
  • 2 tsp salt
  • 1 tsp black pepper

Let’s cook: IMG_0473

  1. Blend Peri Peri sauce ingredients until smooth. Carefully cut crosswise slits down the length of each chicken piece, 1/3rd of the way through. Pour the sauce in a large bowl and immerse chicken in it. Cover and refrigerate overnight.
  2. Microwave your spaghetti squash 12 minutes, let cool.
  3. Fork out the flesh of the spaghetti squash into a large bowl and toss with the seasoning. Plate and garnish with freshly grated Parmesan and extra lemon juice to taste.
  4. Heat your grill to high heat. Remove chicken from marinade, shake off excess sauce, and grill 3-4 minutes on each side, lid off. Plate with the spaghetti squash, and enjoy!


Peri Peri sauce is adapted from fauzia’s kitchen fun! Thank you.






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