• 400g/14oz spaghetti
  • 3 fresh red chillies
  • 1 tbsp chili flakes
  • 5 tbsp unsalted Butter
  • 3 garlic cloves
  • 5 tbsp extra virgin olive oil
  • 1 tbsp chopped flatleaf parsley
  • salt
  • 2 or a whole  chicken breast or 4 pcs whole chicken leg (without bone)
  • 2 Tbsp fresh lemon juice
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh parsley
  • 1 Tbsp minced fresh oregano
  • 1 Tbsp minced fresh rosemary
  • 2 tsp minced fresh thyme
  • salt and pepper
  • 1 Tbsp minced garlic



Prepare the chicken

  • Place the chicken on a chopping board and cover with a piece of baking paper or clingfilm.
  • Use the flat side of a meat mallet (or a heavy rolling pin) to flatten the chicken until it is ½" thick.
  • In a medium mixing bowl whisk together olive oil, lemon juice, basil, parsley, oregano, rosemary, thyme, and garlic. Season with salt and pepper to taste
  • Place chicken in a size resealable bag. Pour marinade mixture over chicken. Seal bag while pressing out excess air.
  • Rub marinade over chicken while turning pieces to coat with herbs and garlic until it's evenly distributed
  • Transfer to refrigerator and let marinate 1 - 8 hours.
  • Preheat a gas grill over medium-high heat to about 425 degrees.
  • Grill chicken until center registers 165 degrees in thickest portion, about 5 minutes per side.
  • Let rest a few minutes before serving. Garnish with more fresh basil and parsley if desired.
  • Remove from the heat and tent with foil to keep warm.

Prepare the pasta

  • Whilst the chicken is cooking bring a large pan of water to a boil.
  • Once the water is boiling, add 1 tbsp of salt and add the pasta.
  • Cook the pasta until al-dente.
  • Reserve a cup of the pasta cooking water and then drain the pasta. Then return it to the pan.


  • Melt the stick of butter over a low heat in a small pan. Then add some of the olive oil
  • Peel and chop the garlic finely.
  • Add the garlic to the butter and cook it over a very low heat. Don't let the garlic color. then add the dry chili and the chopped chilis (it depends how you like your spice)
  • Pour half of the garlic butter into the pasta, add ¼ cup of the pasta cooking water and then stir in the pasta. Cook over a medium heat until everything is well coated.
  • Add more pasta cooking water if needed.
  • Slice the chicken and serve along side the pasta.
  • Drizzle the dish with the remaining butter and garnish with chopped parsley.