Grilled Chicken Chop with Spaghetti aglio e olio

Have been craving for Spaghetti aglio e olio, so simple yet delicious. 

Last weekend, a relative passed me a portion of honey baked ham that was brought back from Australia. Decided to add into my aglio olio. =) 

Ingredients & Cost (Serve 2) 

2 boneless chicken thigh - S$5.10 

1/3 of 1pkt spaghetti - S$2.30/pkt 

5 big cloves garlic - S$0.50/100g

2 chili padi - S$0.80 a bagful

Olive oil 

Butter (optional)

Salt & Pepper 

Vegetarian mushroom or oyster Sauce 

Steps

1. Wash Chicken Thigh and Pat Dry. Use the back of the knife, give the thigh a few chops especially on the thicker parts.

Season with salt and black pepper. Mix in 2 tablespoon of vegetarian mushroom/ oyster sauce. Mix well and put in fridge to let it marinate for at least 2 hours. 

2. Prepare a pot of water and bring to boil. Add in 2-3 tsp of salt and let it boil again. Put in spaghetti and simmer for about 8-10 mins (al dente). Meanwhile, finely chop garlic and chili padi. 

3. Heat Pan, lightly oil the pan and place the chicken with skin down first to release the chicken fats from the skin. Let it brown lightly before you turn the other side. 

Meantime, remember to check on the spaghetti and make sure it's not over cooked. Once it's cooked, drain and set aside. 

Continue to brown both side of chicken, add a little butter and pan fry till cooked. 

4. In a clean pan, add olive oil and fry garlic till fragrance then add in chili padi. If you don't like it too spicy, add later. 

5. As mention earlier, I'm adding some ham to my aglio olio so the ham will go into the pan once garlic is fragrant. 

6. Add in the spaghetti and season with salt and black pepper. (I'm using sea salt and black peppercorn mill). 

Season according to your taste. As I'm using ham hence I use lesser salt because the ham does gives a saltish flavor. 

7. Serve together with the chicken chop. 

Bon Appetit!