balsamic
chicken
corn
tomato
dinner
roasting
grilling
gluten-free
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Rachael's Balsamic-Marinated Chicken Legs, Green Tomato Salad and Corn with Garlic Butter

Rachael's Balsamic-Marinated Chicken Legs, Green Tomato Salad an…

How to Make a Sicilian Negroni | John Cusimano

When to Use Black Pepper vs White Pepper, According to Rach

Former Pittsburgh Steelers Coach Bill Cowher on Ben Roethlisberg…

Deals From MorningSave: Wrinkle-Fighting Device, Luxe Sheet Mask…

How to Make Veal or Chicken Marsala Melts | Rachael Ray

Healthy Snack Ideas That Are Made In Minutes + Keep You Full for…

How to Make Healthy Turkey Chili | Dr. Ian Smith

Therapy Golden Retriever Has the CUTEST "Taste Testing" Skill & …

How to Make Beef Steaks with Za'atar Dressing, Roasted Tomatoes …

How to Make Chile Rellenos | Rachael Ray

How to Make a Jalapeño Pickle Roll Dog | Chef Justin Sutherland

How to Make Crispy Fish Tacos with Sriracha Mayo and Spicy Coles…

Michael Strahan Reveals What He Was Thinking During His Journey …

How to Make Instant Pot Buffalo Chicken Chili | Jeffrey Eisner

How to Make Hot Turkey Sandwiches with Sausage and Cornbread Stu…

How to Make Capon's Tailgating Meatball Hero Bar |  Chef Josh Ca…

How to Make a Chocolate Chip Cookie Cake | The Hutch Oven's Emil…

How to Make Former NY Giant Rashad Jennings' Sliders With Bacon,…

How to Make an Elvis Banana Bread Sandwich | The Potash Twins

Rach whips up a quick and easy summer meal, complete with two sides that are quickly pulled together while the chicken's cooking.

Ingredients

For the Chicken
  • About 3 tablespoons aged Balsamic vinegar
  • About 1 tablespoon Worcestershire sauce
  • 4 large cloves garlic, crushed
  • 1 round tablespoon Calabrian chili paste, or 1½ teaspoons crushed red pepper flakes
  • About ½ cup extra-virgin olive oil (EVOO)
  • 12 chicken legs/drummers
  • Salt and pepper
For the Salad
  • 3 large green tomatoes, cored, quartered and thinly sliced
  • 1 small red onion, peeled, quartered and thinly sliced
  • A handful each parsley and mint, about 1 cup loosely packed, chopped
  • Salt and pepper
  • Juice of 2 limes
  • About 3 tablespoons extra-virgin olive oil (EVOO)
For the Corn
  • Cooking spray, for grill pan or griddle
  • 4 ears of corn on the cob, husks tied and silk removed
  • 4 tablespoons butter
  • 2 cloves garlic, crushed
  • Salt and coarse black pepper
  • Freshly grated Parmigiano-Reggiano cheese, to serve

Yield

Serves: 4

Preparation

Combine marinade in bag. Season legs with salt and pepper and add to marinade. Chill chicken several hours or overnight.

To prepare legs, preheat oven to 400˚F. Arrange legs on wire rack over foil-lined baking sheet and shake off excess marinade as you remove to tray. Bake 35-40 minutes, turning once, to crispy and skin is tight. Chicken can also be grilled over medium high, 375˚ to 400˚F, turning occasionally.

For salad, combine all ingredients in shallow dish or bowl and let stand 20 minutes. Toss again to serve.


For corn, preheat griddle or grill over medium-high heat, spray with cooking spray and cook corn 8-10 minutes, turning occasionally. Melt butter in small pot with crushed garlic, liberally brush on corn and season with salt and coarse black pepper. Sprinkle corn with freshly grated Parm to serve.