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


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


Serves: 4


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.