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Serve this delicious grilled chicken with my mother-in-law’s famous Red Spaghetti and grilled zucchini.
4 chicken bottoms (thighs and drumsticks)
1 tablespoon fresh rosemary, chopped into small pieces
2 tablespoons brown sugar
1 and 1/2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon black pepper
1 teaspoon salt
1 package Tuscanini Spaghetti
1 small onion, diced
2 tablespoons oil
2 (15-ounce) cans Gefen Tomato Sauce
salt, to taste
pepper, to taste
Preheat grill to high.
Wash and clean chicken bottoms, trimming the chicken of any excess fat. Pat the chicken dry. This will help create a super crispy skin.
In a small bowl, combine all spices. Spread rub on all sides of the chicken. Let rest at room temperature until grill is hot.
Place chicken, skin-side up, on hot grill and close the lid. Flip the chicken every five to seven minutes until the internal temperature of the chicken reaches 185–190 degrees Fahrenheit (about 30-35 minutes for drumsticks. Bottoms will need about 45 minutes).
Let rest 10 minutes before serving. Serve with Red Spaghetti (recipe follows).
Whenever my in-laws host a BBQ, my mother-in-law always makes her famous red spaghetti. It’s a true staple that’s so simple to prepare!
Prepare spaghetti according to package instructions.
Sauté the onion in oil until golden. Add both cans of tomato sauce and bring to a boil. Add spaghetti, season with salt and pepper to taste, and serve! That’s all!
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rosemary chicken How would you recommend cooking this if I would like to cook it in the oven not on the grill?
I would cook it on a grill pan on the stove.
How would you recommend cooking this if I were to cook it in the oven and not grill it?