Let's go away to the islands with there Ginger and Lime infused Chicken Thighs. Serve with a light, fresh escarole salad. What more could you ask for?!
Ginger and Lime Chicken Thighs with Escarole Salad
- Total Time: 30 minutes
- Yield: 10 Servings 1x
Ingredients
Units
Scale
- 10 bone-in chicken thighs with skin on
For the Marinade:
- 2 inch piece of fresh ginger - grated
- 4-5 cloves of garlic chopped
- 1/2 cup of Italian parsley - chopped
- Juice and zest of 2 limes
- 3 - 4 tbs. canola oil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. ground cumin
- 1 tsp. sugar
- 1/2 tsp. cinnamon
For the Escarole Salad:
- 1 head escarole - cleaned and torn
- 1 red onion - sliced thin
- 1/2 can - pitted black olives
- 2 vine ripe tomatoes - sliced
- Grated Romano or Parmesan cheese
- Salt
- Black pepper
- Balsamic vinegar
- Olive oil
Instructions
For Chicken & Marinade:
- Combine all of the above in a covered pot and refrigerate for at least one hour or up to overnight.
- Heat a large cast iron frying pan with a tablespoon of olive oil. Add the chicken pieces, skin side down, cook about 2-3 minutes before lowering heat to medium. Cook until the skin is a beautiful golden. About 10-12 minutes.
- Preheat Oven 350 degrees:
- Loosening the chicken with a spatula; flip the chicken to skin side up and transfer the pan to the oven to finish the cooking process. About another 12-15 minutes until the juices run clear.
- Let chicken rest at least 5 minutes before serving.
For the Escarole Salad:
- Plate the escarole in a large serving bowl; add the red onion, tomatoes and olives; grate the Romano cheese and season with salt and pepper. Drizzle the salad with olive oil and balsamic vinegar and toss.
- Top the salad with the chicken thighs and serve.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Miz Helen says
Hi Catherine,
What a wonderful dish, can't wait to try this one! Thanks so much for sharing this awesome recipe with Full Plate Thursday. Hope you have a great week and come back soon!
Miz Helen
Katherines Corner says
such a delicious dish. Perfect for dinner and satisfying any appetite. Thank you for sharing your sweet blog at the Thursday Favorite Things Blog Hop. Your participation helps to make it extra special ♥
Chatty Crone says
I am so behind - but these look delicious - a lot of flavor!
linda says
looking forward to trying the chicken recipe. We'll like the marinate.
Adelina Priddis says
oh all those flavors! Thank you for sharing on Foodie Friday
Chrystal Mahan says
I want to love chicken thighs. I have a weird issue with their texture. If they are char broiled on the grill I think I can manage. I have tried them so many ways. I am not willing to give up just yet, as these look so YUMtastic! Thank you for linking them to Yuck Stops Here party! #stoptheyuck Chrystal@YUMeating.com
Dottie says
Dear Catherine, I am trying to catch up, got behind in visiting a few blogs. This dish looks so tasty. I like the combo of the chicken with the Escarole Salad. Your marinade is a great one for chicken. I just recently started putting cinnamon with chicken. I absolutely love the combo, which also has the flavors of the ginger and lime. What an exciting recipe this one is! Thanks for sharing Blessings...Dottie 🙂
Liz Lewis says
This looks seriously fantastic. BTW I just discovered your Pinterest "Dolce" board and am about to pass out and die at work. I want to devour everything on there!!!
kitchen flavours says
Wow, what a delicious plate of chicken! This is the perfect comfort meal to enjoy with the family!
Thanks for sharing, hope you have a wonderful weekend!
Mary Frances McNellis says
That marinade sounds so flavorful. What a delicious chicken recipe!