Ginger-Garlic and Lime Chicken Thighs with Escarol

Catherine Cappiello Pappas


This is a delicious and flavorful take on summer chicken recipes. It's fresh and exotic flavors will transport you to the islands!


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55 Min
25 Min


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  • ·
    10 bone-in chicken thighs with skin on
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    for the marinade:
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    2 inch piece of fresh ginger – grated
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    4-5 cloves of garlic chopped
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    ½ cup of italian parsley – chopped
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    juice and zest of 2 limes
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    3 - 4 tbs. canola oil
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    ½ tsp. salt
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    ½ tsp. black pepper
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    1 tsp. ground cumin
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    1 tsp. sugar
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    ½ tsp. cinnamon
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    for the escarole salad:
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    1 head escarole – cleaned and torn
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    1 red onion – sliced thin
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    ½ can - pitted black olives
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    2 vine ripe tomatoes – sliced
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    grated romano or parmesan cheese
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  • ·
    black pepper
  • ·
    balsamic vinegar
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    olive oil

How to Make Ginger-Garlic and Lime Chicken Thighs with Escarol


  1. For the 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.

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