ginger-garlic and lime chicken thighs with escarol
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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yield
10 serving(s)
prep time
55 Min
cook time
25 Min
method
Bake
Ingredients For ginger-garlic and lime chicken thighs with escarol
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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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salt
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black pepper
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balsamic vinegar
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olive oil
How To Make ginger-garlic and lime chicken thighs with escarol
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1For 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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Categories & Tags for Ginger-Garlic and Lime Chicken Thighs with Escarol:
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