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Ginger-Garlic and Lime Chicken Thighs with Escarole Salad


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  • For the Marinade:
  • 10 bone-in chicken thighs with skin on
  • 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


Preparation time 60mins
Cooking time 85mins
Adapted from


Step 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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