Ginger And Lime Chicken Thighs With Escarole Salad Recipes

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GINGER AND LIME CHICKEN THIGHS WITH ESCAROLE SALAD



Ginger and Lime Chicken Thighs with Escarole Salad image

Provided by Living the Gourmet

Time 30m

Number Of Ingredients 20

10 bone-in chicken thighs with skin on
2 inch piece of fresh ginger - grated
4-5 cloves of garlic chopped
½ cup of Italian parsley - chopped
Juice and zest of 2 limes
3 - 4 tbs. canola oil
½ tsp. salt
½ tsp. black pepper
1 tsp. ground cumin
1 tsp. sugar
½ tsp. cinnamon
1 head escarole - cleaned and torn
1 red onion - sliced thin
½ can - pitted black olives
2 vine ripe tomatoes - sliced
Grated Romano or Parmesan cheese
Salt
Black pepper
Balsamic vinegar
Olive oil

Steps:

  • 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.
  • 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.

GINGER-LIME CHICKEN



Ginger-Lime Chicken image

Though this may look like regular old chicken, don't be fooled: It's buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger - or whatever seasonings you choose - from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.

Provided by Ali Slagle

Categories     dinner, weekday, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
1/3 cup mayonnaise
1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Steps:

  • Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
  • To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
  • To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
  • Serve chicken with lime wedges, for squeezing on top.

GINGER-GARLIC AND LIME CHICKEN THIGHS WITH ESCAROLE SALAD RECIPE - (4.7/5)



Ginger-Garlic and Lime Chicken Thighs with Escarole Salad Recipe - (4.7/5) image

Provided by ladygourmet

Number Of Ingredients 22

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

Steps:

  • 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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