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Ginger-Garlic and Lime Chicken Thighs with Escarole Salad - Recipe Cost

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10 bone-in chicken thighs with skin on

For the Marinade:

2 inch piece of fresh ginger – grated

For the Escarole Salad:

1 head escarole – cleaned and torn

2 vine ripe tomatoes – sliced

Salt

Black pepper

Balsamic vinegar

Olive oil

Ingredients	Per Serving Qty	Common Price	Price per Serving
4-5 cloves of garlic chopped	1/2 garlic cloves	$4.00 per pound	$0.01
½ cup of Italian parsley – chopped	2 3/8 teaspoons	$1.09 per cup	$0.05
Juice and zest of 2 limes	0.1 juice	n/a
3 - 4 tbs. canola oil	1.05 teaspoons	$4.49 per 40 fluid ounces	$0.02
½ tsp. salt	0.05 teaspoon	$2.91 per 16 ounces	$0.00
½ tsp. black pepper	0.05 teaspoon	$7.99 per 16 ounces	$0.00
1 tsp. ground cumin	0.1 teaspoon	$1.69 per 1 1/4 ounces	$0.01
1 tsp. sugar	0.1 teaspoon	$1.44 per pound	$0.00
½ tsp. cinnamon	0.05 teaspoon	$2.99 per 4 ounces	$0.00
1 red onion – sliced thin	0.1 onion	$0.99 per pound	$0.07
½ can - pitted black olives	0.05 can	n/a
Grated Romano or Parmesan cheese	0.1 romano	n/a
Total per Serving			$0.18
Total Recipe			$1.77