TERIYAKI CHICKEN (8 PC)

Ingredients

Ingredient Weight Measure Issue
CHICKEN, 8 PC CUT, SKIN REMOVED 82 lbs
WATER 11 lbs 1 gal 1-1/4 qts
SOY SAUCE 6-1/3 lbs 2 qts 2 cup
JUICE,PINEAPPLE,CANNED,UNSWEETENED 5 lbs 2 qts 1 cup
GINGER,GROUND 4-5/8 oz 1-1/2 cup
PEPPER,BLACK,GROUND 1-1/3 oz 1/4 cup 2-1/3 tbsp
GARLIC POWDER 1-1/4 oz 1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK 2-1/8 oz 1/4 cup 2/3 tbsp

Method

1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. Place approximately 22 pounds in each
roasting pan.
2 Combine water, soy sauce, pineapple juice, ginger, pepper, and garlic powder; mix well. Pour 3-1/2 qt marinade over chicken in
each pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes, turning once.
3 Drain chicken. CCP: Reserve marinade under refrigeration at 41 F. or lower for use in Step 5.
4 Lightly spray chicken with cooking spray. Place chicken, meat side up, on lightly sprayed sheet pans.
5 Using a convection oven, bake 20 minutes at 325 F. on high fan, closed vent. Baste chicken with 1 cup reserved marinade per pan.
Discard remaining marinade. Bake an additional 20 minutes for a total of 40 minutes. CCP: Internal temperature must reach 165
F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 In Step 2, 2 gallons of prepared teriyaki sauce may be used per 100 portions.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
296 cal 6 g 42 g 10 g 119 mg 1726 mg 34 mg

Portion

8 Ounces

Yield

100


( categories: )