TERIYAKI CHICKEN (THIGHS)

Ingredients

Ingredient Weight Measure Issue
CHICKEN,THIGHS,BNLS/SKNLS,RAW 31-1/4 lbs
WATER 2-1/3 lbs 1 qts 1/2 cup
SOY SAUCE 1-3/8 lbs 2-1/4 cup
JUICE,PINEAPPLE,CANNED,UNSWEETENED 1-1/8 lbs 2 cup
GINGER,GROUND 1 oz 1/4 cup 1-2/3 tbsp
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp
GARLIC POWDER 1/4 oz 3/8 tsp
COOKING SPRAY,NONSTICK 1-1/2 oz 3 tbsp

Method

1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. Place chicken in roasting pans, cover.
2 Combine water, soy sauce, pineapple juice, ginger, pepper, and garlic powder; mix well.
3 Pour teriyaki sauce over chicken in each pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes.
4 Place chicken thighs on each lightly sprayed sheet pan. Lightly spray chicken with cooking spray. Discard remaining teriyaki
sauce.
5 Using a convection oven, bake 12 to 14 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F.
or higher for 15 seconds.
6 Transfer chicken to steam table pans. 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
308 cal 1 g 38 g 16 g 135 mg 487 mg 20 mg

Portion

4 Ounces

Yield

100


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