Chicken teriyaki 400pp@4oz chix Recipe
Ingredients
- 125 pounds chicken thigh, boneless, skinless
- 9 cups Soy sauce
- 8 cups Pineapple juice, canned
- 1 1/3 cups Ginger, ground
- 1 1/2 teaspoons Garlic powder
- 1/4 cup black pepper
- 3/4 cup vegetable shortening
Directions
- Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. Place chicken in roasting pans, cover.
- Combine water, soy sauce, pineapple juice, ginger, pepper, and garlic powder; mix well.
- Pour teriyaki sauce over chicken in each pan; cover.
- CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes.
- Place chicken thighs on each lightly sprayed sheet pan. Lightly spray chicken with oil.
- Discard remaining teriyaki sauce.
- 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.
- Transfer chicken to steam table pans. Hold for service at 140 F. or higher.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 400 servings | |
| Calories 247 | |
| Calories from Fat 158 | 64% |
| Total Fat 17.49g | 22% |
| Saturated Fat 5.01g | 20% |
| Trans Fat 0.38g | |
| Cholesterol 94mg | 31% |
| Sodium 409mg | 17% |
| Potassium 239mg | 7% |
| Total Carbs 1.33g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.61g | 0% |
| Protein 19.75g | 32% |
