Source: U.S. Department of Defence
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Teriyaki Chicken (Thighs)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 114 01
TERIYAKI CHICKEN (THIGHS)
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
308 cal
1g
38 g
16 g
135 mg
487 mg
20 mg
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.
Place chicken thighs on each lightly sprayed sheet pan. Lightly spray chicken with cooking spray. Discard remaining teriyaki
4
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.
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|
| Yield: 100 | Portion: 4 Ounces |
| Calories: | 308 cal |
| Carbohydrates: | 1g |
| Protein: | 38 g |
| Fat: | 16 g |
| Cholesterol: | 135 mg |
| Sodium: | 487 mg |
| Calcium: | 20 mg |
| 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. Place chicken thighs on each lightly sprayed sheet pan. Lightly spray chicken with cooking spray. Discard remaining teriyaki 4 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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence