Source: MRS 2020
MRS: 512 — Poultry (500s)

BBQ Chicken

Meal Component Contribution:
2½ oz. eq. meat/meat alternate
Number of Portions: 80  Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate
  •  Meat/Meat Alternate

INGREDIENT
MEASURE (FOR 80 SERVINGS)
Chicken, 8 Piece Cut, IQF, #1022
80  servings , (Cooked Average)
Sauce, BBQ, Hickory Smoke, #2253
3  cups
Pan Release Spray, Vegetable Oil, #2514
20  second spray
DIRECTIONS

1.

Thaw the chicken in the refrigerator.

CCP: Hold under refrigeration (41 degrees F or lower).

2.

Drain the chicken well.

3.

Place the chicken pieces in a large bowl and then toss them with the barbeque sauce until they are well coated.

4.

Place the chicken on sheet pans sprayed with food release spray or lined with pan liners.  (The chicken should be panned in single layers, with like pieces on one sheet pan, such as all of the drumsticks together, all of the wings together, etc.  Larger pieces of chicken take longer cooking time than smaller pieces).

5.

To bake:
Conventional Oven: 350 degrees F, 1 hour.
Convection Oven: 350 degrees F, 1 hour.

 

Check the temperature of different sized pieces after 25 minutes of cooking, as different pieces may take longer to bake.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

6.

Transfer the chicken to steamtable pans for serving, or cover and store in warmer until ready to serve.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F.  Check temperature every 30 minutes.

7.

Portion 1 breast, or 1 drumstick and 1 wing, or 1 thigh, or 2 drumsticks, or 3 wings for serving. Each portion provides 2½ oz. eq. serving of meat/meat alternate.

CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats, Poultry and Fish" provides seasoning and serving ideas for poultry.

Miscellaneous Notes

Ounce equivalence information is based on data from the USDA FNS Food Buying Guide for School Meal Programs.

Nutrients Per Serving
Calories
262
Carbohydrates
3.07 g
Dietary Fiber
0.00 g
Protein
19.00 g
Sodium
160.00 mg
Total Fat
9.50 g
Sat. Fat
3.00 g
Trans Fat
0.00 g


Illustrated Presentation of BBQ Chicken
1.

Baked BBQ Chicken on a sheetpan