Portuguese Marinated Chicken
- 15 un Lemons, 12 quartered, 3 whole
- 720 ml GFS Canola Salad Oil
- 1½ c Trade East Paprika
- 360 g Trade East Leaf Oregano
- 80 g GFS Light Brown Sugar
- 30 ml Markon Fresh Peeled Garlic, minced
- 15 ml Trade East Crushed Red Pepper
- 10 ml Trade East Ground Black Pepper
- 4.08 kg Idaho Baker Potatoes
- 24 un Chicken Breast Halves, thawed
- 72 un Ready-Set-Serve Green Onions
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Prepare the marinade by zesting and juicing 3 lemons. Combine 45 ml of lemon zest and 80 ml of juice, canola oil, paprika, oregano, brown sugar, garlic, crushed red pepper, and black pepper in a stainless-steel mixing bowl. Whisk together until blended. 2] Peel the potatoes. Slice in half lengthwise. Place in a pot of boiling salted water. Simmer 15-20 minutes over low heat or until tender. Do not overcook. Scoop from the water and place on a parchment-lined sheet pan in a single layer. Refrigerate uncovered to cool. Brush each potato half with the paprika marinade. Place back on the sheet tray. Cover with film wrap. Refrigerate up to 6 hours. CCP: Refrigerate at 5°C, or below. 3] Make a long slice down the middle of each chicken breast. Brush the top and bottom of the chicken breast with 15 ml of paprika marinade. Place in full 2" hotel pans. Cover with film wrap. Refrigerate up to 6 hours. CCP: Refrigerate at 5°C, or below.
To prepare à la carte:
Wash hands. 1] Place a chicken breast bone-side down and 6 oz. of potatoes flat-side down on a metal baking pan. Place in a 176°C convection oven. Roast 10-12 minutes or until the chicken is just cooked through and the potatoes are warmed. CCP: Final internal cooking temperature must reach a minimum of 73°C, held for a minimum of 15 seconds. Place 3 green onions on a heated flat griddle. Cook 20-30 seconds. Season to taste with salt and pepper.