Portuguese Marinated Chicken

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Lemons, 12 quartered, 3 whole
15 un
GFS Canola Salad Oil
720 ml
Trade East Paprika
1½ c
Trade East Leaf Oregano
360 g
GFS Light Brown Sugar
80 g
Markon Fresh Peeled Garlic, minced
30 ml
Trade East Crushed Red Pepper
15 ml
Trade East Ground Black Pepper
10 ml
Idaho Baker Potatoes
4.08 kg
Chicken Breast Halves, thawed
24 un
Ready-Set-Serve Green Onions
72 un

Preparation Instructions
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. 

24 360 g servings