Ingredients
- Raw chicken thighs, boneless, skinless 9 lb 18 lb
- Honey 1 lb 5 oz 1 ¾ cups 2 lb 10 oz 3 ½ cups
- Fresh lime juice ½ cup 1 cup
- Salt 1 Tbsp 2 Tbsp
- Ground black or white pepper 1 ½ tsp 1 Tbs
- Lime zest ⅓ cup ⅔ cup
Directions
- Preheat oven: Conventional oven: 400 °F Convection oven: 375 °F
- Combine chicken thighs, honey, lime juice, salt, pepper, and lime zest in a large bowl. Stir well. Allow flavors to blend for 15-20 minutes.
- Set aside for step 3.
- Place about 9 lb seasoned chicken thighs on a sheet pan (18” x 26” x 1”) lightly coated with pan release spray and lined with parchment paper. For 25 servings, use 1 pan. For 50 servings, use 2 pans.
- Bake: Conventional oven: 400 °F for 30-35 minutes. Convection oven: 375 °F for 30-35 minutes.
- Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
- Once chicken thighs are removed from oven, cut into ¼” cubes.
- Transfer about 5 lb 12 oz honey lime chicken to a steam table pan (12” x 20” x 2 ½”). For 25 servings, use 1 pan. For 50 servings, use 2 pans.
- Critical Control Point: Hold for hot service at 140 °F or higher.
- Serve ½ cup (4 oz spoodle).
Recipe Notes
*See Marketing Guide for purchasing information on foods that will change
during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
