Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Piri Piri Chicken
1 Min Read
Diane Ridge
YIELD: 24 servings
24 4 1/2 oz. chicken breast filets, boneless, skinless, thawed
1 cup vegetable salad oil
1/2 cup unsweetend bottled lemon juice
1/2 tsp. cayenne pepper
2 tsps. granulated garlic
1 tsp. ground coriander
1 tsp. ground ginger
1 tsp. dried oregano
2 tsps. rotisserie chicken seasoning
1. Combine oil, lemon juice and spices. Pour over thawed chicken, toss to coat each piece. Marinate in cooler overnight.
2. Mark chicken on char grill on both sides. Place on sheet pans and finish cooking to 165°F. Do not overcook.
Recipe submitted by Cynthia Lategan, executive chef, residential dining, Colorado State University.
About the Author
You May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
.jpg?width=300&auto=webp&quality=80&disable=upscale)