Recipe of the Month: Orange Shoyu Chicken

Orange Shoyu Chicken

Yield: 50pcs. or 2 hotel pan Prep: 30 min plus time to marinade Cook time: 1 hr

50 skin on, bone in chicken thighs

1 qt chicken stock made w/ chicken base

Marinade for chicken

2 qt teriyaki sauce

1 C. ginger minced

1 C. garlic minced

2 c. green onion sliced

½ C. sesame oil

½ C. sambal

Juice of 2 oranges

• Marinade chicken overnight.  Pan up chicken thighs in 2” hotel pans, skin side up in 3 equal rows.  Pour marinade ¼ up thighs.  Add chicken stock to pans, pour about ½ half way up chicken thighs.  Allow the skins of thighs to be exposed to dry heat.

• Heat oven to 350.  Bake chicken uncovered for until skin has darkened to golden brown, about 45 min-hr.  Chill in walk in uncovered.

• To reheat- cover with platic wrap and foil and bring up to temp in oven at 275, about an hour.

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