Honey Tamari Baked Chicken elink *06.21.19

Source

Ingredients

Display units in Metric

11.25	pounds	boneless, skinless chicken thighs cut into 2-inch pieces
Marinade
2	cup	tamari or soy sauce, reduced by 1/3 on 4.07.19
4	Tablespoon	grated fresh ginger
¹⁄₄	cup	minced cilantro
15	cloves	garlic minced
1	Tablespoon	lemon or lime zest
6	Tablespoons	lemon or lime juice
³⁄₄	cup	extra-virgin olive oil
1 ¹⁄₂	teaspoon	toasted sesame oil
1 ¹⁄₄	cup	honey
OPTIONAL
¹⁄₄	cup	toasted sesame seeds for garnish

Read entire recipe before starting work on the following steps. Gather all ingredients and utensils needed (e.g. cutting board, knife, measuring cups and spoons, etc.).

Preheat oven to 375F. (350F for convection ovens at TKP.)

Blend together tamari or soy sauce, ginger, cilantro, garlic, citrus zest and juice, olive oil, sesame oil and honey.

Cut B/S thighs into 2-inch chunks, place in appropriate-sized hotel pan and pour in marinade, cover with plastic wrap and allow to marinate at least 1 hour, longer, if possible. Cover hotel pan with foil, bake for 20 minutes. Uncover and transfer to a parchment-lined sheet pan. Place in oven, cover with another sheet pan, braise, turn 180° every 5 minutes, for 4 turns (another 20 minutes, uncover and cook another 5 minutes, making sure an internal temperature of 165F is reached. Drain extra liquid into trash can, and allow to cool.

Clean your work area and anything you used to complete this recipe.

Read entire recipe before starting work on the following steps. Gather all ingredients and utensils needed (e.g. cutting board, knife, measuring cups and spoons, etc.).
Preheat oven to 375F. (350F for convection ovens at TKP.)
Blend together tamari or soy sauce, ginger, cilantro, garlic, citrus zest and juice, olive oil, sesame oil and honey.
Cut B/S thighs into 2-inch chunks, place in appropriate-sized hotel pan and pour in marinade, cover with plastic wrap and allow to marinate at least 1 hour, longer, if possible. Cover hotel pan with foil, bake for 20 minutes. Uncover and transfer to a parchment-lined sheet pan. Place in oven, cover with another sheet pan, braise, turn 180° every 5 minutes, for 4 turns (another 20 minutes, uncover and cook another 5 minutes, making sure an internal temperature of 165F is reached. Drain extra liquid into trash can, and allow to cool.
Clean your work area and anything you used to complete this recipe.

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