Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
13
Moderate
Nutrition per serving
Calories172.8 kcal (9%)
Total Fat1.4 g (2%)
Carbs23.1 g (9%)
Sugars20.5 g (23%)
Protein19.8 g (40%)
Sodium1443.1 mg (72%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
24 servings
Instructions
Step 1
Preheat oven to 350°F. -- Convection oven to 300°F.
Step 2
CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.
Step 3
1. Arrange chicken thighs in a single layer in steam table pan sprayed with nonstick cooking spray.
Step 4
2. Combine ketchup, soy sauce, honey, parsley flakes, garlic, and oregano in a bowl; whisk until well combined.
Step 5
3. Pour sauce evenly over the chicken thighs.
Step 6
4. Bake 20-25 minutes or until desired internal temperature is reached.
Step 7
CCP: Final internal cooking temperature 165°F for < 1 second.
Step 8
CCP: Maintain holding 135°F or above.
Step 9
Serve 1 thigh per portion.
Step 10
CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label, and date.
Step 11
CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours
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