Piri Piri Half Chicken

Name: Piri Piri Half Chicken
Yield: 24 16-oz.
Ingredients: 7

Servings

24 16-oz.

36 lb. GFS Chicken Halves, 2.75-3 lb. avg.
12 oz. Piri Piri Rub
1 1/2 c. Kitchen Essentials Pomace Olive Oil
9 lb. Broccoli
6 lb. Mini Sweet Peppers
to taste GFS Salt
to taste Trade East Ground Black Pepper

Recipe Preparation

Wash hands.

Remove the wing paddle and first joint from the chicken halves. Brush each half with 1½ oz. of piri piri rub. Stack 2-3 high in stainless-steel hotel pans. Cover with film wrap. Refrigerate for at least 2 hours or up to 24 hours. CCP: Refrigerate at 41°F, or below.

To prepare à la carte:

Wash hands.Wash all fresh, unpackaged produce under running water. Drain well.

1. Place a half chicken on a heated char-grill. Grill on both sides for 6-7 minutes. Place on a metal baking pan. Place in a 350°F convection oven. Cook 8-12 minutes, or until just cooked through. Slice the leg and thigh from the breast section along the rib cage. Slice the leg at the joint from the thigh. Brush the 3 pieces with ½ oz. of piri piri rub. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds.

2. Brush a 6 oz. piece of broccoli and 3 mini colored peppers with 1 tsp. of the pomace oil. Place on a heated char-grill. Grill on both sides. Cook to desired doneness. Season to taste with salt and pepper. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds.

3. Place the chicken on a warmed serving plate. Place the broccoli and peppers next to the chicken.