48 each Chicken thighs, raw, thawed,skinless
2 tablespoons Black pepper, ground
1 tablespoon Garlic powder, ground
3 cups Kikkoman Preservative-Free Less Sodium Teriyaki Glaze
1 tablespoon Kikkoman Sriracha Hot Chili Sauce
Preheat oven to 400°F. Spray four full-size, 2-inch steamtable pans with pan release spray. Set aside.
Place chicken thighs in a large mixing bowl.
Combine the black pepper and garlic powder. Sprinkle over the chicken and mix to ensure even coating overall pieces of chicken.
Place chicken thighs into the prepared steamtable pans—12 per pan.
Bake in the preheated 400°F oven for 15 minutes. Remove pans from the oven.
Measure Kikkoman Preservative-Free Less Sodium Teriyaki Glaze and stir in Kikkoman Sriracha Hot Chili Sauce.Pour ¾ cup sauce over the chicken in each pan. Use tongs or gloved hands to stir the chicken pieces to ensureeven coating.
Reduce the oven temperature to 350°F. Return the pans of chicken to the oven and continue to bake for about10 minutes.
CCP: Cook to a minimum internal temperature of 165°F.
Remove from the oven. Hold hot until service.
CCP: Hold hot at 135°F or higher.
Serve 1 chicken thigh per portion for 2 – 2.8 ounce equivalents meat/meat alternate.
Serving suggestion: Serve over fried rice.
|Serving Size||1 chicken thigh piece|
|1 Serving Provides||2 ounce equivalents meat/meat alternate|
|Nutrients Per Serving|
|Total Fat||8 g|
|Saturated Fat||2 g|
|Vitamin A||46 IU|
|Vitamin C||0 mg|
|Dietary Fiber||0 g|