Piri Piri Half Chicken

24 16-oz. Yield

Ingredients

  • 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

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.