Portuguese Marinated Chicken
- 15 ct. Lemons, 12 quartered, 3 whole
- 3 c. GFS Canola Salad Oil
- 1½ c. Trade East Paprika
- ¾ c. Trade East Leaf Oregano
- ½ c. GFS Light Brown Sugar
- 2 Tbsp. Markon Fresh Peeled Garlic, minced
- 1 Tbsp. Trade East Crushed Red Pepper
- 2 tsp. Trade East Ground Black Pepper
- 9 lb. Idaho Baker Potatoes
- 24 ct. Chicken Breast Halves, thawed
- 72 ct. Ready-Set-Serve Green Onions
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Prepare the marinade by zesting and juicing 3 lemons. Combine 3 Tbsp. of lemon zest and ½ c. of juice, canola oil, paprika, oregano, brown sugar, garlic, crushed red pepper, and black pepper in a stainless-steel mixing bowl. Whisk together until blended. 2] Peel the potatoes. Slice in half lengthwise. Place in a pot of boiling salted water. Simmer 15-20 minutes over low heat or until tender. Do not overcook. Scoop from the water and place on a parchment-lined sheet pan in a single layer. Refrigerate uncovered to cool. Brush each potato half with the paprika marinade. Place back on the sheet tray. Cover with film wrap. Refrigerate up to 6 hours. CCP: Refrigerate at 41°F, or below. 3] Make a long slice down the middle of each chicken breast. Brush the top and bottom of the chicken breast with 1 Tbsp. of paprika marinade. Place in full 2" hotel pans. Cover with film wrap. Refrigerate up to 6 hours. CCP: Refrigerate at 41°F, or below.
To prepare à la carte:
Wash hands. 1] Place a chicken breast bone-side down and 6 oz. of potatoes flat-side down on a metal baking pan. Place in a 350°F convection oven. Roast 10-12 minutes or until the chicken is just cooked through and the potatoes are warmed. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds. Place 3 green onions on a heated flat griddle. Cook 20-30 seconds. Season to taste with salt and pepper.