Featured Maple Leaf Product: Schneiders Chicken Thigh Bone-In, IQF (#26344)
|Chicken Thigh, Bone-In, IQF||25 each (3.225 kg)||25 each (7.1 lbs)|
|Brown Sugar||375 ml||1 1/2 cups|
|Ketchup||300 ml||1 1/4 cups|
|Soya Sauce, reduced sodium||300 ml||1 1/4 cups|
|Chicken Broth, reduced sodium||125 ml||1/2 cup|
|Ginger root, fresh, minced||25 ml||5 tsp|
|Garlic, fresh, minced||15 ml||1 Tbsp|
- Two days before, thaw chicken thighs in a 2" deep insert pan in a refrigerator at 4'C/40'F or lower.
- One day before, prepare the marinade. Mix together the brown sugar, ketchup, soya sauce, chicken broth, ginger and garlic; reserve 330 mls of marinade for basting. Place chicken thighs in 2" deep insert pan, add marinade and turn to coat. Cover and refrigerate overnight at 40'F/4'C or lower.
- Preheat convection oven to 375'F/190'C. Drain chicken, discarding marinade. Bake for ~20 minutes and baste with reserved marinade during the last 5 minutes of cooking. Cook to an internal temperature of 165'F/74'C held for at least 15 seconds.
- Serve 1 Grilled Brown Sugar Chicken Thigh per serving.
Serve with steamed rice and grilled asparagus (sides are not included in the nutritional information)
Nutritional Info per 1 each
|Total Fat||13.7 g|
|Total Sugar||16.9 g|
|Total Dietary Fiber||0.23 g|
|Vitamin A||18.03 RE|
|Vitamin C||0.63 mg|
|Calories from Fat||42 %|