• Chicken teriyaki [email protected] chix

    1 vote
    Prep time:
    Cook time:
    Servings: 400
    by william ruiz
    67 recipes


    • 125 pounds chicken thigh, boneless, skinless
    • 9 cups Soy sauce
    • 8 cups Pineapple juice, canned
    • 1 1/3 cups Ginger, ground
    • 1 1/2 teaspoons Garlic powder
    • 1/4 cup black pepper
    • 3/4 cup vegetable shortening


    1. Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. Place chicken in roasting pans, cover.
    2. Combine water, soy sauce, pineapple juice, ginger, pepper, and garlic powder; mix well.
    3. Pour teriyaki sauce over chicken in each pan; cover.
    4. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes.
    5. Place chicken thighs on each lightly sprayed sheet pan. Lightly spray chicken with oil.
    6. Discard remaining teriyaki sauce.
    7. Using a convection oven, bake 12 to 14 minutes at 325 F. on high fan, closed vent.
    8. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
    9. Transfer chicken to steam table pans. Hold for service at 140 F. or higher.

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