Recipe for BBQ Chicken
Flavorful baked chicken recipe with a sweet barbeque (BBQ) glaze developed by the California Culinary Centers for school food service menu planning.
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Yields 60 Servings
This recipe yields 60 servings of BBQ chicken (one breast or one thigh with back or one wing and one drumstick).
Ingredients
Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.
- 30 pounds individually frozen chicken pieces, roasted
- ⅓ cup rotisserie seasoning
- 1 gallon ready to use BBQ sauce
Directions
To Prepare in Advance
- Thaw chicken in refrigerator. Critical Control Point (CCP): Thaw chicken in refrigerator 41°F or lower.
To Prepare BBQ Chicken
- Preheat oven to 350°F for convection or 375°F conventional oven.
- Divide the 30 pound box into two–18 inch by 26 inch by 9 inch cold food containers.
- Add 2 tablespoons and 2 teaspoons of rotisserie chicken seasoning into each food container, and toss until chicken is well coated.
- Pour 2 quarts of BBQ sauce over chicken in each container and toss until well coated.
- Place BBQ chicken on six–12 inch by 20 inch by 2½ inch sheet pans lined with parchment paper.
- Cook chicken in preheated oven for 30 minutes or until internal temperature reaches 165°F. CCP: Heat chicken to an internal temperature of 165°F or higher for 15 seconds. Note: BBQ sauce contains sugars that brown quickly. Monitor chicken to ensure sauce has not burned.
To Prepare for Service
- Cover and hold the chicken in warmer for service. CCP: Hold chicken in a warmer at 135°F or higher until service.
- Serve one breast or one thigh with back or one wing and one drumstick for each serving.
Nutritional Analysis
- Calories, in K calories: 165
Carbohydrates, in grams: 17.30
Protein, in grams: 11.50
Saturated fat, in grams: 2
Trans fat, in grams: 0
Total fat, in grams: 6.60
Sodium, in milligrams: 762.30
Recipe Options
The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.
Yields 120 Servings
This recipe yields 120 servings of BBQ chicken (one breast or one thigh with back or one wing and one drumstick).
Ingredients
Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.
- 60 pounds individually frozen chicken pieces, roasted
- ⅔ cup rotisserie seasoning
- 2 gallons ready to use BBQ sauce
Directions
To Prepare in Advance
- Thaw chicken in refrigerator. Critical Control Point (CCP): Thaw chicken in refrigerator 41°F or lower.
To Prepare BBQ Chicken
- Preheat oven to 350°F for convection or 375°F conventional oven.
- Divide the 30 pound box into four–18 inch by 26 inch by 9 inch cold food containers.
- Add 2 tablespoons and 2 teaspoons of rotisserie chicken seasoning into each food container, and toss until chicken is well coated.
- Pour 2 quarts of BBQ sauce over chicken in each container and toss until well coated.
- Place BBQ chicken on 12–12 inch by 20 inch by 2½ inch sheet pans lined with parchment paper.
- Cook chicken in preheated oven for 30 minutes or until internal temperature reaches 165°F. CCP: Heat chicken to an internal temperature of 165°F or higher for 15 seconds. Note: BBQ sauce contains sugars that brown quickly. Monitor chicken to ensure sauce has not burned.
To Prepare for Service
- Cover and hold the chicken in warmer for service. CCP: Hold chicken in a warmer at 135°F or higher until service.
- Serve one breast or one thigh with back or one wing and one drumstick for each serving.
Nutritional Analysis
- Calories, in K calories: 165
Carbohydrates, in grams: 17.30
Protein, in grams: 11.50
Saturated fat, in grams: 2
Trans fat, in grams: 0
Total fat, in grams: 6.60
Sodium, in milligrams: 762.30
Recipe Options
The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.
General Recipe Information
Category
- Hot plate recipes
Serving Suggestion
-
Yield 60 or yield 120 servings of BBQ chicken (one breast or one thigh with back or one wing and one drumstick).
Contribution to Meal Pattern
The contribution to the meal pattern for this recipe is based on the suggested serving size above.
- 2 ounce equivalents meat/meat alternative
If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.
U.S. Department of Agriculture Food Items
- None
Recipe Roots (Flavor Profile)
- American classic
- California fresh
Preparation Time
- Preparation to serve: 1 hour for 60 servings or 1 hour 30 minutes for 120 servings
Critical Control Point (CCP)
- CCP: Thaw chicken in refrigerator 41°F or lower.
- CCP: Heat chicken to an internal temperature of 165°F or higher for 15 seconds
- CCP: Hold chicken in a warmer at 135°F or higher until service.
Kid Rating
Culinary Center
Riverside Unified School District