Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Place a 4" perforated metal hotel pan on top of a deep metal hotel pan. You can also place a colander on top of a large bowl.
With gloved hands, open packaging and carefully transfer chicken in 5 or 10 lb. increments, to the perforated pan or colander, allowing the purged liquid to drain into the bottom pan or bowl. Be sure that any surfaces that have come in contact with the chicken or liquid, are thoroughly cleaned and sanitized. Perforated pans or colanders should not be placed into prep sinks.
Once drained, transfer chicken to a deep plastic lexan or large mixing bowl in 5 or 10 lb. increments.
Using gloved hands, gently toss together to combine and thoroughly coat each chicken thighs with the Jerk Marinade. Be sure that any surfaces that have come in contact with the chicken or liquid, are thoroughly cleaned and sanitized.
Transfer marinated chicken to a deep plastic lexan, no more than 20 lbs. in the container. Cover, label and date the container. Store refrigerated, allowing chicken to marinate in refrigeration for a minimum of 2 hours, and a maximum of 48 hours, before cooking. (IF GRILL IS AVAILABLE, SKIP TO STEP 9.)
Add canola oil to a preheated sauté pan, allowing to just barely smoke.
Season Chicken Thighs and place them, smooth side facing down, into a hot sauté pan.
Sear on one side until lightly caramelized (about 2 minutes), season the back of the chicken thighs and flip them to get even coloring on both sides. Transfer to parchment-lined sheet trays. (Skip to STEP 11) Brush and oil the grill. Season the chicken and place on the Grill and cook until you achieve even & visible grill marks of golden brown caramelization, about 1 to 1-1/2 minutes. Rotate 60 degrees, then continue grilling to create cross marks, about 1 to 1-1/2 minutes.
Season back of chicken and flip chicken, cooking an additional 2-3 minutes. Transfer to parchment-lined sheet trays.
Roast in a preheated 300°F oven until the internal temperature* 165°F is reached.
Carefully rotate the trays halfway through, if needed, to ensure even cooking.
Remove from the oven. Log on the cooling temperature log. Cool completely.
Transfer to clean food storage containers. Cover, label date and store refrigerated.
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