Ancho Chicken Thighs

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 thigh with the oil, S&P, and citrus honey ancho spice blend. 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.

Add canola oil to a 400°F preheated flat top, allowing to just barely smoke.

Place Chicken Thighs smooth side down. Allow to sear for 3-4 minutes until well caramelized, then flip and repeat until the other side is well caramelized.

Transfer to parchment-lined sheet trays.

Roast in a preheated 350°f oven until the internal temperature* 155°f is reached.

Remove from the oven, allowing to carryover to 165°f. Log on the cooling temperature log. Cool completely, then log the final cooled temperature on the cooling log.

Transfer to clean food storage containers. Cover, label date and store refrigerated.