Mojo Roasted Chicken

DAY PRIOR TO SERVICE:

1. Prepare the Mojo marinade.
2. Add the chicken to the marinade and toss to coat. Cover and place in walk-in cooler. Allow to sit over-night.

Hold at 41°F or below.

DAY OF SERVICE:

1. Preheat oven to 400°F.
2. Remove stickers from limes, if needed. Wash limes under cool running water. Drain well and dry.
3. Use sectionizer to cut limes into wedges.
4. Spray full sheet pan with pan spray. Add marinated chicken to the sheet pan. Top chicken with lime wedges.
5. Cook until chicken reaches an internal temperature of 135°F and is caramelized, approximately 20 minutes.

Cook to 135°F or higher.

6. While the chicken is cooking, wash cilantro under cool running water.
7. Remove leaves from cilantro and discard stems. Chop the cilantro leaves.
8. Cold hold the chopped cilantro, wrapped, until needed.

Hold at 41°F or below.

9. Once chicken is cooked, place chicken and limes in 2-inch full hotel pans for service. Pour any liquid from sheet pans over chicken.
10. Hot hold, covered, for service.

Hold at 135°F or above.

11. Just before serving, sprinkle pans with chopped cilantro.
12. Serving is 3oz. Chicken (1 breast, OR 1 thigh, OR 1 drumstick and 1 wing) served with WG 2oz. B/G.