Blackened Grilled Chicken

From Jack's Wiki

Quick Reference

Product Receiving Storage Once Opened/Prepped Quality Serving Hold Time
Grilled Chicken Cooler Cooler CVP Opened 48-72 hours 150°F - 160°F 60 minutes
Lettuce Cooler Cooler 34°F - 41°F
Tomatoes Cooler Cooler 34°F - 41°F End of Day
Pickles Dry Storage Cooler - Once Opened 34°F - 41°F
Mayonnaise Dry Storage Cooler - Once Opened 34°F - 41°F 34°F - 41°F
Blackened Seasoning Dry Storage Dry Storage
Buns Dry Storage Dry Storage 120°F Toasted to Order
  • Q.A Standard: A fresh hot sandwich where you can taste every condiment in every bite. Sandwich should be neatly assembled.

Tools Needed

  • Sharpie
  • Condiment spatula
  • Black tongs
  • Yellow tongs
  • Squeeze bottle
  • 1/6 size 4” deep pans
  • Dissolvable labels
  • Solid yellow spatula
  • MPHC pans
  • Lexan grate for MPHC pan
  • Solid lid for MPHC
  • Grill weight
  • 1/3 size 6” deep pan
  • Seasoning shaker with yellow top- LARGE holes
  • 1/6 size 6” deep pan

Work Safe

  • To cut a sandwich in half when requested, place biscuit splitter on top of sandwich and place free hand on top of the blade to hold the bun
  • Always use black tongs when handling raw grilled chicken fillets
  • Remove single use gloves and wash hands after handling raw chicken breast fillet
  • Clean and sanitize all surfaces that may come into contact with chicken
  • CAUTION: You must take every step necessary to avoid cross-contamination when handling chicken.  Clean and sanitize the breading station after breading chicken breast fillets.  Do not store any other food item around the chicken where any chicken liquid can splash on the food item.  Never store chicken above any other food item.  Never store other food items on top of chicken boxes.  Keep a good distance between any other food item and chicken.
  • Raw chicken breast fillet must be time and temperature controlled for safety (TCS). Keep raw chicken breast fillet refrigerated and iced to maintain a temperature of 34°F - 41°F until ready to cook.
  • Raw chicken breast fillet must be stored on the dunnage racks in the walk-in cooler

Set up Raw Filets

  • Use 1/3 size pans for filets
  • Transfer Filets into a 1/3 size 6-inch-deep pan for holding in the reach-in cooler designated for chicken only
  • Using a sharpie, transfer the expiration date from the raw filet case in the walk-in cooler to a dissolvable label
  • Place the dissolvable label onto the lid of the 1/3 size 6-inch-deep pan
  • Place the black tongs into a 1/6 size 6” deep pan- 4 hour hold time (wash, rinse, sanitize)
  • Place the grill weight into a ½ size 2” deep pan under the grill designated for the grilled filet weight ONLY

Cooking Blackened Chicken Filets

  • COMMUNICATE WITH BACKLINE COORDINATOR FOR AMOUNT OF PRODUCT TO COOK
  • Pour 1/2” of hot water from the hot water maker into the bottom of a warming pan, then place a Lexan grate into the pan
  • THE HOT WATER SHOULD NEVER BE ALLOWED TO TOUCH THE PRODUCT
  • EVERYTIME THE STORE QUALITY TIMER SOUNDS, CHECK THE AMOUNT OF WATER IN THE WARMING PAN. DO NOT LET THE PAN GO DRY. ADD ADDITIONAL HOT WATER AS NEEDED PREVENTING THE HOT WATER FROM TOUCHING THE PRODUCT.
  • Place the grill weight onto the grill
  • Squeeze approximately ½ oz. of liquid margarine onto a clean section of the grill
  • Using black tongs, take the amount of grilled chicken to be cooked from the cooler
  • Lay the fillets on the margarine
  • The maximum amount of grilled fillets than can be placed under a grill weight is 2
  • Use seasoning dredge with yellow top (Large Holes) to apply blackening seasoning
  • Season the filet evenly with the blackening seasoning by shaking the dredge side to side. Shake approximately 8-10 times to get adequate cover. Cover the entire filet with seasoning!
  • Using black tongs, turn fillets over
  • Season the filet evenly with the blackening seasoning by shaking the dredge side to side. Shake approximately 8-10 times to get adequate cover. Cover the entire filet with seasoning!
  • Place the grill weight on top of the grilled chicken fillets, pressing gently enough to get an even cooking surface
  • Press the 9-minute grilled chicken timer
  • When the duty timer (turn) sounds after 5 minutes, lift the grill weight and turn fillets over using the solid yellow handled spatula.
  • Place the grill weight back over the grilled fillets, pressing gently enough to get an even cooking surface
  • When the final timer sounds, remove the grill weight and check the grilled chicken fillets to ensure they are done.  Do this by piercing the thickest part of a grilled chicken fillet with the corner of your solid yellow handled spatula. There should be no pink color & juices should run clear.
  • Place the grill weight back onto the grill
  • When cooking is complete, bring the appropriate warming pan to the grill and shingle the fillets on the grate in the pan
  • The maximum number of grilled chicken fillets that can be held in one warming pan is 4
  • Transfer the pan to the appropriate slot in the product holding cabinet
  • Press timer for 60 minutes
  • Place the grill weight into a ½ size 2” deep pan under the grill designated for the grilled chicken grill weight ONLY
  • Wash, rinse sanitize & air dry the grill weight every 4 hours. Replace with a clean grill weight.
  • IMPORTANT- Scrape the grill thoroughly to removing any blackening seasoning left behind. We do NOT want to mix other products with the seasoning!

Preparing Blackened Chicken Sandwich Deluxe

  • Always wear single use gloves when preparing sandwiches
  • Prepared to order
  • When a sandwich is ordered, place a bun cut side up on the bun toaster chain
  • Pull down the foil wrap with the word “special” facing away from you
  • Once toasted, remove the heel
  • Use yellow tongs to place one grilled chicken fillet on the heel of the bun
  • Place the heel and chicken in the microwave.
  • Press the appropriate timer button:
    • 1 sandwich Timer Button #1
    • 2 sandwiches Timer Button #2
  • Use a condiment spatula to apply ½ oz. of mayonnaise on the crown using a down and across motion
  • Pickles: Use fingers to place 4 pickles on the filet. Do not overlap.
  • Shredded lettuce: Use fingers to place ½ oz. of shredded lettuce on the sandwich
  • Tomato: Use fingers to place 1 tomato slice on the sandwich
  • Add the dressed crown on top of grilled chicken
  • Wrap using square wrapping procedures. Use a sharpie to mark the sandwich “DLX”

Serving

  • For dine-in place the sandwich on a lined serving tray
  • For dine-out place the sandwich into a 6 LB bag. Serve with one napkin.
Retrieved from "https://content.jacksvu.com/wiki2/index.php?title=Blackened_Grilled_Chicken&oldid=218"