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YIELD: 24 servings
24 4 1/2 oz. chicken breast filets, boneless, skinless, thawed
1 cup vegetable salad oil
1/2 cup unsweetend bottled lemon juice
1/2 tsp. cayenne pepper
2 tsps. granulated garlic
1 tsp. ground coriander
1 tsp. ground ginger
1 tsp. dried oregano
2 tsps. rotisserie chicken seasoning
1. Combine oil, lemon juice and spices. Pour over thawed chicken, toss to coat each piece. Marinate in cooler overnight.
2. Mark chicken on char grill on both sides. Place on sheet pans and finish cooking to 165°F. Do not overcook.
Recipe submitted by Cynthia Lategan, executive chef, residential dining, Colorado State University.
