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Recipe for Ranch Grilled Chicken

Tender ranch grilled chicken recipe developed by the California Culinary Centers for school food service menu planning.

Ranch Grilled Chicken

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition External link opens in new window or tab..

Yields 60 Servings

This recipe yields 60 cooked chicken pieces: breast, thigh with back, drumstick, or wing.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 30 pounds individually frozen, roasted chicken pieces (U.S. Department of Agriculture food item)
  • 1–3.2 ounce package dry ranch seasoning

Directions

To Prepare in Advance
  1. Thaw chicken in refrigerator one to two days in advance. Critical Control Point (CCP): Thaw chicken in the refrigerator at 41°F or lower.
To Prepare Chicken
  1. Preheat convection oven to 350°F or conventional oven to 375°F.
  2. Divide each 30 pound box of chicken into two–18 inch by 26 inch by 9 inch food containers. Toss chicken with one half dressing package in each food container, until chicken is well coated.
  3. Place single layer of coated chicken on 6–12 inch by 20 inch by 2½ inch sheet pans lined with parchment paper.
  4. Cook chicken in oven for 30 minutes until internal temperature reaches 165°F. CCP: Heat chicken until internal temperature reaches 165°F or higher for 15 seconds.
  5. Remove chicken from oven and cover. Hold in warmer for service at 135°F. CCP: Hold chicken at 135°F or higher.
  6. Serve 1 breast or thigh with back or 1 drumstick with 1 wing for each serving.

Nutritional Analysis

  • Calories, in K calories: 100
  • Carbohydrates, in grams: 0
  • Protein, in grams: 9.30
  • Saturated fat, in grams: 2
  • Trans fat, in grams: 0
  • Total fat, in grams: 6.60
  • Sodium, in milligrams: 405.20

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 120 Servings

This recipe yields 120 cooked chicken pieces: breast, thigh with back, drumstick, or wing.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 60 pounds individually frozen, roasted chicken pieces (U.S. Department of Agriculture food item)
  • 2–3.2 ounce package dry ranch seasoning

Directions

To Prepare in Advance
  1. Thaw chicken in refrigerator one to two days in advance. Critical Control Point (CCP): Thaw chicken in the refrigerator at 41°F or lower.
To Prepare Chicken
  1. Preheat convection oven to 350°F or conventional oven to 375°F.
  2. Divide each 30 pound box of chicken into two–18 inch by 26 inch by 9 inch food containers. Toss chicken with one half dressing package in each food container, until chicken is well coated.
  3. Place single layer of coated chicken on 12–12 inch by 20 inch by 2½ inch sheet pans lined with parchment paper.
  4. Cook chicken in oven for 30 minutes until internal temperature reaches 165°F. CCP: Heat chicken until internal temperature reaches 165°F or higher for 15 seconds.
  5. Remove chicken from oven and cover. Hold in warmer for service at 135°F. CCP: Hold chicken at 135°F or higher.
  6. Serve 1 breast or thigh with back or 1 drumstick with 1 wing for each serving.

Nutritional Analysis

  • Calories, in K calories: 100
  • Carbohydrates, in grams: 0
  • Protein, in grams: 9.30
  • Saturated fat, in grams: 2
  • Trans fat, in grams: 0
  • Total fat, in grams: 6.60
  • Sodium, in milligrams: 405.20

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Hot plate recipes

Serving Suggestion

  • Yield 60 or yield 120–cooked chicken pieces: 1 breast or 1 thigh with back, or 1 drumstick and 1 wing per serving.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 2 ounce equivalents meat/meat alternative

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Individually frozen, roasted chicken pieces

Recipe Roots (Flavor Profile)

  • American classic

Preparation Time

  • Preparation: 1 hour for 60 servings or 120 servings
  • Cook time: 1 hour and 30 minutes for 60 servings or 120 servings

Critical Control Point (CCP)

  • CCP: Thaw chicken in the refrigerator at 41°F or lower.
  • CCP: Heat chicken to an internal temperature of 165°F for 15 seconds.
  • CCP: Hold chicken for service at 135°F or higher.

Kid Rating

Five-fork kid rating.

Culinary Center

Riverside Unified School District

 

Questions:   Nutrition Services Division | 800-952-5609
Last Reviewed: Monday, May 15, 2023
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