Grilled Chicken Teriyaki and Vegetables by the Pound

Menu Planning Guidelines:

 - 8 ounces per person when one main dish is offered: (1 LB = 2 servings.) 

- 3 to 5 ounces per person per item when two or more proteins are offered: (on average 4 servings per LB)

Consider our sample pan sizes for reference:

3 LB Half Pan | ( six -8oz servings/ten- 5oz servings )

5 LB Half Pan | ( ten -8oz servings/sixteen -5oz servings )

8 LB Full Pan | ( sixteen -8oz servings/25 -5oz servings )

10 LB Full Pan | ( twenty -8oz servings/thirty two -5oz servings )

12 LB Full Pan | (twenty four -8oz servings/thirty eight -5oz servings )

15 LB Full Pan | ( thirty -8oz servings/forty eight -5oz servings )

Preheat the Oven: Set your oven to a low temperature, around 250°F (120°C).

Preparation: Remove the pan of Chicken from the refrigerator and allow it to come to room temperature for about 15-20 minutes. This helps ensure even heating.

**Pro Tip: For best results place a pan of hot water in the oven when reheating. The steam will keep your food moist and speed up the process.**

Reheating Time: Reheat in the oven for about 20-30 minutes, or until it reaches an internal temperature of around 125°F (52°C). Use a meat thermometer to check the temperature.Larger pans or thicker pieces of Chicken may require slightly longer heating times and it is a good idea to gently stir the pans a couple of times.

Rest and Serve: Let the steak rest for a few minutes before serving.