Recipe report: Global chicken dishes

marinated chicken

Chicken is the most popular protein on menus and continues to be a cost-effective choice. It also adapts well to global flavors, as these five recipes show.

1. Yucatan Grilled Chicken Sandwich

Yucatan Grilled Chicken Sandwich

Chicken is the top protein choice for sandwiches in fast-casual restaurants, according to Technomic data. Both chefs and consumers enjoy chicken for its versatility, healthy halo and price point. It also adapts very well to global flavors, as evidenced in this tasty take on a Mexican torta from Chop Bar. The chicken is marinated in a mix of assorted chilies and garlic, and the marinade also enhances the mayonnaise spread on the rolls. Traditional queso fresco adds authenticity.

Click here for the recipe.

2. Orange Sesame Chicken with Steamed Rice and Vegetable Stir-Fry

Orange Sesame Chicken with Steamed Rice and Vegetable Stir-Fry

Collegiate Academy in the Union Public Schools in Tulsa, Okla., is a large high school—more than 100,000 square feet and eight stories—so dining needs to be decentralized, almost like what’s found on college campuses, according to Eli Huff, executive chef and culinary operations coordinator. Huff designed nine dining concepts, including an energy bar, panini grill, Mexican and Italian. One of the student favorites is the Asian concept, Wok Works, and its orange sesame chicken stir-fry.

Click here for the recipe.

3. Thai Chicken Empanadas

Thai Chicken Empanadas

Fusing the flavors of two on-trend cuisines is one way to attract adventurous palates. Although empanadas originated in Latin America and rely on ingredients from that part of the world, Zengo chef-owner Richard Sandoval gives the chicken filling a Thai accent with the sweet chili sauce known as mae ploy. A few spoonfuls of mango chutney complete the plate.

Click here for the recipe.

4. Banh Mi Sandwich with Lemongrass Chicken

Banh Mi Sandwich with Lemongrass Chicken

Vietnamese banh mi sandwiches are typically filled with pork, but at the corporate cafes managed by this caterer, chicken is layered on the crusty French bread instead. The term "banh mi" actually just refers to bread, but this sandwich stands out with its lemongrass-flavored chicken and a garlic-based mayonnaise.

Click here for the recipe.

5. Tequila-Fired Chicken Fajitas

Tequila-Fired Chicken Fajitas

Casual-dining chain Chevys was one of the originators of sizzling fajitas. When a platter is brought to the table, the fajitas still attract a lot of attention. For this rendition, the chicken is marinated in tequila and served with an open-face tamale.

Click here for the recipe.

More From FoodService Director

Sponsored Content
deep fryers

From Restaurant Technologies.

Today’s modern consumer, when dining out, is not just looking for great tasting food. A growing number of diners are also looking for restaurants that employ environmentally friendly practices. In fact, 57% of consumers say they are more likely to purchase food and beverages if they are sustainable, according to Technomic’s recent Healthy Eating report, while data from Restaurant Technologies finds that 78% of restaurant patrons say they would be likely to choose one restaurant over another if they knew its menu and operations were sustainable....

Ideas and Innovation
mongolian grill

We started an express to-go program with set menu items that we’re also serving in our Mongolian grill and grill area that day. It decreases wait times by two thirds in some cases. Our customers are really happy with it.

Sponsored Content
healthcare foodservice coffee

From Smucker Away From Home.

Foodservice operators face a tall order when it comes to managing coffee service efficiently and profitably, not to mention meeting the standards of high quality and variety that consumers demand these days. According to Technomic’s 2018 Beverage report, consumers purchase an average of 3.8 beverages per week away from home; in terms of coffee, 37% of consumers say they are ordering it more now than they were two years ago.

That means there’s a lot of opportunity for foodservice establishments to attract consumers’ coffee dollars. In the...

Managing Your Business
kitchen staff

If noncommercial operators hope to pull job candidates away from restaurant jobs, here’s what they’ll need to offer, according to a flurry of new research.

The data underscore that pay, once third or fourth on most lists of the reasons foodservice employees leave a position, is becoming a far more important consideration for taking or keeping a job. Financial security is particularly important for members of so-called Gen Z, or what’s being defined as young people age 21 and under, according to the study just released by the National Restaurant Association Educational Foundation (...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code