Grilled Cilantro Lime Chicken with Mexican Street Corn
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In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
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PREP TIME: 0min COOK TIME: 55min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 47.5g||0%|
|Saturated Fat 9.6g||0%|
|Total Carbs 21g||0%|
|Dietary Fiber 1g||0%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/2 cupbrown sugar
2 1/2 tsp.garlic powder
2 tsp.onion powder
1 cupolive oil
8 green onions
1/4 cupapple cider vinegar
2 tbsp.whole grain mustard
Preheat grill to high.
In medium bowl, stir together brown sugar, garlic powder, onion powder and salt. Rub mixture all over split breast pieces, being sure to get under the skin; discard any unused rub.
Place breasts on grill and cook over medium-high, indirect heat.
While breasts are cooking, drizzle about 1 tablespoon of oil on onions. Grill over direct heat about 5 minutes, or until lightly browned.
In food processor, combine vinegar, mustard and peppercorns; pulse until beginning to blend. Slowly add remaining oil, pulsing to incorporate. Add grilled onions and pulse until mixture is well blended.
Remove breast from grill when a meat thermometer inserted into the thickest part of the breast reaches 170°F, 45 to 55 minutes.
Serve with green onion sauce.
Grilled Chicken Breasts and Green Onion SauceAdd Your Comment