Product Number
59-500-01
General Description
Southern (Eastern North Carolina) Style Vinegar Sauce chicken barbecue made with our roasted boneless/skinless chicken thighs. Low in fat, high in flavor. 5 % Textured Vegetable Protein (TVP).
Preparations & Cooking Instructions
Defrost under refrigeration. Heat in covered pan at 350 F degrees until internal temperature is 165 degrees F. Grill, steam, sauté, or microwave until 165 degrees F.
Serving Suggestions
Serve in place of pork BBQ in any application. Great for Mom n’ Pop restaurants, buffets, schools, camps. Try on a roll with cole slaw or on a buffet with fried chicken or seafood.
Benefits
Lower in fat with fewer calories than pork barbecue. Great taste and eye appeal. Convenient, fully cooked. No labor, waste, or added ingredients required. Just thaw, heat, and serve.
Ingredients
CHICKEN (DARK MEAT), SAUCE (WATER, VINEGAR, SUGAR, SALT, MUSTARD [WATER, DISTILLED VINEGAR, MUSTARD SEED, SALT, TURMERIC], SPICES, SAUCE BASE [WATER, SOY SAUCE (WHEAT, SOYBEANS, SALT), SALT, VINEGAR, CARAMEL COLOR, DEXTROSE, SUGAR, MOLASSES, SPICES INCLUDING MUSTARD, WORCESTERSHIRE SAUCE POWDER ([VINEGAR, MOLASSES, CORN SYRUP, SALT, CARAMEL COLOR, GARLIC POWDER, SUGAR, SPICES, TAMARIND, NATURAL FLAVOR], MALTODEXTRIN), HYDROLYZED CORN GLUTEN, SOY PROTEIN, AND WHEAT GLUTEN, NATURAL SMOKE FLAVOR, MALIC ACID, POLYSORBATE 80]), TEXTURED VEGETABLE PROTEIN (SOY FLOUR, CARAMEL COLOR, ZINC OXIDE, NIACINAMIDE, FERROUS SULFATE, COPPER GLUCONATE, VITAMIN A PALMITATE, CALCIUM PANTOTHENATE, THIAMINE MONONITRATE [B1], PYRIDOXINE HYDROCHLORIDE [B6], RIBOFLAVIN [B2], CYANOCOBALAMIN [B12]).
Allergens
Soy, Wheat
