Product Number
58-500-01
General Description
Child Nutrition Label 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 school foodservice application. Great on sandwiches with coleslaw or on a platter with traditional barbecue fixings. Students will love the tangy flavor and bite of this healthy BBQ.
Benefits
Lower in fat and 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
