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Employees must wash hands, put on gloves, and a plastic apron prior to loading the chicken on the grill.
Revised 7/23/25
Print 4 per page Scale 120
Set up
Grill should be clean and preheated to 400°F prior to cooking.
Gather clean yellow handled tongs and pans for removing chicken once finished.
Chicken should be available on the top of the raw table next to the grill.
Loading the Grill
Load the grill from back to front, placing chicken shiny/smooth side down, until desired amount is reached.
DO NOT LEAVE AREA. Remove plastic apron and gloves, and discard both in raw trashcan next to grill.
Chicken Flip
Once proper caramelization on the first side has been reached, flip chicken using clean yellow handled tongs.
Chicken should be cooked 60-70% on the first side, prior to flipping.
Tong Sanitation
Place the tips of the tongs on the grill to keep them sanitized with heat while the chicken continues to cook.
DO NOT place tong tips on top of cooking chicken.
Double Pan on Grill
When the chicken is finished and you begin to temp it, make sure to place a double stack of pans on the grill.
Doing this will help to maintain the temperature of the chicken, prior to taking it to the cut station.
The bottom pan of the double pan is there to keep the top pans bottoms from transferring any grease from the grill to the hot box and/or cut table.
When transferring the pan, leave the bottom pan on the grill, or place it on a tray under the grill, for future use.
Temp Every Piece
Using a clean and calibrated thermometer, TEMP EVERY PIECE OF CHICKEN while holding it off the grill with the tongs and probing the thickest part of each piece.
Chicken is done when it has been properly caramelized and reaches an internal temperature of 175°F, per HHB standards.
Do not temp the chicken while it is laying on the grill as you may get surface temp instead of chicken temp.
CLMO
Best practice CLMO
(Cook Less More Often)
Cook only enough to get though the service period, to keep the product as fresh as possible for the customers.
Transfer to Cut Station
When you have filled the pan with chicken, remove the top pan and transfer it to the cut station.
Chicken is to be cut as soon as possible once it is done cooking.
If needed, you can place the uncut chicken in the hot box UNCOVERED for a maximum of 30 mins prior to cutting.
Clean the Grill
Once chicken has been removed from the grill make sure to properly clean and scrape the grill.
Click for Grill Cleaning Ops
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