Revised
December 2024

Kati Kati Chicken USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
This African-inspired Kati Kati Chicken pairs perfectly with Jollof Rice and Sautéed Spinach and Tomatoes.
NSLP CREDITING INFORMATION
1 chicken breast provides 2 oz eq meat/meat alternate.
Recipe Source
USDA Standardized Recipes Project - 2024
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Instructions
 

  • Preheat conventional oven to 350 °F or convection oven to 325 °F.
  • Combine garlic powder, sugar, cumin, cinnamon, allspice, paprika, salt, turmeric, black pepper, red pepper flakes, cayenne pepper, and oil in a small bowl. Stir well.
  • Toss chicken portions in spice mixture. Allow chicken to marinate for at least 30 minutes.
  • Place chicken portions on a sheet pan (18" x 26" x 1") lined with parchment paper and lightly coated with pan release spray.
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Bake:
    Conventional oven: 350 °F for 10-15 minutes.
    Convection oven: 325 °F for 8-12 minutes.
    Critical Control Point:
    Heat to 165 °F or higher for at least 15 seconds
    Remove from oven. Garnish with parsley.
    Critical Control Point:
    Hold for hot service at 135 °F or higher.
  • Serve 1 chicken breast (2 oz).

Nutrition INFORMATION

Kati Kati Chicken USDA Recipe for Schools
Amount Per Serving
 
1 chicken breast (2 oz)
Calories
142
Total Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
49
mg
16
%
Sodium
 
323
mg
14
%
Total Carbohydrate
 
2
g
1
%
Dietary Fiber
 
0
g
0
%
Total Sugars
 
1
g
1
%
Added Sugars included
 
10000
g
Protein
 
17
g
34
%
Vitamin A
 
348
IU
7
%
Vitamin C
 
2
mg
2
%
Vitamin D
 
3
IU
20
%
Calcium
 
21
mg
2
%
Iron
 
1
mg
6
%
Potassium
 
162
mg
5
%
N/A=data not available
*Marketing Guide
50 Servings:
Parsley, fresh: 1 ⅓ cup
100 Servings:
Parsley, fresh: 2 ⅔ cup

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
The food safety temperatures are based on the FDA Food Code. Some information included may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
Yield / Volume
50 Servings:
About 6 lbs 8 oz
50 pieces/4 sheet pans (18” x 26” x 1”).
100 Servings:
About 13 lbs
100 pieces/8 sheet pans (18” x 26” x 1”).