Suya-Spiced Chicken Thighs with Grilled Bell Peppers

Cooking Temperature

• Chicken thighs must reach internal temperature of 165°F (74°C) as measured at the thickest part. Use a calibrated meat thermometer for accuracy.

High Risk Population

• Raw poultry marinade should not be used as a sauce after cooking unlessboiled to destroy pathogens. Discard used marinade or bring to a rolling boil for at least 1 minute.

Cross Contamination

• Separate cutting boards, utensils, and plates must be used for raw chicken and ready-to-eat items like bell peppers and garnishes to prevent pathogen transfer.

Storage

• Refrigerate marinated chicken at 40°F (4°C) or below. Do not leave at room temperature for more than 2 hours total (1 hour if room temperature exceeds 90°F/32°C).

• Cooked chicken leftovers must be refrigerated within 2 hours of cooking and consumed within 3-4 days, or frozen at 0°F (-18°C) for up to 4 months.

Handling

• Marinated chicken should be grilled within 24 hours for optimal food safety. Extended marination beyond 24 hours in acidic yogurt-based marinade may begin to degrade protein texture and compromise safety.

Allergen Warning

• Sesame seeds present in spice rub may become airborne during application. Ensure proper ventilation and avoid inhalation by keeping face away from rub during the last-minute application step.