fbpx

Chicken Legs with Ancho Chili Rub

INGEDIENTS: GRAIN FED CHICKEN LEG, RUB ANCHO CHILI (CANE SUGAR, KOSHER SALT, GRANULATED SUGAR, ONION POWDER, SMOKED PAPRIKA, GRANULATED GARLIC, GROUND GINGER, BLACK PEPPER, CAYENNE PEPPER, ANCHO CHILE POWDER)

CFIA listed Allergens: None

produced in a facility where milk, wheat, eggs, and soy are used

Storage:

Our sous-vide Chicken with Ancho Chili BBQ Dry Rub is placed in a sous-vide bag, vacuum-sealed, and cooked low for over 6 hrs till tender. Our Ancho Chili chicken legs require refrigeration to stay fresh and to keep your food safe. Because we do not use preservatives or high acid cooking. 

There is a batch number on each package and freeze by date to keep them safe to eat. Our normal shelf life is 14 days in the refrigerator from the day of production and then they need to be frozen.An

Preparation Method:

All our products that are cooked sous vide are fully pasteurized due to the long cooking cycles and are safe to eat cold out of the packaging. However, it is always recommended that you reheat to 74C or 165F internal temperature.

Cut the bag open and place the Ancho Chili Chicken on a hot BBQ grill or on an oven-proof pan in the oven at 385F. If they are frozen, thaw them out in the fridge overnight or put them in the sink and run cold water over them and they should thaw out in about 30 minutes.

Cook till thoroughly heated, this should take about 15-20 minutes.

Serve with our selection of BBQ sauces.

QR Code
Chicken Legs Ancho Chili - Nutrition Label