Foster Farms released a new visual guide for food safety tips and techniques during summer grilling season. The U.S. Department of Agriculture reports that risk of foodborne illness increases during summer months as the weather warms (making food more susceptible to spoiling) and as more people cook and entertain outside.
The infographic depicts more than 20 simple steps that can make a big difference in improving safety from the store, to the kitchen, to the grill. Tips include keeping raw meat and poultry packages separate from other foods in the grocery cart and in your refrigerator; washing reusable shopping bags frequently; using designated color-coded cutting boards for meat, poultry and produce; and using different tongs and plates for raw and cooked meat and poultry.
“As summer heats up, so do grills across the nation,” said Ira Brill, Foster Farms’ Director of Communications. “In addition to providing food safety tips on our packages and our website, we wanted to give consumers another resource that visually portrays how to safely store, prepare and handle raw meats. Our infographic provides beyond-the-basics tips guided by the ABC reminder to “Always Be Careful,” when preparing raw meat and poultry products.”
Here’s a summer recipe to get you started.
Pineapple-Marinated Grilled Chicken Sliders
- Makes: 12 sliders
- Total Time: 45 minutes, plus 3 to 4 hours for marinating
- Hands-On Time: 45 minutes
For the chicken:
- 1/2 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup packed honey
- 3 tablespoons red wine vinegar
- 4 scallions, trimmed and minced
- 4 medium garlic cloves, finely chopped, about 2 tablespoons
- 1/2 teaspoon freshly ground black pepper
- 2 pounds boneless, skinless Foster Farms® fresh chicken thighs, about 6
- 2 tablespoons canola, grapeseed, or peanut oil, plus more for grilling
For the sliders:
- 1/2 ripe pineapple, peeled, cored and cut into 1/2-inch rings
- 1 medium red onion, trimmed and cut into 1/2-inch rings
- 12 slider buns (such as King’s Hawaiian bread or Trader Joe’s mini burger buns)
- 1/3 cup good-quality mayonnaise
- 4 tablespoons chile-garlic sauce (sucas Sriracha)
- 1 medium ripe avocado (optional)
Combine pineapple juice, soy sauce, honey, vinegar, scallions, garlic and pepper in a medium nonreactive bowl. Whisk until completely incorporated, add chicken, turn to coat in the marinade, cover, and refrigerate 3 to 4 hours.
Brush a grill pan with 2 tablespoons of the oil. Then heat over medium heat. Brush the pineapple and onions with additional oil. Then grill until golden and grill marks are visible, about 5 minutes on each side. Quarter the pineapple pieces when done. Then set onions and pineapple aside on a plate.
Meanwhile, cook the chicken until the juices run clear when pierced, about 4 minutes per side. Transfer to a cutting board, and tent with aluminum foil to keep warm and rest.
Meanwhile, split each slider roll. Then lightly brush the insides with oil before toasting on the grill surface (brushed-side down) for 1 minute. Meanwhile, combine mayonnaise and chile-garlic sauce in a bowl and stir until evenly combined. Slice the avocado into 6 slices on each half, cut crosswise (across the shortest length).
To serve, spread each roll with a thin layer of the chile-garlic mayonnaise. Slice each thigh in half. Top each bun with a piece of chicken and, as desired, pineapple, onion and avocado, and serve.
Click here for additional recipes from Humane Table chefs.
The infographic is available here.