BBQ Kraut and Chicken Bake
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1 medium red onion, diced
1 tbsp. olive oil (or other sauté oil)
2 16 oz. jars Frank’s Sweet and Smoky BBQ Kraut, drained
2 tsp. paprika
1 ½ tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1 tsp. dry mustard powder
2 tsp. salt
½ tsp. black pepper
6 chicken thighs (bone in and skin on)
2 tbsp. olive oil
½ cup BBQ sauce (plus more for serving, if desired)
Instructions
- Preheat your oven to 400 degrees F.
- Heat 1 tablespoon of oil in a small skillet set over medium heat. Add the diced red onion along with a few dashes of salt and pepper. Cook, stirring occasionally, until the onion is soft and translucent; about 5 to 8 minutes. Pull off the heat and set aside.
- Lightly grease a 9” x 13” casserole dish. Add the BBQ Kraut and cooked red onion to the casserole dish. Mix and spread evenly over the bottom of the dish. Set aside.
- In a small bowl, add the paprika, garlic powder, onion powder, chili powder, dry mustard powder, salt, and black pepper. Mix until thoroughly combined. Set aside.
- Pat the chicken dry using a paper towel and coat all sides of each chicken thigh in olive oil. Next, evenly sprinkle the spice mixture over all sides of the chicken thighs, pressing it into the meat. Nestle the chicken thighs, skin side up, into the BBQ Kraut in the casserole dish. Bake at 400 degrees F for 25 minutes.
- Remove the dish from the oven and brush each thigh with a generous amount of BBQ sauce. Place back into the oven for another 10 minutes, or until the internal temperature of the chicken is 175 – 185 degrees F.
- Let the chicken rest for 5 minutes. Drizzle with extra BBQ sauce, if desired, and serve.
