Big Bad BBQ Ale Chicken Thighs & Potatoes

Chef Christian Gill
Servings

4-6

Prep Time

15 minutes

Cook Time

45 minutes

Cuisine

Modern American

Category

Entree

A one pan dinner with roasted chicken thighs and potatoes and that Big Bad BBQ flavor.

Ingredients

  • 8 Bone-in Skin-on Chicken Thighs
  • 1/8 Cup Derek Wolf’s Big Bad BBQ Ale
  • 6 cups Mini Dutch Red and Gold Potatoes (halved)
  • 2 cups White Onion (julienned)
  • ¼ cup Garlic (minced)
  • 2 tbsp Soy Sauce
  • ¼ cup Oyster Sauce
  • 2 tbsp Graza Drizzle

Directions

  1. Preheat oven to 400 degrees.
  2. In a medium mixing bowl, combine soy sauce, oyster sauce, and Big Bad BBQ Ale. Set aside. In a large mixing bowl, mix together onions, garlic, and potatoes with Graza Drizzle.
  3. Using gloves, apply 1/4 of the Big Bad BBQ paste to the vegetables and mix gentle by hand making sure to coat all veggies.
  4. Place seasoned vegetables in the bottom of a nonstick casserole dish or greased casserole dish/ Roasting pan.
  5. In the medium mixing bowl with reserved BBQ paste, rub all chicken thighs down with remaining seasoning.
  6. Evenly space and nestle seasoned chicken thighs into seasoned potatoes and onions. Top with a light drizzle of Graza.
  7. Place in the oven on the center rack for approximately 45 minutes. Serve thighs on top of potatoes and onions. Devour.
Recipe Products
Blend

Derek Wolf | Big Bad BBQ Ale Seasoning

Key Ingredients

Paprika, Onion Granules, Cinnamon, Brownulated Sugar