Dinner
“Barbecue” Chicken and Collard Greens
Recipe by Ninja Test Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
TIP: The longer the chicken sits with the rub on it, the more flavorful it will be. If desired, baste chicken with your favorite barbecue sauce and select BROIL on Ninja® Foodi® XL for 2–3 minutes per side, taking care not to let it burn.
Compatible with
Cooking mode
Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
- 2 tablespoons canola oil
- 2 bunches collard greens, stems removed, cut in 2-inch strips
- 1 medium yellow onion, peeled, julienned
- 4 cloves garlic, peeled, roughly chopped
- 1 1/2 cups chicken stock
- 2 tablespoons apple cider vinegar
- 6 ounces smoked ham, cut in 1/4-inch cubes
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 1/2 teaspoon chili flakes
LEVEL 2 (TOP OF RACK)
- 3 small pieces chicken leg and thigh
- 3–4 tablespoons BBQ rub of choice
- 1–2 tablespoons canola oil
TOPPINGS (optional)
- Barbecue sauce, if desired
Utensils
- Deluxe Reversible Rack (bottom layer only)
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Step 1
Evenly coat the chicken in the BBQ rub, then place in the refrigerator to marinate for at least 1 hour and up to 12 hours.
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Step 2
When the chicken has marinated, add all Level 1 ingredients to pot and stir to combine.
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Step 3
Place the bottom layer of the Deluxe Reversible Rack in the higher position, then place it in the pot.
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Step 4
Evenly coat the chicken in canola oil, then place on the rack, skin side up.
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Step 5
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 350°F, and set time for 20 minutes. Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).
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Step 6
When cooking is complete, carefully remove the rack. Serve collard greens with chicken and drizzle with barbecue sauce, if desired.
