“Barbecue” Chicken and Collard Greens

  • Prep 20 mins
  • Total 1h 55 mins
  • Easy
  • Serves 4

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.

Cooking mode

Step-by-step instruction without your screen going to sleep


  • 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


  • 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


  • Deluxe Reversible Rack (bottom layer only)
  • 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.

  • Step 2

    When the chicken has marinated, add all Level 1 ingredients to pot and stir to combine.

  • Step 3

    Place the bottom layer of the Deluxe Reversible Rack in the higher position, then place it in the pot.

  • Step 4

    Evenly coat the chicken in canola oil, then place on the rack, skin side up.

  • 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).

  • Step 6

    When cooking is complete, carefully remove the rack. Serve collard greens with chicken and drizzle with barbecue sauce, if desired.