“Barbecue” Chicken and Collard Greens
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.
Ingredients
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
- Deluxe Reversible Rack (bottom layer only)
Instructions
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.