BBQ Chicken Platter with Mac and Cheese and Collard Greens

Ingredients :

For the BBQ Chicken:

• 4 chicken leg quarters or 8 chicken thighs, bone-in and skin-on
• 2 cups barbecue sauce, your favorite brand or homemade
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper to taste

For the Mac and Cheese:

• 1 pound elbow macaroni
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper, optional for heat
• Salt and pepper to taste

For the Collard Greens:

• 2 large bunches collard greens, about 2 pounds
• 4 ounces smoked meat (ham hock, turkey neck, or bacon)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste

 Instructions:

Prepare the Collard Greens:

Start by washing your collard greens thoroughly. I cannot stress this enough because greens can hide a lot of grit. Fill your sink with cold water and swish them around, then drain and repeat. Strip the leaves from the thick center stems by folding each leaf in half and pulling the stem away. Stack the leaves, roll them up like a cigar, and slice into ribbons about an inch wide.

In a large pot or Dutch oven, cook your smoked meat over medium heat for about 5 minutes to render some fat. Add the diced onion and cook until softened, about 4 minutes. Toss in the garlic and stir for 30 seconds until fragrant. Now add those beautiful green ribbons in batches, letting each batch wilt down before adding more. Pour in the chicken broth, apple cider vinegar, sugar, and red pepper flakes. Bring to a boil, then reduce to a gentle simmer. Cover and let these cook for at least an hour, stirring occasionally. The greens should become tender and the liquid will reduce into a flavorful pot liquor. Season with salt and pepper toward the end.

Season and Bake the Chicken:

While your greens are doing their thing, preheat your oven to 375°F. Pat the chicken pieces dry with paper towels. This step matters because dry skin browns better. Rub each piece with olive oil, then season generously with smoked paprika, garlic powder, onion powder, salt, and black pepper. Really work those spices into every nook and cranny.

Place the chicken skin-side up in a baking dish or on a rimmed sheet pan. Bake for 35 minutes, then pull it out and brush a generous layer of barbecue sauce all over each piece. Return to the oven and bake for another 15 minutes. Brush with more sauce and bake for a final 10 minutes. The skin should be sticky, caramelized, and gorgeous. If you want extra char, pop it under the broiler for 2-3 minutes, but watch it closely.

Make the Mac and Cheese:

Cook your elbow macaroni according to package directions, but subtract 2 minutes from the cooking time. You want it slightly underdone because it'll finish cooking in the oven. Drain and set aside.

In the same pot (why dirty another dish?), melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly. This removes the raw flour taste. Gradually pour in the milk while whisking continuously to avoid lumps. Keep whisking until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.

Remove from heat and stir in the mustard powder, cayenne if using, and most of your cheese, saving about a cup for topping. Stir until melted and smooth. Fold in your cooked macaroni until every piece is coated in that luscious cheese sauce. Transfer to a greased 9x13 inch baking dish and top with the reserved cheese.

Bake at 350°F for 25-30 minutes until the top is golden and bubbly. Let it rest for 5 minutes before serving. This waiting period is torture, I know, but it helps the sauce thicken up perfectly. This is where your Southern American platter truly comes together as that cheesy aroma fills the kitchen.