Have you ever craved a meal that feels like a warm hug from the South? A BBQ Chicken Platter with Mac and Cheese and Collard Greens delivers exactly that comfort, bringing together smoky, sweet, and savory flavors in one glorious plate. I still remember the first time I made this at home after years of ordering it at restaurants. The smell of caramelized barbecue sauce filling my kitchen, the bubbling cheese on top of tender macaroni, and those slow-cooked greens simmering away made me realize something important. You don't need to wait for a special occasion or a trip down South to enjoy soul food done right. Making this platter at home means you control the quality, the spice level, and best of all, you get generous portions without the hefty restaurant price tag.
This isn't just dinner. It's an experience that brings people together around the table, whether it's a casual weeknight or Sunday supper with family. The beauty of this dish lies in how each component complements the others. The tangy sweetness of the barbecue chicken cuts through the rich creaminess of the mac and cheese, while the collard greens add that earthy, slightly bitter note that balances everything perfectly. It's soul food at its finest, and I'm going to show you how to nail every single element.
Ingredients List
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
Timing / Cooking Schedule
Prep time: 30 minutes
Cooking time: 90 minutes
Total time: 2 hours
This recipe requires some multitasking, but don't worry. I recommend starting the collard greens first since they benefit from longer cooking. While they simmer, you can prep and bake the chicken, then work on the mac and cheese during the final stretch.
Step-by-Step 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.
Nutritional Information
Per serving (serves 4):
- Calories: 920
- Protein: 52g
- Carbohydrates: 68g
- Fat: 48g
- Fiber: 6g
- Vitamin C: 45% DV
- Iron: 25% DV
Tips, Variations, or Cooking Advice
If you're watching calories, try baked chicken breast instead of thighs, though you'll sacrifice some of that juicy richness. For a gluten-free version, use gluten-free pasta and substitute cornstarch for the flour in the cheese sauce. I've done this for friends with celiac and nobody could tell the difference.
Don't have smoked meat for the greens? Smoked paprika and a tablespoon of liquid smoke added to the broth creates that smoky depth. Vegetarians can skip the meat entirely and use vegetable broth with extra seasonings.
Make your own barbecue sauce by combining ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and your favorite spices. It takes 10 minutes and tastes better than most store-bought versions.
For meal prep, this platter is a dream. Make everything on Sunday and portion it into containers. The flavors actually improve after a day or two as everything melds together. You can also prep components separately. The mac and cheese freezes beautifully unbaked, the greens taste better the next day, and the chicken can be seasoned a day ahead.
If you're cooking for a crowd, double everything except maybe cut back slightly on the cheese sauce ingredients. A full pound of cheese for mac and cheese serves a lot of people, and you don't want it swimming in sauce.
Common Mistakes to Avoid
The biggest mistake I see people make is overcooking the chicken until it's dry. Use a meat thermometer and pull it when the thickest part reaches 165°F. Carryover cooking will take it the rest of the way.
Don't add all your barbecue sauce at the beginning of baking. It'll burn and turn bitter. Layer it on during the last 25 minutes for that perfect glaze.
With mac and cheese, many cooks panic and add more milk when the sauce seems thick. Remember it will loosen up when you add the pasta and then thicken again in the oven. Trust the process.
Not cooking collard greens long enough is another common error. They need at least an hour to become tender and develop that deep flavor. Quick-cooked greens taste grassy and tough.
Skipping the step of washing greens thoroughly leaves you with a gritty dish that'll make your teeth hurt. Wash them twice, minimum.
Finally, don't forget to season each component separately. The chicken needs its rub, the greens need salt at the end, and the mac and cheese needs seasoning in the sauce. Under-seasoning leaves you with a bland platter despite all your hard work.
Storage / Leftovers Tips
Store each component of your BBQ Chicken Platter with Mac and Cheese and Collard Greens separately for best results. The chicken keeps in an airtight container in the fridge for 3-4 days. Reheat in a 350°F oven for about 15 minutes, adding a splash of water to the pan and covering with foil to prevent drying out. You can also reheat in the microwave, but the skin won't stay as crispy.
The mac and cheese stores for 4 days in the refrigerator. Reheat individual portions in the microwave with a splash of milk, stirring halfway through. For larger portions, cover with foil and reheat in a 325°F oven for 20 minutes. It tends to dry out, so that extra milk is essential.
Collard greens actually improve with time as the flavors deepen. They'll keep for up to 5 days refrigerated and reheat beautifully on the stovetop or in the microwave. The pot liquor is liquid gold, so don't drain it off.
For freezing, the chicken and greens freeze well for up to 3 months. The mac and cheese can be frozen unbaked or baked. If freezing baked mac and cheese, undercook it slightly, let it cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
When you're ready to enjoy leftovers, I love reheating everything together in the oven at 325°F for about 20 minutes. It brings back that fresh-cooked feel and makes your kitchen smell amazing all over again.
