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.
