Ninja AG302 Foodi® 4-in-1 Indoor Grill with 4-Quart Air Fryer Inspiration Guide

Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.
GRILL
The grill that sears, sizzles,
and air fry crisps™
20 mouthwatering
recipes plus charts for
unlimited possibilities
Recipe List
Marinades
9
Spice Rubs
10
Dipping Sauces
11
Kickstarter Recipes
Your guide to
grilling like a Foodi
Welcome to the Ninja® Foodi™ Grill recipe book.
From here, you’re just a few pages away from recipes,
tips and tricks, and helpful hints that will give
12
Mains
Poultry
Nashville Hot Fried Chicken
Cheesy Chicken Quesadilla Stacks
Vegetarian
Grilled Cauliflower Steaks
with Greek Salsa
Rice & Vegetable Stuffed Peppers
Beef
Steak & Vegetable Kebabs
Pork
Sausage & Pepper Grinders
Seafood
Grilled Citrusy Halibut
20
20
20
22
24
24
25
26
26
28
28
30
30
Sides & Apps
Mexican Street Corn
Grilled Tomato Salsa
Honey Rosemary Chicken Wings
Roasted Rainbow Cauliflower
Personal Grilled Pizza
French Fries with Parmesan
& Garlicky Mayo
Honey & Herb Charred Carrots
40
42
Desserts
Grilled Watermelon
Grilled Apple & Raspberry Pie
43
43
44
Cooking Charts
Grill Chart
Air Crisp Chart
Dehydrate Chart
46
46
52
56
you the confidence to elevate your grill game.
Now open the hood and let’s get grilling in your kitchen.
Recipe Key
We’ve tagged recipes with these icons to help find the right one for you.
10 minutes
or less
Frozen to
char-grilled
Dairy-free
Kid-friendly
food
Gluten-free
K
V
Keto
Vegetarian
32
32
34
36
37
38
Cyclonic Grilling
TECHNOLOGY
Super-hot 500° grilling chamber gives you the fast, juicy,
char-grilled results you want by combining a unique, high-density
grill grate with cyclonic air that circulates rapidly around food.
Grilled favorites
Quick and easy meals
No-flip grilling
No more falling apart
Classic Cheeseburgers, page 14
Grilled Citrusy Halibut, page 30
Grilled thrills
Frozen to char-grilled
Personal Grilled Pizza, page 38
Barbecue Chicken Breasts, page 18
BTU
cooking
power of
an outdoor
grill
Grill the unexpected
No thawing required
More flavor. Less smoke.
Always use recommended oils
After hundreds of hours of recipe testing, our chefs have paired
For less smoke, use oils with a high smoke point—like canola,
your favorite foods with recommended temperature settings
avocado, vegetable, or grapeseed oil—instead of olive oil.
to maximize grill flavors while minimizing smoke.
If you choose to cook ingredients at a higher temperature than
recommended using olive oil, it may result in more smoke.
LOW
MEDIUM
HIGH
MAX
Best for bacon, sausages, and calzones,
and when using thicker barbecue sauces.
Best for frozen meats and batches
of marinated ingredients.
Best for steaks, chicken,
and burgers.
Best for veggies, fruit, fresh
and frozen seafood, and pizza.
10
25
MINS
Sausage & Pepper Grinders
Page 28
4
11
MINS
8
MINS
Frozen Chicken Breasts
Page 48
MINS
Grilled New York Strip Steak
& Asparagus
Page 12
Pineapple & Peaches
Page 50
Questions? ninjakitchen.com
5
Cooking best practices
Carry-over cooking
No two pieces of protein are alike, and, for that reason, they’ll
This occurs when meat continues to cook after it’s removed from
never cook the same. That’s why we recommend paying close
the grill. For the best results, we recommend removing meat 5°F
attention to the sizes of meat listed in our cooking charts.
before actual desired doneness. See the chart below.
Here are some more tips to ensure a great cooking experience.
Reasons meat might cook differently
Cut size
Proteins come in different
shapes and sizes, which require
different cooking times, so
you may need to increase or
decrease the recommended
chart cook times to achieve
desired doneness.
The importance
of a meat
thermometer
6
Meat temperature
COOK TO
INTERNAL TEMP OF:
CARRY-OVER COOK TO
INTERNAL TEMP OF:
140˚F
145˚F
Poultry
165˚F
165˚F or higher
Pork
140˚F
145˚F
FOOD
Fish
Steak
For your convenience, cooking charts were created
for use with cold meat, straight from the fridge.
Rare
120˚F
125˚F
Medium Rare
130˚F
135˚F
For even juicier results
Medium
140˚F
145˚F
If time permits, let meat come to room
temperature before cooking for a more juicy
center. (We recommend reducing chart cook
time by 2 minutes in this case.)
Medium Well
145˚F
150˚F
Well Done
155˚F
160˚F
For best results, use a digital food
thermometer to accurately measure
internal temperature of protein.
Ground Beef
155˚F
160˚F or higher
Ground Pork
155˚F
160˚F
Ground Turkey
155˚F
160˚F
Insert thermometer into center-most, thickest
part of protein. If protein is bone-in, insert it
very close to (but not touching) the bone.
For juicy and
tender results,
allow protein to
rest for 5 minutes
after cooking.
For roasts, half
chickens, and
large steaks,
it’s best to let
them rest for
10 minutes.
Because the Foodi™ Grill cooks at high
temperatures, proteins can overcook
quickly. It’s best to monitor the internal
temperature of meat, especially during
the later stages of cooking.
Questions? ninjakitchen.com
7
Marinades
Flavor-Building 101
YIELD: APPROX. 1 CUP | MARINATING TIME: 2–12 HOURS
STORE: REFRIGERATE FOR UP TO 4 DAYS
Pumped-Up Marinades, Zesty Spice Rubs,
and Elevated Dipping Sauces
For the following recipes, add all ingredients
to a bowl and mix well.
These marinades and spice rubs call for coarse kosher salt—
ensure you use that, and not fine-grain iodized salt.
Use spice rubs liberally. Season meat or vegetables
generously and let sit at room temperature
for 30 minutes before grilling—this will promote
evenness and faster cooking.
Frozen to char-grilled
Teriyaki
Marinade
Garlic & Herb
Marinade
Simple Steak
Marinade
Best for poultry, beef, pork,
lamb, veal, seafood, vegetables
Best for poultry, pork, lamb,
seafood, vegetables
Best for beef, pork, lamb, veal,
white fish, vegetables
/ cup soy sauce
1 3
/ cup water
1 3
/ cup dark brown sugar
1 tablespoon honey
/ cup fresh herbs
(like parsley, rosemary,
oregano, thyme, or sage),
finely chopped
2 cloves garlic, peeled, minced
5 cloves garlic, peeled, minced
1 3
When grilling frozen meats, baste them liberally
and consistently with the marinade of your choosing.
To get the best textures and flavors from frozen meat,
season it with your favorite spice rub before grilling.
/ cup canola oil
1 4
3 tablespoons rice wine vinegar
/ cup Worcestershire sauce
1 4
/ cup cider vinegar
/ cup soy sauce
1 4
1 2
Juice of 1 lemon
(about 3 tablespoons juice)
1 4
/ cup balsamic vinegar
1 4
2 tablespoons Dijon mustard
3 cloves garlic, peeled, minced
1 teaspoon ground
black pepper
1 teaspoon kosher salt
1 teaspoon ground
black pepper
1 teaspoon kosher salt
Questions? ninjakitchen.com
9
Spice Rubs
Dipping Sauces
YIELD: APPROX. 1 CUP | SEASON: GENEROUSLY
STORE: UP TO 6 MONTHS IN AN AIRTIGHT CONTAINER AWAY FROM LIGHT AND HEAT
YIELD: APPROX. 1 CUP | STORE: REFRIGERATE FOR UP TO 4 DAYS
Easy BBQ
Spice Rub
Everyday
Spice Rub
Dry Herb
Rub
Chimichurri
Sauce
Lemony-Garlic
Chili Mayo
Jamaican Jerk
Ketchup
Best for poultry, beef, shrimp,
cauliflower, broccoli, carrots
Best for poultry, beef, pork,
lamb, veal, seafood, vegetables
Best for poultry, pork, lamb,
seafood, vegetables
Best for poultry, beef, pork,
fish, vegetables
Best for poultry, beef, pork,
lamb, veal, seafood, vegetables
Best for poultry, beef, shrimp
/ cup dark brown sugar
3 tablespoons chili powder
1 tablespoon kosher salt
1 cup mayonnaise
/ cup smoked paprika
2 tablespoons white sugar
1 tablespoon dried thyme
/ bunch fresh cilantro
(about 1 /3 cup), chopped
3 tablespoons
dry jerk seasoning
3 tablespoons ground
black pepper
1 tablespoon kosher salt
1 tablespoon dried rosemary
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons garlic powder
1 tablespoon ground
black pepper
1 teaspoon mustard powder
2 teaspoons onion powder
1 tablespoon dried oregano
1 4
1 4
2 tablespoons kosher salt
1 teaspoon ground
black pepper
1 teaspoon crushed red pepper
1 2
/ bunch fresh parsley
(about 1 /3 cup), chopped
1 2
Juice of 1 /2 lemon
(about 2 tablespoons juice)
1 tablespoon paprika
5 cloves garlic, peeled, minced
1 teaspoon garlic powder
1 small shallot, peeled, chopped
Kosher salt, as desired
1 cup ketchup
1 ripe banana,
peeled, mashed
Zest and juice of 1 lemon
(about 1 /3 cup juice)
/ cup extra virgin olive oil
1 4
1 teaspoon ground
black pepper
Kosher salt, as desired
10
Flavor-Building 101
Questions? ninjakitchen.com
11
Kickstarter Recipe
Grilled New York Strip Steak & Asparagus
BEGINNER RECIPE
PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 12 MINUTES | MAKES: 2–4 SERVINGS
K
INGREDIENTS
2 uncooked New York strip steaks
(14–16 ounces each)
2 tablespoons canola oil, divided
Ground black pepper, as desired
1 bunch asparagus, trimmed
Kosher salt, as desired
DIRECTIONS
Brush each steak on all
sides with 1/2 tablespoon
canola oil, then season
with salt and pepper, as
desired. Toss asparagus
with remaining canola
oil, then season with salt
and pepper, as desired.
Insert grill grate in unit
and close hood. Select
GRILL, set temperature
to HIGH, and set time
to 12 minutes. Select
START/STOP to begin
preheating.
When the unit beeps to
signify it has preheated,
place steaks on grill
grate, gently pressing
them down to maximize
grill marks. Close hood
and cook for 4 minutes.
After 4 minutes, flip
steaks. Close hood and
continue cooking for
4 more minutes, or until
internal temperature
reaches 125°F.
Remove steaks from
grill and let rest
5 minutes; they will
continue to cook to a
food-safe temperature
while resting. Use a
cooking thermometer
to ensure a food-safe
temperature has
been achieved.
Meanwhile, place
asparagus on grill
grate. Close hood and
cook for 4 minutes.
When cooking and
resting are complete,
slice steak and serve
with asparagus.
TIP S
ubstitute any preferred seasoning to the steak in step 1.
12
Kickstarter Recipe
Questions? ninjakitchen.com
13
Kickstarter Recipe
Classic Cheeseburgers
BEGINNER RECIPE
PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 8 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
1 1 /2 pounds uncooked ground beef
(80% lean)
Kosher salt, as desired
4 slices American cheese
4 burger buns
Ground black pepper, as desired
Toppings
Lettuce
Red onion
Tomatoes
Pickles
Condiments
DIRECTIONS
Insert grill grate in
unit and close hood.
Select GRILL, set
temperature to
HIGH, and set time
to 8 minutes for
medium-cooked burgers.
Select START/STOP
to begin preheating.
While unit is preheating,
divide the ground beef
into 4 portions and
hand-form each into
a loosely formed
4-inch patty.
With your thumb,
make a 1-inch indent
in the center of each
patty (this will help
the burgers keep their
shapes uniform during
cooking). Season
patties with salt and
pepper, as desired.
When the unit beeps to
signify it has preheated,
place patties on the
grill grate, gently
pressing them down to
maximize grill marks.
Close hood and cook
for 6 minutes.
After 6 minutes, place
a slice of cheese on
each patty. Close hood
and continue cooking
for 1 minute.
After 1 minute, remove
cheeseburgers from
grill grate. Place the
buns on the grill grate.
Close hood and cook
for the remaining
1 minute.
When cooking is
complete, serve
cheeseburgers on
the toasted buns.
TIP F
or extra flavor, grill vegetables like onions, peppers, or mushrooms as a burger topping.
14
Kickstarter Recipe
Questions? ninjakitchen.com
15
Kickstarter Recipe
Teriyaki Marinated Salmon
BEGINNER RECIPE
PREP: 5 MINUTES | MARINATE: 1–12 HOURS | PREHEAT: APPROX. 8 MINUTES | COOK: 7–9 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
4 uncooked skinless salmon fillets
(6 ounces each)
1 cup teriyaki marinade
DIRECTIONS
Place fish fillets and teriyaki
sauce in a large resealable plastic
bag or container. Move fillets
around to coat evenly with sauce.
Refrigerate for at least 1 hour
and up to 12 hours.
Insert grill grate in unit and
close hood. Select GRILL, set
temperature to MAX, and set time
to 8 minutes. Select START/STOP
to begin preheating.
When the unit beeps to signify
it has preheated, place fillets on
the grill grate, gently pressing
them down to maximize grill
marks. Close hood and cook
for 6 minutes. There is no need
to flip the fish during cooking.
After 6 minutes, check fillets for
doneness; the internal temperature
should be 140°F. If neccessary,
close hood and continue cooking
up to 2 more minutes.
When cooking is complete, serve
fillets immediately.
TIP S
ubstitute your favorite marinade for the teriyaki sauce in step 1.
16
Kickstarter Recipe
Questions? ninjakitchen.com
17
Kickstarter Recipe
Barbecue Chicken Breasts
BEGINNER RECIPE
PREP: 5 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 23–25 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
4 frozen boneless, skinless
chicken breasts (8 ounces each)
Kosher salt, as desired
2 tablespoons canola oil, divided
1 cup of your favorite barbecue sauce
Ground black pepper, as desired
DIRECTIONS
Insert grill grate in unit
and close hood. Select
GRILL, set temperature
to MEDIUM, and set
time to 25 minutes.
Select START/STOP
to begin preheating.
While unit is preheating,
evenly brush each
chicken breast with
1/2 tablespoon canola oil.
Then season with salt and
pepper, as desired.
When the unit beeps to
signify it has preheated,
place chicken breasts
on grill grate. Close
hood and cook for
10 minutes.
After 10 minutes, flip
chicken. Close hood
to continue cooking
for 5 minutes.
After 5 minutes,
liberally baste chicken
with barbecue sauce,
then flip over and
liberally baste the other
side. Close hood to
continue cooking
for 5 minutes.
After 5 minutes, repeat
step 5. Close hood and
cook for 2 more minutes.
If necessary, baste
chicken again and
cook for up to
3 more minutes until
centermost point of
the chicken reaches an
internal temperature
of 165°F.
Allow chicken to rest for
5 minutes before serving.
TIP If using a thicker barbecue sauce, grill on LOW instead of MEDIUM.
18
Kickstarter Recipe
Questions? ninjakitchen.com
19
NASHVILLE HOT FRIED CHICKEN
INTERMEDIATE RECIPE
PREP: 20 MINUTES | MARINATE: 8 HOURS | PREHEAT: APROX. 3 MINUTES | COOK: 25 MINUTES | MAKES: 3–4 SERVINGS
INGREDIENTS
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons chili powder
1 tablespoon mustard powder
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 quart (4 cups) buttermilk
2 uncooked bone-in, skin-on chicken breasts,
each split in half
4 cups all-purpose flour
/ cup canola oil, divided
3 4
2 tablespoons dark brown sugar
3 tablespoons paprika
2 teaspoons cayenne pepper
2 uncooked bone-in, skin-on chicken thighs
DIRECTIONS
1Stir together garlic, onion, chili, and mustard
powders with salt and pepper. Place half the
mixture in a large resealable plastic bag or
container. Add buttermilk to bag or container and
combine with spice mixture. Set aside remaining
spice mixture.
2Add chicken to buttermilk mixture and marinate in
refrigerator for 8 hours or overnight.
3Strain chicken from marinade. Combine remaining
spice rub with flour in a large mixing bowl.
Working in batches, toss chicken pieces in spiced
flour mixture until evenly coated. Gently tap
chicken off to remove excess flour.
4Insert crisper basket in unit and close hood.
Select AIR CRISP, set temperature to 360°F,
and set time to 25 minutes. Select START/STOP
to begin preheating.
5While unit is preheating, rub each piece of chicken
with oil, using a total of 1/4 cup oil for all pieces.
6When the unit beeps to signify it has preheated,
place chicken in the basket. Close hood and
cook for 10 minutes.
7Meanwhile, whisk together remaining 1/2 cup
canola oil, brown sugar, paprika, and cayenne
pepper in a bowl.
8After 10 minutes, flip chicken. Close hood and
continue cooking for 10 more minutes, then
check chicken for doneness. Continue cooking
up to an additional 5 minutes or until chicken’s
internal temperature reaches 165°F.
9When cooking is complete, gently toss chicken
with spiced oil mixture and serve.
TIP F
or a complete meal, serve with biscuits with honey
and coleslaw.
Questions? ninjakitchen.com
21
CHEESY CHICKEN
QUESADILLA STACKS
INTERMEDIATE RECIPE
PREP: 15 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 27 MINUTES | MAKES: 6–8 SERVINGS
INGREDIENTS
4 (8-inch) flour tortillas
Vegetable oil cooking spray
/ cup salsa
1 3
/ cup sour cream
1 3
3–5 dashes hot sauce
12 ounces grilled chicken breast,
chopped, divided
5 scallions, chopped, divided
1 can (4 ounces) diced jalapeño peppers, divided
2 cups (8 ounces) plus 1 /4 cup shredded cheddar
or Colby Jack cheese, divided
DIRECTIONS
1Insert grill grate in unit and close hood. Select GRILL,
set temperature to MAX, and set time to 4 minutes.
Select START/STOP to begin preheating.
2While unit is preheating, spray both sides of the
tortillas with cooking spray. Then use a knife
tip to poke 5 to 7 small holes in each tortilla (to
prevent them from ballooning during cooking).
22
6Top that tortilla with a third of the chopped
chicken, a third of the scallions, a third of the
jalapeño peppers, 2 /3 cup cheese, and a third of
the salsa mixture. Place another tortilla on top.
7Repeat step 6. After placing the last tortilla on
top, press down gently.
3In a small bowl, stir together salsa, sour cream,
hot sauce; set aside.
8Remove grill grate from unit. Select ROAST, set
temperature to 350°F, and set time to 23 minutes.
Select START/STOP to begin preheating.
4When the unit beeps to signify it has preheated,
place 1 tortilla on the grill grate. Close hood and
grill for 1 minute. After 1 minute, open hood and
remove tortilla; set aside. Repeat with remaining
3 tortillas.
9When the unit beeps to signify it has preheated,
place tortilla stack in pot. Then cover it with
an aluminum foil tent, pressing down gently to
secure foil around stack. Close hood and cook
for 20 minutes.
5Evenly spread a grilled tortilla with a third of the
chopped chicken, a third of the scallions, a third of
the jalapeño peppers, 2 /3 cup cheese, and a third
of the salsa mixture. Place another tortilla on top.
10 After 20 minutes, remove foil. Sprinkle remaining
1 /4 cup cheese over the top, close hood, and cook
for the remaining 3 minutes.
Mains | Poultry
11 W
hen cooking is complete, remove with a non
metal spatula and transfer to plate, slice slack
and serve.
GRILLED CAULIFLOWER
STEAKS WITH GREEK SALSA
V
K
RICE & VEGETABLE
STUFFED PEPPERS
V
ADVANCED RECIPE
INTERMEDIATE RECIPE
PREP: 20 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 17 MINUTES | MAKES: 2 SERVINGS
PREP: 15 MINUTES | PREHEAT: APROX. 3 MINUTES | COOK: 32 MINUTES | MAKES: 6 PEPPERS
INGREDIENTS
DIRECTIONS
INGREDIENTS
DIRECTIONS
1 head cauliflower, leaves and stem removed
1Cut cauliflower from top to bottom into two
2-inch “steaks”; reserve remaining cauliflower.
6 red or green bell peppers,
top 1 /2 -inch sections cut off and reserved,
seeds and ribs removed from the insides
1Chop the 1 /2 -inch portions of reserved bell
peppers and place in a large mixing bowl. Add
all other ingredients to mixing bowl, except
whole bell peppers and half the cheese.
2Use cooking pot without grill grate or crisper
basket installed. Close the hood. Select ROAST, set
temperature to 350°F, and set time to 32 minutes.
Select START/STOP to begin preheating.
3While unit is preheating, spoon the mixture into
the peppers, filling them up as fully as possible.
If necessary, lightly press mixture down into the
peppers to fit more in.
4When the unit beeps to signify it has preheated,
place peppers, standing upright, in the pot.
Close hood and cook for 30 minutes.
5After 30 minutes, evenly sprinkle remaining
cheese over the top of the peppers. Close hood
and cook for the remaining 2 minutes.
6When cooking is complete, serve immediately.
/ cup Kalamata olives, chopped, pits removed
1 3
/ cup roasted red peppers, chopped
1 2
1 tablespoon fresh oregano, minced
1 tablespoon fresh parsley, minced
3 cloves garlic, peeled, minced
Juice of 1 lemon
/ pound (8 ounces) feta cheese, crumbled
1 2
Kosher salt, as desired
1 teaspoon ground black pepper
/ cup walnuts, roughly chopped
1 3
1 small red onion, peeled, chopped
/ cup canola oil, divided
1 4
2To make the Greek salsa, in a large bowl, stir
together olives, roasted red peppers, oregano,
parsley, garlic, lemon juice, feta, salt, pepper,
walnuts, red onion, and 2 tablespoons of canola oil.
3Insert grill grate in unit and close hood.
Select GRILL, set temperature to MAX, and
set time to 17 minutes. Select START/STOP
to begin preheating.
4While unit is preheating, brush remaining
2 tablespoons of oil on both sides of “steaks,”
then season each with salt, as desired.
5When the unit beeps to signify it has preheated,
place steaks on the grill grate. Close hood and
cook for 10 minutes.
6After 10 minutes, flip “steaks.” Close hood and
continue cooking for 5 minutes.
4 cloves garlic, minced
1 small white onion, peeled, diced
2 bags (8.5 ounces) instant rice,
cooked in microwave
1 can (10 ounces) red enchilada sauce
1 package (1 ounce) fajita spice mix
1 can (4 ounces) diced green chilis, drained
/ cup vegetable stock
1 2
1 bag (8 ounces) shredded
Colby Jack cheese, divided
7After 5 minutes, spread “steaks” generously with
Greek salsa. Close hood and cook for the remaining
2 minutes. Reserve remaining Greek salsa.
8When cooking is complete, serve immediately.
TIP C
ut remaining cauliflower into large chunks, toss
with canola oil, and grill for 12 minutes before tossing
with remaining Greek salsa.
24
Mains | Vegetarian
Questions? ninjakitchen.com
25
STEAK & VEGETABLE KEBABS
K
INTERMEDIATE RECIPE
PREP: 15 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 8–12 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
DIRECTIONS
2 New York strip steaks (10–12 ounces each),
cut in 2-inch cubes
1Insert grill grate in unit and close hood.
Select GRILL, set temperature to HIGH, and
set time to 12 minutes. Select START/STOP
to begin preheating.
8 white button mushrooms, cut in half,
stems removed
1 bell pepper (green, yellow, or red),
cut in 2-inch pieces
1 small white onion, peeled, cut in quarters,
petals cut in 2-inch pieces
Kosher salt, as desired
Ground black pepper, as desired
Steak seasoning, as desired
5 Ninja® Foodi™ Grill kebab skewers*
(or wood skewers, no longer than 8 inches)
2While unit is preheating, assemble the skewers
in the following order until they’re almost full:
steak, mushroom, bell pepper, onion. Ensure
ingredients are pushed almost completely down
to the end of the skewers.
3Season skewers liberally with salt, pepper, and
steak seasoning.
4When the unit beeps to signify it has preheated,
place skewers on the grill grate. Close hood and
cook for 8 minutes without flipping.
5After 8 minutes, check steak for desired doneness,
cooking up to 4 more minutes if desired.
6When cooking is complete, serve immediately.
Questions? ninjakitchen.com
27
SAUSAGE & PEPPER GRINDERS
INTERMEDIATE RECIPE
PREP: 15 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 26 MINUTES | MAKES: 6 GRINDERS
INGREDIENTS
DIRECTIONS
2 bell peppers, cut in quarters,
seeds and ribs removed
1Insert grill grate in unit and close hood.
Select GRILL, set temperature to LOW, and
set time to 26 minutes. Select START/STOP
to begin preheating.
1 white onion, peeled, sliced in 1-inch rings
2 tablespoons canola oil, divided
Kosher salt, as desired
Ground black pepper, as desired
6 raw sausages (4 ounces each),
like hot Italian or Bratwurst
6 hot dog buns
Condiments, as desired
2While unit is preheating, toss bell peppers and
onions with oil, salt, and black pepper.
3When the unit beeps to signify it has preheated,
place peppers and onions on the grill grate. Close
hood and cook for 12 minutes without flipping.
4After 12 minutes, transfer peppers and onions to
a medium mixing bowl. Place sausages on grill
grate; close hood and cook for 6 minutes.
5After 6 minutes, flip sausages. Close hood and
cook for 6 more minutes.
6Meanwhile, gently break up the grilled onions into
individual rings and mix them with the peppers.
7After 6 minutes, remove sausages from grill grate.
Place the buns, cut-side down, on the grill grate.
Close hood and cook for the remaining 2 minutes.
8When cooking is complete, spread any desired
condiments on the buns, then place sausages
in buns. Top each liberally with peppers and
onions and serve.
TIP T
o make this recipe Keto-friendly, serve without buns.
28
Mains | Pork
GRILLED CITRUSY HALIBUT
BEGINNER RECIPE
PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 10–12 MINUTES | MAKES: 2 SERVINGS
INGREDIENTS
DIRECTIONS
Zest and juice of 1 orange
1Insert grill grate in unit and close hood.
Select GRILL, set temperature to MAX, and
set time to 12 minutes. Select START/STOP
to begin preheating.
Zest and juice of 1 lime
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons canola oil
1 tablespoon parsley, minced
2 tablespoons honey
2 frozen halibut fillets (6 ounces each)
2While unit is preheating, combine all ingredients,
except halibut fillets, in a bowl and mix well
to incorporate. Then place fillets in the bowl
and generously spoon marinade over them,
coating evenly.
3When the unit beeps to signify it has preheated,
place fillets on the grill grate. Pour a spoonful
of marinade over the top of each fillet, then
close the hood and cook for 10 to 12 minutes,
until internal temperature reaches 140°F. For an
additional infusion of flavor, baste the fillets with
marinade every 3 to 4 minutes.
4When cooking is complete, serve immediately.
TIP To make a serving sauce for the fish, bring remaining
marinade to a boil for 2 minutes in a small pan, then
whisk in 2 tablespoons cold butter until melted.
Questions? ninjakitchen.com
31
MEXICAN STREET CORN
V
BEGINNER RECIPE
PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 12 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
DIRECTIONS
4 ears corn, shucked
1Insert grill grate in unit and close hood.
Select GRILL, set temperature to MAX, and
set time to 12 minutes. Select START/STOP
to begin preheating.
2 tablespoons canola oil, divided
Kosher salt, as desired
Ground black pepper, as desired
SAUCE
1 cup cotija cheese, grated, plus more for garnish
/ cup mayonnaise
1 4
/ cup sour cream
1 4
Juice of 2 limes
1 teaspoon garlic powder
1 teaspoon onion powder
/ cup fresh cilantro, chopped
1 4
TIP F
or an easy-to-eat salad, cut the grilled corn off
the cob and mix with half the mayonnaise mixture.
32
Sides & Apps
2While unit is preheating, brush each ear of corn
with 1 /2 tablespoon canola oil. Season corn with
salt and pepper, as desired.
3When the unit beeps to signify it has preheated,
place corn on grill grate and close hood and
cook for 6 minutes.
4After 6 minutes, flip corn. Close hood and
continue cooking for the remaining 6 minutes.
5Meanwhile, stir together all sauce ingredients
in a mixing bowl.
6When cooking is complete, coat corn evenly
with sauce. Garnish with additional cotija cheese
and serve immediately.
GRILLED TOMATO SALSA
V
ADVANCED RECIPE
PREP: 15 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOL: 10 MINUTES | COOK: 10 MINUTES | MAKES: 4 CUPS
INGREDIENTS
DIRECTIONS
5 Roma tomatoes, cut in half lengthwise
1In a large bowl, combine tomatoes, onion, jalapeño
pepper, salt, and black pepper with canola oil.
Mix well to ensure vegetables are coated with
oil and seasonings.
1 red onion, peeled, cut in quarters
1 jalapeño pepper, cut in half, seeds removed
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 tablespoons canola oil
1 bunch fresh cilantro, stems trimmed
3 cloves garlic, peeled
2 tablespoons ground cumin
Juice and zest of 3 limes
2Insert grill grate in unit and close hood.
Select GRILL, set temperature to MAX, and
set time to 10 minutes. Select START/STOP
to begin preheating.
3When the unit beeps to signify it has preheated,
place vegetable mixture on the grill grate. Close
hood and cook for 5 minutes.
4After 5 minutes, flip vegetables. Close hood and
cook for the remaining 5 minutes.
5When cooking is complete, remove mixture from
unit and allow to cool.
6Transfer cooled mixture to a food processor.
Add cilantro, garlic, cumin, and lime juice and
zest. Pulse until desired consistency is reached.
Serve immediately, or chill in refrigerator first.
TIP This salsa makes a tasty topper for grilled meats,
chicken, and fish. It goes great with chips, too.
Questions? ninjakitchen.com
35
HONEY ROSEMARY
CHICKEN WINGS
ROASTED RAINBOW
CAULIFLOWER
BEGINNER RECIPE
BEGINNER RECIPE
PREP: 10 MINUTES | PREHEAT: APPROX. 3 MINUTES | COOK: 27 MINUTES | MAKES: 4 SERVINGS
PREP: 15 MINUTES | PREHEAT: APROX. 3 MINUTES | COOK: 18–20 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
DIRECTIONS
INGREDIENTS
DIRECTIONS
1 tablespoon kosher salt
1Insert crisper basket in unit and close hood.
Select AIR CRISP, set temperature to 390°F,
and set time to 27 minutes. Select START/STOP
to begin preheating.
2While unit is preheating, stir together salt, baking
powder, and paprika in a large mixing bowl.
3When the unit beeps to signify it has preheated,
place wings in crisper basket, spreading out
evenly. Close hood and cook for 12 minutes.
4While wings are cooking, combine garlic, lemon
juice, crushed red pepper, rosemary, and honey
in a mixing bowl.
5After 12 minutes, flip the wings with rubber-tipped
tongs. Close hood and cook for 12 more minutes.
6After 12 minutes, transfer wings to the bowl with
sauce and toss to coat. Then return them to the
basket. Reserve any leftover sauce.
7Continue cooking for the remaining 3 minutes.
8When cooking is complete, remove wings
from unit and toss in the remaining sauce.
Serve immediately.
/ head (approximately 6 ounces)
white cauliflower, cut in 2-inch florets
1Insert crisper basket in unit and close hood.
Select AIR CRISP, set temperature to 390°F,
and set time to 20 minutes. Select START/STOP
to begin preheating.
/ teaspoon baking powder
1 2
1 teaspoon paprika
2 pounds chicken wings, rinsed, patted dry
1 tablespoon garlic, minced
1 tablespoon lemon juice
1 teaspoon crushed red pepper
1 tablespoon fresh rosemary, chopped
/ cup honey
1 4
1 2
1 /2 head (approximately 6 ounces)
purple cauliflower, cut in 2-inch florets
1 /2 head (approximately 6 ounces)
yellow cauliflower, cut in 2-inch florets
3 tablespoons extra virgin olive oil
Kosher salt, as desired
Ground black pepper, as desired
SAUCE (OPTIONAL)
1 tablespoon Asian chili paste
/ cup extra virgin olive oil
1 4
2 tablespoons rice wine vinegar
3 tablespoons honey
1 tablespoon soy sauce
1 tablespoon fresh cilantro, minced
/ cup roasted peanuts, coarsely chopped
1 4
V
K
2Meanwhile, combine cauliflower, olive oil, salt,
and pepper in a large mixing bowl, tossing well
to evenly distribute the oil and seasonings.
3When the unit beeps to signify it has preheated,
place cauliflower in the basket. Close hood and
cook for 9 minutes.
4After 9 minutes, stir cauliflower with siliconetipped tongs or a spatula. Close hood to
continue cooking for 9 more minutes.
5Meanwhile, if desired, stir together all sauce
ingredients in a large mixing bowl.
6After 9 minutes, check cauliflower for
doneness and crispiness. If desired, cook
up to 2 more minutes.
7When cooking is complete, toss cauliflower
in the sauce, and serve.
1 tablespoon sesame seeds
TIP T
o achieve maximum crispiness, wash and pat
wings dry ahead of time.
36
Sides & Apps
TIP If yellow or purple cauliflower isn’t available,
simply substitute classic white cauliflower.
Questions? ninjakitchen.com
37
PERSONAL
GRILLED PIZZA
INTERMEDIATE RECIPE
PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 6 MINUTES | MAKES: 2 SERVINGS
INGREDIENTS
DIRECTIONS
2 tablespoons all-purpose flour,
plus more as needed
1Insert grill grate in unit and close hood. Select
GRILL, set temperature to MAX, and set time to
7 minutes. Select START/STOP to begin preheating.
2While unit is preheating, spread flour out evenly
over a clean work surface.
1 store-bought pizza dough
(6 ounces)
1 tablespoon canola oil, divided
/ cup pizza or alfredo sauce
1 2
1 cup shredded mozzarella cheese
/ cup ricotta cheese
1 2
12–15 pepperoni slices, optional
Dried oregano for serving, optional
3Use a rolling pin to roll out the dough on the
floured surface to an even thinness, adding
additional flour as needed to ensure dough
does not stick to rolling pin. Dough should not
be rolled out larger than 9 inches across, so it
will fit on the grill grate.
4Brush the surface of the rolled-out dough evenly
with 1/2 tablespoon canola oil. Flip dough over
and brush with remaining 1/2 tablespoon oil. Poke
dough with a fork 5 or 6 times across its surface to
prevent air pockets from forming during cooking.
5When the unit beeps to signify it has preheated,
place dough on the grill grate. Close hood and
cook for 4 minutes.
6After 4 minutes, flip dough, then spread sauce
evenly over the dough. Sprinkle with cheese
and pepperoni slices, if desired.
7Close hood and continue cooking for the
remaining 2 minutes, until cheese is melted
and pepperoni slices begin to crisp.
TIP F
eel free to swap out the pepperoni for any of
your favorite pizza toppings.
38
Sides & Apps
8When cooking is complete, allow to cool
slightly and top with dried oregano, if desired,
before slicing.
FRENCH FRIES
WITH PARMESAN &
GARLICKY MAYO
V
BEGINNER RECIPE
PREP: 15 MINUTES | PREHEAT: APROX. 3 MINUTES | COOK: 20–22 MINUTES | MAKES: 5–6 SERVINGS
INGREDIENTS
DIRECTIONS
1 pound frozen French fries
1Insert crisper basket unit and close hood.
Select AIR CRISP, set temperature to 375°F,
and set time to 22 minutes. Select START/STOP
to begin preheating.
/ cup mayonnaise
1 2
2 cloves garlic, minced
1 teaspoon garlic powder
/ teaspoon kosher salt
1 2
/ teaspoon ground black pepper
1 4
Squeeze of lemon juice
1 tablespoon canola oil
/ cup grated Parmesan cheese
1 2
1 tablespoon parsley, chopped
2When the unit beeps to signify it has preheated,
add frozen fries to basket. Close hood and cook
for 10 minutes.
3After 10 minutes, shake basket of fries.
Place basket back in unit and close hood
to resume cooking.
4Meanwhile, combine mayonnaise, garlic, garlic
powder, salt, pepper, and lemon juice in a bowl.
5After 10 minutes, check fries for doneness.
Continue cooking up to 2 more minutes
if necessary.
6When cooking is complete, first toss fries
with canola oil and then with grated Parmesan
and parsley. Serve immediately with garlicky
mayo sauce.
TIP U
se any kind of frozen fries you’d like, just keep
a close eye on them during cooking so they don’t
over- or under-crisp.
Questions? ninjakitchen.com
41
HONEY & HERB
CHARRED CARROTS
V
PREP: 5 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 2 MINUTES | MAKES: 6 SLICES
PREP: 15 MINUTES | PREHEAT: APROX. 8 MINUTES | COOK: 10 MINUTES | MAKES: 4–6 SERVINGS
INGREDIENTS
DIRECTIONS
1 tablespoon honey
1Insert grill grate in unit and close hood.
Select GRILL, set temperature to MAX, and
set time to 10 minutes. Select START/STOP
to begin preheating.
2 tablespoons melted butter
6 medium carrots, peeled, cut in lengthwise
1 tablespoon fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
V
BEGINNER RECIPE
BEGINNER RECIPE
1 teaspoon kosher salt
GRILLED WATERMELON
INGREDIENTS
DIRECTIONS
6 watermelon slices, each measuring
3 inches across and 1-inch thick
1Insert grill grate in unit and close hood.
Select GRILL, set temperature to MAX, and
set time to 2 minutes. Select START/STOP
to begin preheating.
2 tablespoons honey
2While unit is preheating, brush watermelon slices
liberally on both sides with honey.
2In a small bowl, stir together honey, salt, and
melted butter.
3When the unit beeps to signify it has preheated,
place watermelon on grill grate. Press down
gently to increase contact with grate. Close
hood and grill for 2 minutes without flipping.
3Coat carrots with the honey butter, then rub
evenly with the fresh herbs.
4When cooking is complete, serve immediately.
4When the unit beeps to signify it has preheated,
place carrots on the center of the grill grate.
Close hood and cook for 5 minutes.
5After 5 minutes, turn the carrots. Close hood
and cook for the remaining 5 minutes.
6When cooking is complete, serve immediately.
TIP T
his recipe works well with most root vegetables,
cut in a similar size as the carrots.
42
Sides & Apps
TIP T
o give these watermelon slices a kick, add
2 teaspoons chili powder and the zest of 1 lime
to the honey before seasoning the fruit.
Questions? ninjakitchen.com
43
GRILLED APPLE & RASPBERRY PIE
V
INTERMEDIATE RECIPE
PREP: 20 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 28 MINUTES | COOL: 20 MINUTES | MAKES: 8 SERVINGS
INGREDIENTS
Juice of 1 lemon
1 4
8 cups cold water
1 2
8 Granny Smith apples, peeled, cored
cut in quarters, divided
1 2
1 1 /2 cups raspberries, rinsed
/ cup plus 1 tablespoon dark brown sugar, divided
1 4
/ cup plus 1 tablespoon granulated sugar, divided
/ teaspoon ground cinnamon
/ teaspoon ground ginger
3 tablespoons all-purpose flour
/ cup applesauce
1 2
1 frozen pie crust, defrosted
Ice cream, optional, for serving
DIRECTIONS
1Combine lemon juice, water, and apple slices
in a bowl. Let slices soak for 10 minutes, then
remove them from the water and pat very dry.
2Insert grill grate in unit and close hood.
Select GRILL, set temperature to MAX, and
set time to 8 minutes. Select START/STOP
to begin preheating.
3While unit is preheating, dice 8 of the apple
slices; set them aside. In a mixing bowl, toss
remaining slices with 1 tablespoon dark brown
sugar and 1 tablespoon granulated sugar,
covering all slices evenly.
4When the unit beeps to signify it has preheated,
place slices tossed with sugar on the grill
grate and cook for 8 minutes. Do not flip
slices during grilling.
5Meanwhile, combine raspberries, remaining
dark brown sugar, remaining granulated sugar,
cinnamon, ginger, flour, applesauce, and diced
apples in a mixing bowl.
44
Desserts
6When cooking is complete, gently fold grilled
apples into the ingredients in the mixing bowl.
7Pour mixture into the Ninja® multi-purpose pan*
(or an 8-inch baking pan), spreading evenly.
Lay pie crust over the top and pinch around
the edges to ensure it adheres to pan. Using
a knife, cut several Xs in the dough so steam
can escape during baking.
8Remove grill grate from unit. Select BAKE, set
temperature to 350F, and set time to 20 minutes.
Select START/STOP to begin preheating.
9When the unit beeps to signify it has preheated,
place pan directly in pot. Close hood and cook
for 20 minutes.
10 When cooking is complete, allow pie to cool for
20 minutes before serving warm with ice cream,
if desired.
TIP F
or an extra-golden crust, brush before and
during cooking with 1 /4 cup heavy cream mixed
with an egg yolk.
*The Ninja multi-purpose pan is sold separately on ninjaaccessories.com.
Grill Chart
INGREDIENT
TIP F
or less smoke, we recommend brushing your food with canola oil before grilling.
AMOUNT
TEMP
COOK TIME
INSTRUCTIONS
2 bone-in breasts (12–24 oz each)
HIGH
16–20 mins
Flip halfway through cooking
POULTRY
Chicken breasts
4 boneless breasts (7–9 oz each)
HIGH
14–18 mins
Flip halfway through cooking
Chicken, leg quarters
2 bone-in leg quarters (12–14 oz each)
HIGH
20–24 mins
Flip halfway through cooking
Chicken sausages, prepared
1 package, 12 oz (4 sausages)
HIGH
5–6 mins
Flipping not necessary
Chicken tenderloins
6 boneless tenderloins (2–3 oz each)
HIGH
7–10 mins
Flip halfway through cooking
4 bone-in thighs (7–9 oz each)
HIGH
23–26 mins
Flip halfway through cooking
4 boneless thighs (4–7 oz each)
HIGH
10–13 mins
Flip halfway through cooking
2 lbs, bone-in (drumettes & flats)
HIGH
10–14 mins
Flip halfway through cooking
HIGH
11–13 mins
Flipping not necessary
HIGH
4–9 mins
Flipping not necessary
HIGH
12–15 mins
Flip halfway through cooking
HIGH
7–10 mins
Flip halfway through cooking
Chicken thighs
Chicken wings
Turkey burgers
BEEF
4 patties
(1 /4
lb each), 1-inch thick
Chart times are intended for to cook beef to medium doneness with an internal temperature of 145˚F
Burgers
4 patties (up to 7 oz each), 1–1 1 /2 inches thick
1 /4 –1 1 /2
Filet mignon
4 steaks (6–8 oz each), 1
Flat iron or flank steak
2 steaks (8–10 oz each), 1–1 1 /4 inches thick
Hot dogs
4 hot dogs
HIGH
3–5 mins
Flip halfway through cooking
NY strip
2 steaks (14–16 oz each), 1 1 /4 –1 1 /2 inches thick
HIGH
9–11 mins
Flip halfway through cooking
Ribeye
2 steaks (14–16 oz each), 1 1 /4 inches thick
HIGH
8–10 mins
Flip halfway through cooking
HIGH
7–9 mins
Flip halfway through cooking
MEDIUM
11–13 mins
Marinate as desired (see page 7 for inspiration)
HIGH
9–12 mins
Flip halfway through cooking
HIGH
20–22 mins
Flip halfway through cooking
Skirt
2 steaks (8 oz each),
Steak tips
Up to 24 oz
T-bone
3 /4 –1
2 steaks (14–16 oz each), 1
PORK, LAMB & VEAL
inches thick
inch thick
1 /2
inches thick
Chart times are intended to cook pork, lamb & veal all the way through to an internal temperature of 145˚F
Baby back ribs
4 each, 3-bone pieces (8–10 oz)
Bacon
5 strips, thick cut
Lamb rack
1 /2
rack (4 bones)
LOW
9–11 mins
Flipping not necessary
HIGH
12–14 mins
Flip halfway through cooking
2 thick-cut, bone-in chops (10–12 oz each)
HIGH
15–18 mins
Flip halfway through cooking
4 boneless chops (8 oz each)
HIGH
14–16 mins
Flip halfway through cooking
Pork tenderloins
2 whole tenderloins (1–1 1 /2 lbs each)
HIGH
15–20 mins
Flip halfway through cooking
Sausages
6 whole sausages (3–4 oz each)
LOW
8–12 mins
Flip halfway through cooking
Veal chops
4 bone-in chops (4–6 oz each)
HIGH
8–12 mins
Flip halfway through cooking
Pork chops
46
Chart times are intended to cook poultry all the way through to an internal temperature of 165˚F
Cooking Charts
Questions? ninjakitchen.com
47
Grill Chart, continued
INGREDIENT
AMOUNT
SEAFOOD
Cod or haddock
TIP F
or less smoke, we recommend brushing your food with canola oil before grilling.
TEMP
COOK TIME
INSTRUCTIONS
MAX
8–10 mins
Flipping not necessary
Chart times are intended to cook seafood all the way through to an internal temperature of 145˚F
4 fillets (4–6 oz each)
Flounder
2 fillets (2–4 oz each)
MAX
2–3 mins
Flipping not necessary
Halibut
4 fillets (4–6 oz each)
MAX
6–9 mins
Flipping not necessary
Oysters
12
MAX
5–7 mins
Shuck and place on grill, shell-side down
Salmon
4 fillets (5–6 oz each)
MAX
7–9 mins
Flipping not necessary
Scallops
12 (1 lb)
MAX
5–8 mins
Flip halfway through cooking
Shrimp
1 lb jumbo (16–18 count)
MAX
3–5 mins
Pat dry, season
Swordfish or tuna
4 fillets (4–6 oz each)
MAX
6–8 mins
Flipping not necessary
FROZEN POULTRY
Chart times are intended to cook poultry all the way through to an internal temperature of 165˚F
Chicken breasts
4 boneless breasts (7–9 oz each)
MEDIUM
20–25 mins
Flip 2 to 3 times while cooking
Chicken thighs
4 bone-in thighs (7–9 oz each)
MEDIUM
25–28 mins
Flip 2 to 3 times while cooking
Turkey burgers
4 patties (4–6 oz each)
MEDIUM
11–13 mins
Flip halfway through cooking, if desired
FROZEN BEEF
Chart times are intended to cook beef all the way through to an internal temperature of 145˚F
Burgers
4 patties (1 /4 lb each), 1 inch thick
MEDIUM
10–15 mins
Flip halfway through cooking, if desired
Filet mignon
2 steaks (6–8 oz each), 1 1 /4 –1 1 /2 inches thick
MEDIUM
15–17 mins
Flip 2 to 3 times while cooking
NY strip
2 steaks (14–16 oz each), 1 1 /4 –1 1 /2 inches thick
MEDIUM
18–24 mins
Flip 2 to 3 times while cooking
MEDIUM
18–22 mins
Flip 2 to 3 times while cooking
Ribeye
2 steaks (14–16 oz each), 1
FROZEN PORK
1 /4
inches thick
Chart times are intended to cook pork all the way through to an internal temperature of 145˚F
Pork chops
4 boneless chops (8 oz each)
MEDIUM
20–23 mins
Flip 2 to 3 times while cooking
Pork tenderloin
1 whole tenderloin (1 lb)
MEDIUM
20 mins
Flip 2 to 3 times while cooking
Sausage, uncooked
6 whole sausages (approx. 1 lb)
LOW
10–14 mins
Flip halfway through cooking
MAX
14–16 mins
Flip halfway through cooking, if desired
FROZEN SEAFOOD
Halibut
Chart times are intended to cook seafood all the way through to an internal temperature of 145˚F
4 fillets (6 oz each)
Salmon
4 fillets (4 oz each)
MAX
10–13 mins
Flip halfway through cooking, if desired
Shrimp
1 lb jumbo (16–18 each)
MAX
4–6 mins
Flipping not necessary
4 patties (4 oz each)
HIGH
8–10 mins
Flip halfway through cooking, if desired
FROZEN VEGGIE BURGERS
Veggie burgers
48
Cooking Charts
Questions? ninjakitchen.com
49
Grill Chart, continued
INGREDIENT
TIP F
or less smoke, we recommend tossing your vegetables with canola oil before grilling.
AMOUNT
PREPARATION
TEMP
COOK TIME
INSTRUCTIONS
1 bunch
Whole, trim stems
MAX
5–7 mins
Flipping not necessary
VEGETABLES
Asparagus
Baby bok choy
1 lb
Cut in half lengthwise, season
MAX
9–11 mins
Flip halfway through cooking
Bell peppers
3
Cut in quarters, season
MAX
10–12 mins
Flip halfway through cooking
Broccoli
2 heads (1 lb)
Cut in 2-inch florets
MAX
10 mins
Flipping not necessary
Brussels sprouts
2 lbs
Whole, trim stems
MAX
12–15 mins
Flip halfway through cooking
Carrots
6 (1 1 /2 lb)
Peel, cut in 2–3-inch pieces, season
MAX
12 mins
Flipping not necessary
Cauliflower
1 head (12–16 oz)
Cut in 2-inch florets
MAX
12–15 mins
Flipping not necessary
Corn on the cob
4–5
Whole ears, remove husks
MAX
10–13 mins
Flip halfway through cooking
Crimini mushrooms
1 lb
Cut in half, season
MAX
5–7 mins
Flipping not necessary
Eggplant
1 large (12–16 oz)
Cut in 2-inch pieces, season
MAX
10–12 mins
Flip halfway through cooking
Green Beans
24 oz
Trim stems, season
MAX
8–10 mins
Flipping not necessary
Onions, white or red (cut in half)
5
Peel, cut in half, season
MAX
10–12 mins
Flipping not necessary
Onions, white or red (sliced)
1–2
Peel, cut in 1-inch slices, season
MAX
2–4 mins
Flip halfway through cooking
Portobella mushrooms
4
Remove stems, scrape out gills with spoon, season
MAX
8 mins
Flip halfway through cooking
Squash or Zucchini
4–5 (24 oz)
Cut in quarters lengthwise, season
MAX
12–16 mins
Flip halfway through cooking
Tomatoes
5
Cut in half, season
MAX
8–10 mins
Flipping not necessary
Up to 3 avocados
Cut in half, remove pit
HIGH
4–5 mins
Flipping not necessary
FRUIT
Avocado
Bananas
4
Peel, cut in half lengthwise
MAX
2 mins
Remove using silicone-tipped tongs or spatula
Lemons & Limes
5
Cut in half lengthwise, press down on grill grate
MAX
3 mins
Flipping not necessary
Mango
4–6
Press down gently on grill grate
MAX
4 mins
Flipping not necessary
Melon
6 spears (4–6 inches each)
Press down gently on grill grate
MAX
4 mins
Flipping not necessary
Pineapple
6–8 slices or spears
Cut in 2-inch pieces
MAX
7–9 mins
Flip gently several times during cooking
Stone fruit (such as peaches & plums)
4–6
Cut in half, remove pit, press down on grill grate
MAX
10–12 mins
Flipping not necessary
Bread
2–3 slices
Hand-cut, 2-inch slices, brushed with canola oil
MAX
3–4 mins
Flipping not necessary
Halloumi cheese
1 lb
Cut in 1-inch slices
HIGH
4 mins
Flipping not necessary
BREAD & CHEESE
50
Cooking Charts
Questions? ninjakitchen.com
51
Air Crisp Chart
INGREDIENT
For best results,
shake or toss often.
AMOUNT
PREPARATION
TOSS IN OIL
TEMP
COOK TIME
Asparagus
2 bunches
Whole, trim stems
2 tsp
390°F
12–14 mins
Beets
6 small or 4 large (about 2 lbs)
Whole
None
390°F
45–60 mins
Bell peppers (for roasting)
4
Whole
None
400°F
20–25 mins
Broccoli
2 heads
Cut in 1-inch florets
1 Tbsp
390°F
12–16 mins
Brussels sprouts
2 lbs
Cut in half, remove stems
1 Tbsp
390°F
15–18 mins
Butternut squash
3 lbs
Cut in 1–2-inch pieces
1 Tbsp
390°F
30 mins
Carrots
2 lbs
Peel, cut in 1 /2 -inch pieces
1 Tbsp
390°F
16–18 mins
Cauliflower
2 heads
Cut in 1-inch florets
2 Tbsp
390°F
20–24 mins
Corn on the cob
5
Whole ears, remove husks
1 Tbsp
390°F
12–15 mins
Green beans
2 bags (24 oz)
Trim
1 Tbsp
390°F
10–12 mins
Kale (for chips)
8 cups, packed
Tear in pieces, remove stems
None
300°F
10–12 mins
Mushrooms
1 lb
Rinse, cut in quarters
1 Tbsp
390°F
10–12 mins
VEGETABLES
Potatoes, russet
Potatoes, sweet
Zucchini
We recommend frequently
checking your food
and shaking or tossing it to
ensure desired results.
Use these cook times
as a guide, adjusting
to your preference.
3 lbs
Cut in 1-inch wedges
1 Tbsp
390°F
25–30 mins
1 lb
Hand-cut fries*, thin
1 /2 –3
Tbsp, canola
390°F
20–24 mins
Shake your food
1 lb
Hand-cut fries*, thick
1 /2 –3
Tbsp, canola
390°F
23–26 mins
4 whole (6–8 oz)
Pierce with fork 3 times
None
390°F
38–42 mins
OR
1 1 /2 lbs
Cut in 1-inch chunks
1 Tbsp
390°F
15–20 mins
6 whole (6–8 oz)
Pierce with fork 3 times
None
390°F
30–35 mins
2 lbs
Cut in quarters lengthwise, then cut in 1-inch pieces
1 Tbsp
390°F
15–18 mins
2 breasts (3/4 –1 1 /2 lbs each)
Bone in
Brushed with oil
375°F
25–35 mins
2 breasts (1 /2 –3/4 lb each)
Boneless
Brushed with oil
375°F
18–22 mins
POULTRY
Chicken breasts
Chicken thighs
Chicken wings
4 thighs (6–10 oz each)
Bone in
Brushed with oil
390°F
22–28 mins
4 thighs (4–8 oz each)
Boneless
Brushed with oil
390°F
18–22 mins
2 lbs (drumettes & flats)
Bone in
1 Tbsp
390°F
22–26 mins
Toss with
silicone-tipped tongs
*After cutting potatoes, allow raw fries to soak in cold water for at least 30 minutes to remove unnecessary starch. Pat fries dry.
The drier the fries, the better the results.
52
Cooking Charts
Questions? ninjakitchen.com
53
Air Crisp Chart, continued
INGREDIENT
AMOUNT
For best results,
shake or toss often.
PREPARATION
TOSS IN OIL
TEMP
COOK TIME
PORK & LAMB
Bacon
Pork chops
4 strips, cut in half
None
None
350°F
8–10 mins
2 thick-cut, bone-in chops (10–12 oz each)
Bone in
Brush with oil
375°F
15–17 mins
4 boneless chops (8 oz each)
Boneless
Brush with oil
375°F
14–17 mins
Pork tenderloins
2 tenderloins (1–1 1 /2 lbs each)
Whole
Brush with oil
375°F
25–35 mins
Sausages
4 sausages
Whole
None
390°F
8–10 mins
5 cutlets
None
None
390°F
18–21 mins
We recommend frequently
checking your food
and shaking or tossing it to
ensure desired results.
Use these cook times
as a guide, adjusting
to your preference.
FROZEN FOODS
Chicken cutlets
Chicken nuggets
1 box (12 oz)
None
None
390°F
10–13 mins
Fish fillets
1 box (6 fillets)
None
None
390°F
14–16 mins
Fish sticks
18 fish sticks (11 oz; approx. 1 box)
None
None
390°F
10–13 mins
French fries
1 lb
None
None
350°F
20–25 mins
2 lbs
None
None
360°F
28–32 mins
Mozzarella sticks
1 box (11 oz)
None
None
375°F
8–10 mins
Pot stickers
1 bag (24 oz, 20 count)
None
None
390°F
12–14 mins
Shake your food
Pizza rolls
1 bag (20 oz, 40 count)
None
None
390°F
12–15 mins
Popcorn shrimp
1 box (14–16 oz)
None
None
390°F
9–11 mins
OR
Sweet potato fries
1 lb
None
None
375°F
20–22 mins
Tater tots
1 lb
None
None
360°F
18–22 mins
Toss with
silicone-tipped tongs
54
Cooking Charts
Questions? ninjakitchen.com
55
Dehydrate Chart
INGREDIENTS
TIP W
hen dehydrating meats and fish, it is recommended to ROAST at 330°F for 1 minute as a final step in order to fully
pasteurize the food.
PREPARATION
TEMP
DEHYDRATE TIME
Apples
Cut in 1 /8 -inch slices, remove core, rinse in lemon water, pat dry
135°F
7–8 hours
Asparagus
Cut in 1-inch pieces, blanch
135°F
6–8 hours
Bananas
Peel, cut in 3/8 -inch slices
135°F
8–10 hours
FRUITS & VEGETABLES
1 /8 -inch
Beets
Peel, cut in
135°F
6–8 hours
Eggplant
Peel, cut in 1 /4 -inch slices, blanch
135°F
6–8 hours
Fresh herbs
Rinse, pat dry, remove stems
135°F
4 hours
3 /8 -inch
slices
Ginger root
Cut in
Mangoes
Peel, cut in 3/8 -inch slices, remove pit
Mushrooms
Clean with soft brush (do not wash)
135°F
6–8 hours
Pineapple
Peel, cut in 3/8 –1 /2 -inch slices, remove core
135°F
6–8 hours
Strawberries
Cut in half or in 1 /2 -inch slices
135°F
6–8 hours
135°F
6–8 hours
Tomatoes
Cut in
3 /8 -inch
slices
slices or grated; steam if planning to rehydrate
135°F
6 hours
135°F
6–8 hours
MEAT, POULTRY, FISH
Beef jerky
Cut in 1 /4 -inch slices, marinate overnight
150°F
5–7 hours
Chicken jerky
Cut in 1 /4 -inch slices, marinate overnight
150°F
5–7 hours
Turkey jerky
Salmon jerky
56
Cooking Charts
Cut in
1 /4 -inch
slices, marinate overnight
150°F
5–7 hours
Cut in
1 /4 -inch
slices, marinate overnight
150°F
3–5 hours
Questions? ninjakitchen.com
57
GRILL
The grill that sears,
sizzles, and air fry crisps™
AG302_IG_20Recipe_MP_Mv15_190520
© 2019 Shark Ninja Operating LLC.
NINJA is a registered trademark of SharkNinja Operating LLC.
FOODI and THE GRILL THAT SEARS, SIZZLES, AND AIR FRY CRISPS are trademarks of SharkNinja Operating LLC.
For more recipes, visit ninjakitchen.com/recipes
For accessories and replacement parts, visit ninjaaccessories.com