Ninja Foodi Kurzanleitung

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™

15 mouthwatering

recipes plus charts for

unlimited possibilities

Recipe List

We’ve tagged recipes with these icons to help ﬁnd the right one for you.

Recipe Key

Kid-friendly

food

Dairy-free

Gluten-free10 minutes

or less

Frozen to

char-grilled

Marinades 9

Spice Rubs 10

Dipping Sauces 11

Kickstarter Recipes 12

Mains 20

Poultry 20

Nashville Hot Fried Chicken 20

Vegetarian 22

Grilled Cauliﬂower Steaks

with Greek Salsa 22

Rice & Vegetable Stued Peppers 23

Beef 24

Steak & Vegetable Kebabs 24

Pork 26

Sausage & Pepper Grinders 26

Seafood 28

Grilled Citrusy Halibut 28

Sides & Apps 30

Mexican Street Corn 30

Personal Grilled Pizza 32

French Fries with Parmesan

& Garlicky Mayo 34

Honey & Herb Charred Carrots 36

Desserts 38

Grilled Apple & Raspberry Pie 38

Cooking Charts 40

Grill Chart 40

Air Crisp Chart 46

Keto Vegetarian

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

you the conﬁdence to elevate your grill game.

Now open the hood and let’s get grilling in your kitchen.

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.

Grilledfavorites

Quick and easy meals

Classic Cheeseburgers, page 14

No-flipgrilling

No more falling apart

Grilled Citrusy Halibut, page 28

Frozen to char-grilled

No thawing required

Barbecue Chicken Breasts, page 18

Grilledthrills

Grill the unexpected

Personal Grilled Pizza, page 32

Cyclonic Grilling

TECHNOLOGY

BTU

cooking

power of

an outdoor

grill

54 Questions? ninjakitchen.com

Best for frozen meats and batches

of marinated ingredients.

Best for steaks, chicken,

and burgers.

Best for bacon, sausages, and calzones,

and when using thicker barbecue sauces.

Best for veggies, fruit, fresh

and frozen seafood, and pizza.

After hundreds of hours of recipe testing, our chefs have paired

your favorite foods with recommended temperature settings

to maximize grill ﬂavors while minimizing smoke.

Moreflavor.Lesssmoke. Always use recommended oils

For less smoke, use oils with a high smoke point—like canola,

avocado, vegetable, or grapeseed oil—instead of olive oil.

If you choose to cook ingredients at a higher temperature than

recommended using olive oil, it may result in more smoke.

Sausage & Pepper Grinders

Page 26

MINS

Frozen Chicken Breasts

Page 42

Grilled New York Strip Steak

& Asparagus

Page 12

Pineapple & Peaches

Page 44

LOW MEDIUM HIGH MAX

MINS

MINS 11

MINS 8

MINS

This occurs when meat continues to cook after it’s removed from

the grill. For the best results, we recommend removing meat 5°F

before actual desired doneness. See the chart below.

For juicy and

tenderresults,

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.

Cooking best practices

No two pieces of protein are alike, and, for that reason, they’ll

never cook the same. That’s why we recommend paying close

attention to the sizes of meat listed in our cooking charts.

Here are some more tips to ensure a great grilling experience.

Insert thermometer into center-most, thickest

part of protein. If protein is bone-in, insert it

very close to (but not touching) the bone.

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.

For best results, use a digital food

thermometer to accurately measure

internal temperature of protein.

Theimportance

of a meat

thermometer

Carry-over cooking

FOOD COOK TO

INTERNAL TEMP OF: CARRY-OVER COOK TO

INTERNAL TEMP OF:

Fish 140˚F145˚F

Poultry 165˚F165˚F or higher

Pork 140˚F145˚F

Steak

Rare 120˚F125˚F

Medium Rare 130˚F135˚F

Medium 140˚F145˚F

Medium Well 145˚F150˚F

Well Done 155˚F160˚F

Ground Beef 155˚F160˚F or higher

Ground Pork 155˚F160˚F

Ground Turkey 155˚F160˚F

Reasons meat might cook differently

Proteins come in dierent

shapes and sizes, which require

dierent cooking times, so

you may need to increase or

decrease the recommended

chart cook times to achieve

desired doneness.

For your convenience, cooking charts were created

for use with cold meat, straight from the fridge.

For even juicier results

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.)

Cut size Meat temperature

76 Questions? ninjakitchen.com

Flavor-Building 101

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

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.

Best for poultry, pork, lamb,

seafood, vegetables

1/4cup canola oil

1/4cup cider vinegar

1/2cup fresh herbs

(like parsley, rosemary,

oregano, thyme, or sage),

finely chopped

5 cloves garlic, peeled, minced

Juice of 1 lemon

(about 3 tablespoons juice)

1 teaspoon ground

black pepper

1 teaspoon kosher salt

Garlic & Herb

Marinade

Best for beef, pork, lamb, veal,

white fish, vegetables

1/4cup Worcestershire sauce

1/4cup soy sauce

1/4cup balsamic vinegar

2 tablespoons Dijon mustard

3 cloves garlic, peeled, minced

1 teaspoon ground

black pepper

1 teaspoon kosher salt

Simple Steak

Marinade

Best for poultry, beef, pork,

lamb, veal, seafood, vegetables

1/3cup soy sauce

1/3cup water

1/3cup dark brown sugar

3 tablespoons rice wine vinegar

1 tablespoon honey

2 cloves garlic, peeled, minced

Teriyaki

Marinade

Marinades

Questions? ninjakitchen.com

YIELD: APPROX. 1 CUP | MARINATING TIME: 2–12 HOURS

STORE: REFRIGERATE FOR UP TO 4 DAYS

1110 Questions? ninjakitchen.com

Best for poultry, beef, pork,

lamb, veal, seafood, vegetables

1 cup mayonnaise

Juice of 1/2lemon

(about 2 tablespoons juice)

1 tablespoon paprika

1 teaspoon garlic powder

Kosher salt, as desired

Lemony-Garlic

Chili Mayo

Best for poultry, beef, shrimp

1 cup ketchup

3 tablespoons

dry jerk seasoning

1 ripe banana,

peeled, mashed

Jamaican Jerk

Ketchup

Best for poultry, beef, pork,

fish, vegetables

1/2bunch fresh cilantro

(about 1/3cup), chopped

1/2bunch fresh parsley

(about 1/3cup), chopped

5 cloves garlic, peeled, minced

1 small shallot, peeled, chopped

Zest and juice of 1 lemon

(about 1/3cup juice)

1/4cup extra virgin olive oil

1 teaspoon ground

black pepper

Kosher salt, as desired

Chimichurri

Sauce

Best for poultry, beef, pork,

lamb, veal, seafood, vegetables

3 tablespoons chili powder

2 tablespoons white sugar

1 tablespoon kosher salt

1 tablespoon ground cumin

1 tablespoon ground

black pepper

1 tablespoon dried oregano

Everyday

SpiceRub

Best for poultry, pork, lamb,

seafood, vegetables

1 tablespoon kosher salt

1 tablespoon dried thyme

1 tablespoon dried rosemary

1 tablespoon dried oregano

1 teaspoon mustard powder

1 teaspoon ground

black pepper

1 teaspoon crushed red pepper

Dry Herb

Rub

Best for poultry, beef, shrimp,

cauliflower, broccoli, carrots

1/4cup dark brown sugar

1/4cup smoked paprika

3 tablespoons ground

black pepper

2 tablespoons kosher salt

2 teaspoons garlic powder

2 teaspoons onion powder

Easy BBQ

SpiceRub

DippingSaucesSpiceRubs

YIELD: APPROX. 1 CUP | STORE: REFRIGERATE FOR UP TO 4 DAYSYIELD: APPROX. 1 CUP | SEASON: GENEROUSLY

STORE: UP TO 6 MONTHS IN AN AIRTIGHT CONTAINER AWAY FROM LIGHT AND HEAT

Flavor-Building 101

DIRECTIONS

Brush each steak on all

sides with 1/2tablespoon

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.

INGREDIENTS

2 uncooked New York strip steaks

(14–16 ounces each)

2 tablespoons canola oil, divided

Kosher salt, as desired

Ground black pepper, as desired

1 bunch asparagus, trimmed

Kickstarter Recipe 1312 Questions? ninjakitchen.com

TIP Substitute any preferred seasoning to the steak in step 1.

Kickstarter Recipe

Grilled New York Strip Steak & Asparagus

BEGINNER RECIPE

PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 12 MINUTES | MAKES: 2–4 SERVINGS

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.

Kickstarter Recipe 1514 Questions? ninjakitchen.com

TIP For extra ﬂavor, grill vegetables like onions, peppers, or mushrooms as a burger topping.

Kickstarter Recipe

Classic Cheeseburgers

BEGINNER RECIPE

PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 8 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

1 1/2pounds uncooked ground beef

(80% lean)

Kosher salt, as desired

Ground black pepper, as desired

4 slices American cheese

4 burger buns

Toppings

Lettuce Red onion Tomatoes Pickles Condiments

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.

Kickstarter Recipe 1716 Questions? ninjakitchen.com

TIP Substitute your favorite marinade for the teriyaki sauce in step 1.

When cooking is complete, serve

fillets immediately.

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

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