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Please make sure to read the enclosed Ninja Owner’s Guide prior to using your unit.20 mouthwateringrecipes plus charts forunlimited possibilities

Recipe ListMarinades9Spice Rubs10Dipping Sauces11Kickstarter RecipesYour guide togrilling like a FoodiWelcome 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 giveMainsPorkSausage & Pepper GrindersSeafoodGrilled Citrusy Halibut12MainsPoultryNashville Hot Fried ChickenCheesy Chicken Quesadilla StacksBrined & Grilled Chicken Legswith Stir-Fried VegetablesVegetarianRice & Vegetable Stuffed PeppersGrilled Cauliflower Steakswith Greek SalsaBeefFrozen Southwest Ribeye Steakwith Peppers & OnionsSteak & Vegetable Kebabs20202022242525Sides & AppsMexican Street CornGrilled Tomato SalsaHoney Rosemary Chicken WingsHoney & Herb Charred CarrotsPersonal Grilled Pizza French Fries with Parmesan& Garlicky Mayo3434363839402627DessertsGrilled Apple & Raspberry Pie44442728Cooking ChartsGrill ChartAir Crisp ChartDehydrate Chart46465256you the confidence to elevate your grill game.Now open the hood and let’s get grilling in your kitchen.Recipe KeyWe’ve tagged recipes with these icons to help find the right one for you.10 minutesor lessFrozen uten-freeKVKetoVegetarian42

Cyclonic GrillingTECHNOLOGYSuper-hot 500 grilling chamber gives you the fast, juicy,char-grilled results you want by combining a unique, high-densitygrill grate with cyclonic air that circulates rapidly around food.Grilled favoritesQuick and easy mealsNo-flip grillingNo more falling apartClassic Cheeseburgers, page 14Grilled Citrusy Halibut, page 30Grilled thrillsFrozen to char-grilledPersonal Grilled Pizza, page 40Barbecue Chicken Breasts, page 18BTUcookingpower ofan outdoorgrillGrill the unexpectedNo thawing required

More flavor. Less smoke.Always use recommended oilsAfter hundreds of hours of recipe testing, our chefs have pairedFor less smoke, use oils with a high smoke point—like canola,your favorite foods with recommended temperature settingsavocado, 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 thanrecommended using olive oil, it may result in more smoke.LOWMEDIUMHIGHMAXBest for bacon, sausages, and calzones,and when using thicker barbecue sauces.Best for frozen meats and batchesof marinated ingredients.Best for steaks, chicken,and burgers.Best for veggies, fruit, freshand frozen seafood, and pizza.1025MINSSausage & Pepper GrindersPage 30411MINS8MINSFrozen Chicken BreastsPage 48MINSGrilled New York Strip Steak& AsparagusPage 12Pineapple & PeachesPage 50Questions? ninjakitchen.com5

Cooking best practicesCarry-over cookingNo two pieces of protein are alike, and, for that reason, they’llThis occurs when meat continues to cook after it’s removed fromnever cook the same. That’s why we recommend paying closethe grill. For the best results, we recommend removing meat 5 Fattention 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 differentlyCut sizeProteins come in differentshapes and sizes, which requiredifferent cooking times, soyou may need to increase ordecrease the recommendedchart cook times to achievedesired doneness.The importanceof a meatthermometer6Meat temperatureFor your convenience, cooking charts were createdfor use with cold meat, straight from the fridge.COOK TOINTERNAL TEMP OF:CARRY-OVERCOOK TOINTERNAL TEMP OF:140 F145 FPoultry165 F165 F or higherPork140 F145 FFOOD:FishBeefRare120 F125 F135 FMedium Rare130 FFor even juicier resultsMedium140 F145 FIf time permits, let meat come to roomtemperature before cooking for a more juicycenter. (We recommend reducing chart cooktime by 2 minutes in this case.)Medium Well145 F150 FWell Done155 F160 FGround Pork155 F160 FGround Poultry160 F165 FFor best results, use a digital foodthermometer to accurately measureinternal temperature of protein.Insert thermometer into center-most, thickestpart of protein. If protein is bone-in, insert itvery close to (but not touching) the bone.For juicy andtender results,allow protein torest for 5 minutesafter cooking.For roasts, halfchickens, andlarge steaks,it’s best to letthem rest for10 minutes.Because the Foodi Grill cooks at hightemperatures, proteins can overcookquickly. It’s best to monitor the internaltemperature of meat, especially duringthe later stages of cooking.Questions? ninjakitchen.com7

MarinadesFlavor-Building 101YIELD: APPROX. 1 CUP MARINATING TIME: 2–12 HOURSSTORE: REFRIGERATE FOR UP TO 4 DAYSPumped-Up Marinades, Zesty Spice Rubs,and Elevated Dipping SaucesFor the following recipes, add all ingredientsto 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 vegetablesgenerously and let sit at room temperaturefor 30 minutes before grilling—this will promoteevenness and faster cooking.Frozen to char-grilledTeriyakiMarinadeGarlic & HerbMarinadeSimple SteakMarinadeBest for poultry, beef, pork,lamb, veal, seafood, vegetablesBest for poultry, pork, lamb,seafood, vegetablesBest for beef, pork, lamb, veal,white fish, vegetables/ cup soy sauce1 3/ cup water1 3/ cup dark brown sugar1 tablespoon honey/ cup fresh herbs(like parsley, rosemary,oregano, thyme, or sage),finely chopped2 cloves garlic, peeled, minced5 cloves garlic, peeled, minced1 3When grilling frozen meats, baste them liberallyand 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 oil1 43 tablespoons rice wine vinegar/ cup Worcestershire sauce1 4/ cup cider vinegar/ cup soy sauce1 41 2Juice of 1 lemon(about 3 tablespoons juice)1 4/ cup balsamic vinegar1 42 tablespoons Dijon mustard3 cloves garlic, peeled, minced1 teaspoon groundblack pepper1 teaspoon kosher salt1 teaspoon groundblack pepper1 teaspoon kosher saltQuestions? ninjakitchen.com9

Spice RubsDipping SaucesYIELD: APPROX. 1 CUP SEASON: GENEROUSLYSTORE: UP TO 6 MONTHS IN AN AIRTIGHT CONTAINER AWAY FROM LIGHT AND HEATYIELD: APPROX. 1 CUP STORE: REFRIGERATE FOR UP TO 4 DAYSEasy BBQSpice RubEverydaySpice RubDry HerbRubChimichurriSauceLemony-GarlicChili MayoJamaican JerkKetchupBest for poultry, beef, shrimp,cauliflower, broccoli, carrotsBest for poultry, beef, pork,lamb, veal, seafood, vegetablesBest for poultry, pork, lamb,seafood, vegetablesBest for poultry, beef, pork,fish, vegetablesBest for poultry, beef, pork,lamb, veal, seafood, vegetablesBest for poultry, beef, shrimp/ cup dark brown sugar3 tablespoons chili powder1 tablespoon kosher salt1 cup mayonnaise/ cup smoked paprika2 tablespoons white sugar1 tablespoon dried thyme/ bunch fresh cilantro(about 1 /3 cup), chopped3 tablespoonsdry jerk seasoning3 tablespoons groundblack pepper1 tablespoon kosher salt1 tablespoon dried rosemary1 tablespoon ground cumin1 tablespoon dried oregano2 teaspoons garlic powder1 tablespoon groundblack pepper1 teaspoon mustard powder2 teaspoons onion powder1 tablespoon dried oregano1 41 42 tablespoons kosher salt1 teaspoon groundblack pepper1 teaspoon crushed red pepper1 2/ bunch fresh parsley(about 1 /3 cup), chopped1 2Juice of 1 /2 lemon(about 2 tablespoons juice)1 tablespoon paprika5 cloves garlic, peeled, minced1 teaspoon garlic powder1 small shallot, peeled, choppedKosher salt, as desired1 cup ketchup1 ripe banana,peeled, mashedZest and juice of 1 lemon(about 1 /3 cup juice)/ cup extra virgin olive oil1 41 teaspoon groundblack pepperKosher salt, as desired10Flavor-Building 101Questions? ninjakitchen.com11

Kickstarter RecipeGrilled New York Strip Steak & AsparagusBEGINNER RECIPEPREP: 10 MINUTES PREHEAT: APPROX. 8 MINUTES COOK: 12 MINUTES MAKES: 2–4 SERVINGSKINGREDIENTS2 uncooked New York strip steaks(14–16 ounces each)2 tablespoons canola oil, dividedGround black pepper, as desired1 bunch asparagus, trimmedKosher salt, as desiredDIRECTIONSBrush each steak on allsides with 1/2 tablespooncanola oil, then seasonwith salt and pepper, asdesired. Toss asparaguswith remaining canolaoil, then season with saltand pepper, as desired.Insert grill grate in unitand close hood. SelectGRILL, set temperatureto HIGH, and set timeto 12 minutes. SelectSTART/STOP to beginpreheating.When the unit beeps tosignify it has preheated,place steaks on grillgrate, gently pressingthem down to maximizegrill marks. Close hoodand cook for 4 minutes.After 4 minutes, flipsteaks. Close hood andcontinue cooking for4 more minutes, or untilinternal temperaturereaches 125 F.Remove steaks fromgrill and let rest5 minutes; they willcontinue to cook to afood-safe temperaturewhile resting. Use acooking thermometerto ensure a food-safetemperature hasbeen achieved.Meanwhile, placeasparagus on grillgrate. Close hood andcook for 4 minutes.When cooking andresting are complete,slice steak and servewith asparagus.TIP S ubstitute any preferred seasoning to the steak in step 1.12Kickstarter RecipeQuestions? ninjakitchen.com13

Kickstarter RecipeClassic CheeseburgersBEGINNER RECIPEPREP: 10 MINUTES PREHEAT: APPROX. 8 MINUTES COOK: 8 MINUTES MAKES: 4 SERVINGSINGREDIENTS1 1 /2 pounds uncooked ground beef(80% lean)Kosher salt, as desired4 slices American cheese4 burger bunsGround black pepper, as desiredToppingsLettuceRed onionTomatoesPicklesCondimentsDIRECTIONSInsert grill grate inunit and close hood.Select GRILL, settemperature toHIGH, and set timeto 8 minutes formedium-cooked burgers.Select START/STOPto begin preheating.While unit is preheating,divide the ground beefinto 4 portions andhand-form each intoa loosely formed4-inch patty.With your thumb,make a 1-inch indentin the center of eachpatty (this will helpthe burgers keep theirshapes uniform duringcooking). Seasonpatties with salt andpepper, as desired.When the unit beeps tosignify it has preheated,place patties on thegrill grate, gentlypressing them down tomaximize grill marks.Close hood and cookfor 6 minutes.After 6 minutes, placea slice of cheese oneach patty. Close hoodand continue cookingfor 1 minute.After 1 minute, removecheeseburgers fromgrill grate. Place thebuns on the grill grate.Close hood and cookfor the remaining1 minute.When cooking iscomplete, servecheeseburgers onthe toasted buns.TIP F or extra flavor, grill vegetables like onions, peppers, or mushrooms as a burger topping.14Kickstarter RecipeQuestions? ninjakitchen.com15

Kickstarter RecipeTeriyaki Marinated SalmonBEGINNER RECIPEPREP: 5 MINUTES MARINATE: 1–12 HOURS PREHEAT: APPROX. 8 MINUTES COOK: 7–9 MINUTES MAKES: 4 SERVINGSINGREDIENTS4 uncooked skinless salmon fillets(6 ounces each)1 cup teriyaki marinadeDIRECTIONSPlace fish fillets and teriyakisauce in a large resealable plasticbag or container. Move filletsaround to coat evenly with sauce.Refrigerate for at least 1 hourand up to 12 hours.Insert grill grate in unit andclose hood. Select GRILL, settemperature to MAX, and set timeto 8 minutes. Select START/STOPto begin preheating.When the unit beeps to signifyit has preheated, place fillets onthe grill grate, gently pressingthem down to maximize grillmarks. Close hood and cookfor 6 minutes. There is no needto flip the fish during cooking.After 6 minutes, check fillets fordoneness; the internal temperatureshould be 140 F. If neccessary,close hood and continue cookingup to 2 more minutes.When cooking is complete, servefillets immediately.TIP S ubstitute your favorite marinade for the teriyaki sauce in step 1.16Kickstarter RecipeQuestions? ninjakitchen.com17