Ninja Foodi XL PRO IG601 User manual

Please make sure to read the enclosed
Ninja® Owner’s Guide prior to using your unit.
QUICK START
GUIDE
with 15 irresistible recipes
+ cooking charts
XL
PRO
GRILL &
GRIDDLE

Table of Contents
We’ve tagged recipes with these icons to help find the right one for you.
Pro Powered Grill Grate:
Unlockingnext level grilling 2
Getting to know your grill's
control panel 4
Tips and tricks for
virtually smoke-free grilling 5
Cooking functions overview 6
Quick Start Guide 8
Hood-Up vs. Hood-Down Cooking 8
Flavor building 101: Marinades,
Spice Rubs, and More 10
Kickstarter Recipes
NY Strip Steak 12
BBQ Griddled Smash Burgers 14
Blackened Shrimp Skewers 16
Mains
Breakfast
Ninja Breakfast Bar 18
Beef
Soy Garlic Marinated Flank Steak 20
Philly-Style Cheesesteaks 21
Chicken
Cranberry-Stued Chicken Thighs 22
Chili Lime Grilled Chicken Cutlets 23
Pork
Herb-Rubbed Pork Tenderloins
with Zucchini Spears 24
Herb Rosemary Pork Chops
with Charred Carrots 26
Seafood
Grilled Pesto Cod with Green Beans 28
Sides & Apps
Cheddar Apple Fritters
with Sriracha Honey 29
Grilled Cesar Salad with
Grilled Croutons 30
Savory Spinach Artichoke Pastries 32
Desserts
Roasted Peach Cobbler 33
Cooking Charts 34
Grill Chart 34
BBQ Griddle Chart 46
Air Crisp Chart 50
Flat Top
BBQ Griddle
Powered
Grill Grate
Crisper
Basket
Recipe Key
Kid-friendly
food Dairy-freeGluten-free10 minutes or less
Frozen to
char-grilled Keto Vegetarian
KV
Your guide to grilling
& griddling like a Foodi
Welcome to the Ninja® Foodi® XL Pro Grill & Griddle
recipe book. From here, you're just a few pages away from
recipes, tips, and tricks that will help you achieve
Ninja's best-in-class grilling and BBQ griddling results.
Now let's get cooking.
Looking for more recipe inspiration,
tips, and tricks?
Join us and thousands of Foodi®friends
on the Ocial Ninja Foodi Family™Community.
Facebook.com/groups/NinjaFoodiFamily
@NinjaKitchen youtube.com/EPNinjaKitchen
Want even
more recipes?
Order the Ninja® Foodi XL Pro
Grill & Griddle Cookbook for
Beginners for even more recipes
to grill, sear, BBQ Griddle
and more!

Steakhouse
grilling & searing
Quick and easy meals
BBQ griddling
Cook foods grills can't
Frozen to char-grilled
No thawing required
Get ready to experience our most powerful grill to date.
Lock in flavors with 500°F direct high heat, evenly distributed from
edge to edge. Plus, you can grill or BBQ griddle with the hood up or down,
so you can cook foods that other grills can’t.
Pro Powered Grill Grate
Even Heat
EDGE-TO-EDGE

Get to know the control panel
APOWER: To turn the unit on and o, press
the POWER button.
BDIAL: To select a cooking function or setting,
turn the dial.
CTEMP: To select temperature, press the
TEMP button and turn the dial to adjust.
DTIME: To select a cook time, press the
TIME button and turn the dial to adjust.
ESTART/STOP: Press the dial to start or stop
the selected cooking function.
FFUNCTION: Press to clear all settings when
programming unit (if cooking is not already
in progress).
GPREHEAT: After you set function, time, and
temperature then press the dial, the unit will
automatically begin preheating. If preheat
button is selected after pressing dial, the unit
will skip preheating (not recommended).
Preheat for better results
For best grilling results, let the Foodi fully preheat before adding food. Adding food before
preheating is complete may lead to overcooking, smoke, and longer preheat time.
ABCD
EF
G
Cleaning Instructions
How to have a virtually
smoke-free experience
Always use the recommended grill settings
Our chef-designed temperature settings maximize grill flavors and textures
while minimizing smoke. Cooking food at a higher temperature than
recommended will result in more smoke and food having a burnt, acrid flavor.
Always use the recommended fat/oil
LO MED HI MAX
Bacon
Sausages
When using thicker
barbecue sauces
Frozen meats
Marinated meats
or meats with sauce
Burgers
Steaks
Chicken
Hot dogs
Veggies
Fruit
Pizzas
Fresh/frozen
seafood
Not recommended:
Olive oil, Butter, Margarine
Canola, Refined coconut, Avocado, Vegetable, Grapeseed
Recommended:
Remove grill grate
To remove the grill grate
after it cools, press the
orange release button on
the left side of the unit.
Soaking the grill grate
prior to cleaning will
make cleaning easier.
Soak the grate in hot,
soapy water to help
loosen baked-on foods.
Remove splatter shield
after it cools and clean
after each use. Soak
overnight to help remove
baked-on grease from
the frame and front tabs.
Deep clean the splatter
shield by putting it in a
pot of water. Once water
comes to a boil, leave
inserted for 10 minutes.

6 7
Grilling, griddling & beyond
Get to know the functions of your Ninja® Foodi® XL Pro Grill & Griddle
to get the best out of every meal.
Harness the direct high heat
from the grate and cyclonic air
for fast, char-grilled results,
virtually smoke free.
Achieve crispiness and
crunch with little to no oil.
Flat-top BBQ Griddle creates
even, edge-to-edge heat to
cook foods grills can't like tacos,
cheesesteaks, nachos, and more.
Extra versatility to roast
or broil meats and make
dehydrated snacks.
TOP-DOWN
& BOTTOM-UP
HEAT
TOP-DOWN
HEAT BOTTOM-UP HEAT
KEY: HEATING ELEMENTS
Air Crisp
Roast, Broil
& Dehydrate
BBQ GriddleGrill
Bake cakes, treats,
desserts, and more.
Bake
Let's get cooking
STEP 5
Add Food
•
Once unit has preheated, ADD FOOD
will appear on the screen. Open the
hood to add ingredients to unit.
• To prevent foods like sausages
and asparagus from rolling o
the grill grate, place them parallel
to the grill grate lines (position
them vertically on the grill grate).
• To get the best grill marks on your
food, place food on grill grate
and press down firmly to increase
contact between food and grill.
• When batch cooking meats, close
the hood between batches and run
the programmed function for 2–3
minutes before adding more food.
STEP 1
Set Up
• To install the powered grill
grate, position it into the front
of the base so it hooks in, then
press down on the back of the
grate until it clicks in place.
STEP 4
Preheat
• Close the hood and press dial to
begin preheating. The progress
bar will begin illuminating.
• Reference the Owner's Guide
for approximate preheat
times for each function.
NOTE: When set to Roast, Grill,
BBQ Griddle, or Air Crisp, the unit
will beep and display FLIP. Flipping
is optional but recommended.
NOTE: The flat top BBQ griddle,
crisper basket, and splatter shield are
dishwasher safe. The pro powered
grill grate, and base unit are NOT
dishwasher safe. Be sure to clean all
accessories, including the splatter
shield and main unit, after each use.
NOTE: When using the BAKE
function, make sure to use the
proper accessory. For wet or
battered ingredients, use a
baking dish. For loose items such
as cinnamon rolls, hand pies, or
biscuits, use the crisper basket.
STEP 2
Add Accessories
STEP 3
Select Cook Function
• To install the splatter shield,
hook the left side of the shield
into place and then snap the
right side into place, until it
clicks in place and feels secure.
• Place any accessory required
in unit. Reference Foodi
functions on the chart on
adjacent page to determine
if an accessory is needed.
• Turn dial to select desired
cooking function (e.g., Grill).
• The default temperature
setting will display. To adjust
temperature if desired, press
TEMP button and turn dial.
• Press the TIME button and turn
the dial to select desired time.
STEP 6
Complete Cooking
• When cook time is complete,
the unit will beep and "END" will
appear on the display. Remove
food and accessories from unit.
• Remove the grill
grate by pressing
the orange release
button on the left side of
the unit. The grate will pop
up from the back Then lift it up.
SCAN TO
GET TO KNOW
YOUR FOODI®
EXPLORE RECIPES
AND MORE.
* Bake pan not included
*

BBQ Griddle
Best for food that requires
flipping and constant attention
while cooking.
BBQ Griddle
Best for no-flip BBQ griddling,
melting cheese, crisping up toppings,
and quickly cooking thicker foods.
Grill
Best for cooking delicate foods or
lean proteins to develop char-grilled
textures without overcooking.
Grill
Best for cooking thick cuts
of meat or frozen protein.
9Questions? ninjakitchen.com
TIP For less smoke, use oils with a high smoke point—like canola, avocado, vegetable, or grapeseed oil—instead of olive oil.
Now you can cook with the hood up or the hood down
Hood down
Combine the power of the high-heat grill grate
or BBQ griddle with cyclonic air for all-around searing,
crisping, melting toppings, and faster cooking.
Hood up
Harnesses the direct, edge-to-edge high heat searing
from the grill grate or BBQ griddle for even cooking,
boosting flavors, and char-grilled results.
NY strip steaks & asparagus Frozen shrimpGrilled steak tips Grilled veggies Stir fry Breakfast bar Philly Cheesesteaks Nachos
8
Scan here
to learn more
about open-
and closed-hood
cooking.

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
11
Questions? ninjakitchen.com
YIELD: APPROX. 1 CUP | MARINATING TIME: 2–12 HOURS
STORE: REFRIGERATE FOR UP TO 4 DAYS
Flavor-Building 101
Build your own marinades and zesty spice rubs.
Add all ingredients to a bowl and mix well.
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
Spice Rub
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
Spice Rub
Spice Rubs
YIELD: APPROX. 1 CUP | SEASON: GENEROUSLY | MARINATING TIME: 30 MINUTES AT ROOM TEMPERATURE
STORE: UP TO 6 MONTHS IN AN AIRTIGHT CONTAINER AWAY FROM LIGHT AND HEAT
These marinades and
spice rubs call for coarse
kosher salt, not fine-grain
iodized salt.
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.
When using marinated
foods
on the Grill function,
we recommend using
Medium and when using
thicker marinades/sauces
using Low.
10

12 13 Questions? ninjakitchen.comKickstarter Recipe
DIRECTIONS
To install the grill grate,
slide it into the front of
the base so it hooks in,
then press down on the
back until it clicks into
place. Close the hood.
While unit is preheating,
brush each steak on all
sides with / tablespoon
canola oil, then season
with salt and pepper. Toss
asparagus with remaining
canola oil then season with
salt and pepper.
When unit beeps to
signify it has preheated,
open hood and place
steaks on grill grate,
firmly pressing them
down to maximize grill
marks. Close hood.
When cook time
reaches 14 minutes,
use silicone-tipped
tongs to flip the steaks.
Close hood to continue
cooking.
When cook time
reaches 8 minutes,
open hood and transfer
steaks to a plate or
cutting board and allow
to rest for 5 minutes.
While steaks are resting,
place asparagus on grill
grate and close the hood.
Set time to 8 minutes.
Press the dial to begin
cooking. Skip preheat
by pressing PREHEAT
button.
When the asparagus
is done, remove from
the grill and serve with
steak.
INGREDIENTS
4 uncooked NY strip steaks
(10–12 ounces each)
3 tablespoons canola oil, divided
Kosher salt, as desired
Ground black pepper, as desired
2 bunches (2 pounds) thin asparagus,
trimmed
Kickstarter Recipe
NY Strip Steaks
with Grilled Asparagus
BEGINNER RECIPE
PREP: 5 MINUTES | PREHEAT: APPROX. 10 MINUTES | GRILL: 20 MINUTES | MAKES: 4 SERVINGS
KICKSTARTERS
KICKSTARTERS
K
Select GRILL, set
temperature to HI, and
set time to 20 minutes.
Press the dial to begin
preheating (preheating
will take approximately
10 minutes).
Due to continuing design and quality improvements, the unit
inside may dier slightly from what is depicted in these images.

14 15 Questions? ninjakitchen.comKickstarter Recipe
DIRECTIONS
To install the grill grate,
slide it into the front of
the base so it hooks in,
then press down on the
back until it clicks into
place. Place griddle on
top of grill grate so it
sits flat.
Separate ground beef
into 4 equal portions.
Shape the beef into
flat, thin patties,
approximately 5 inches
wide and ¼-inch thick.
Season the patties on
both sides with salt,
pepper, garlic powder,
and onion powder.
When unit beeps to
signify it has preheated,
open hood and use a
non-metal spatula to
add the burgers to the
griddle. Firmly press
each burger down for
5 seconds. Leave hood
open while cooking.
When unit beeps and
the display reads FLIP,
flip the burgers and
cook for 4 minutes.
If a more well-done
burger is desired, add
an additional 2 to 3
minutes. Add the
cheese and press down
to adhere. Close the
hood and cook until
cheese is melted, about
2 minutes.
When cooking is done,
remove the burgers.
Add the burger buns to
the griddle and toast
for 2 minutes. Once
toasted, remove the buns
and build burgers with
desired toppings.
Kickstarter Recipe
BBQ Griddled Smash Burgers
BEGINNER RECIPE
PREP: 10 MINUTES | PREHEAT: APPROX. 10 MINUTES | BBQ GRIDDLE: 14 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
1 pound 90/10 ground beef blend
Kosher salt, as desired
Ground black pepper, as desired
Garlic powder, as desired, optional
Onion powder, as desired, optional
4 slices cheese, American or
cheddar
4 hamburger buns
TOPPINGS (optional)
Tomato, sliced
Red onion, peeled, thinly sliced
Iceberg lettuce
Ketchup
Yellow mustard
TIP To achieve the perfect smash burger, place one
portion of ground beef between two pieces of parchment
paper. Then using a plate, gently press until /-inch thick.
KICKSTARTERS
KICKSTARTERS
Select BBQ GRIDDLE,
set temperature to
400°F, and set time
to 14 minutes. Close
hood and press the dial
to begin preheating
(preheating will take
approximately 10
minutes).
Due to continuing design and quality improvements, the unit
inside may dier slightly from what is depicted in these images.

16 Kickstarter Recipe
DIRECTIONS
Kickstarter Recipe
Blackened Shrimp Skewers
BEGINNER RECIPE
PREP: 5 MINUTES | PREHEAT: APPROX. 10 MINUTES | GRILL: 20 MINUTES | MAKES: 10–12 SKEWERS
INGREDIENTS
1 pound jumbo shrimp (26–30 count),
fresh or defrosted, peeled, deveined, tails on
2 tablespoons canola oil
2 tablespoons prepared Cajun seasoning
/ green bell pepper, cut in /-inch pieces
/ red bell pepper, cut in /-inch pieces
/ cup pineapple, cut in /-inch cubes
10–12 (8-inch) Ninja®Foodi®Grill Skewers
or skewers of your choice
Cooked white or brown rice (optional)
KICKSTARTERS
KICKSTARTERS
TIP If using smaller shrimp, cut the vegetables
and fruit to size. This will ensure all ingredients
cook evenly.
To install the grill grate, slide it
into the front of the base so it
hooks in, then press down on
the back until it clicks into place.
Close the hood.
Pat the shrimp dry. In a large
bowl, toss the shrimp, oil, and
Cajun seasoning until the shrimp
is evenly coated.
Assemble the skewers in the
following order until they’re
almost full: shrimp, peppers,
pineapple.
When unit beeps to signify it has
preheated, open hood and place
5 to 6 skewers on grill grate,
gently pressing them down to
maximize grill marks. Leave
hood open while cooking.
Grill for about 5 minutes per side
or until shrimp is cooked through
and pink. Remove from grill
and repeat with any remaining
skewers. Serve over cooked rice,
if desired.
Select GRILL, set temperature to
MAX, and set time to 20 minutes.
Press the dial to begin preheating
(preheating will take approximately
10 minutes).
Due to continuing design and quality improvements, the unit
inside may dier slightly from what is depicted in these images. 17
Questions? ninjakitchen.com

NINJA BREAKFAST BAR
PREP: 5 MINUTES | PREHEAT: APPROX. 10 MINUTES | BBQ GRIDDLE: 25 MINUTES | MAKES: 2 SERVINGS
BEGINNER RECIPE
DIRECTIONS
1To install the grill grate, slide it into the front of
the base so it hooks in, then press down on the
back until it clicks into place. Place griddle on top
of grill grate so it sits flat.
2Select BBQ GRIDDLE, set temperature to 375°F,
and set time to 25 minutes. Close hood and press
the dial to begin preheating (preheating will take
approximately 10 minutes).
3When unit beeps to signify it has preheated,
open hood and place bacon strips horizontally
on the griddle. Cook for 5 minutes, use
silicone-tipped tongs to flip the bacon and
place vertically one side of the griddle.
Continue cooking for another 5 to 7 minutes
or until desired crispiness is achieved.
4While the bacon cooks, crack 2 eggs onto the
griddle, where the bacon was originally. Season
eggs with salt and pepper. Leave hood open.
Cook for 4 minutes, then flip using a silicone-
coated spatula. Cook for an additional 1 minute, or
until desired doneness is achieved, then remove
from griddle. Transfer the bacon to a plate lined
with paper towels. Repeat with the remaining eggs.
5Pour the pancake batter onto the griddle to
create 4 large (4-inch wide) pancakes. Cook for
3 minutes on each side, flipping with a silicone-
coated spatula.
6Remove pancakes from griddle and serve with
maple syrup, bacon, and eggs.
INGREDIENTS
4–6 thin-cut uncooked bacon strips
4 large eggs
Kosher salt, as desired
Ground black pepper, as desired
1 jar (5 ounces) shake-and-pour pancake mix,
prepared
Maple syrup, for serving
TIP To empty the grease, carefully lift the griddle with a
towel or oven mitt. Pour the grease towards the pour
spout into a container. Then place griddle back on
top of grill grate so it sits flat.
TIP If using a thinner pancake mix, reduce cook time for
pancakes by 1 to 2 minutes and check frequently.
19
Questions? ninjakitchen.com
MAINS
MAINS
MAINS – BREAKFAST
MAINS – BREAKFAST

SOY GARLIC MARINATED
FLANK STEAK
PREP: 10 MINUTES | MARINATE:8–12 HOURS | PREHEAT: APPROX. 10 MINUTES | BBQ GRIDDLE: 30 MINUTES
MAKES: 4 SERVINGS
INTERMEDIATE RECIPE
Mains | Beef
20
DIRECTIONS
1In a medium bowl, prepare the marinade by
whisking together all ingredients except the
steak. Then place the marinade and steak in a
large resealable plastic bag. Massage the outside
of the bag to work the marinade over all parts of
the steak, then place the bag in the refrigerator
for 8 or more hours to marinate.
2After the steak has marinated, install the grill
grate by sliding it into the front of the base so
it hooks in, then press down on the back until
it clicks into place. Place griddle on top of grill
grate so it sits flat. Close the hood. Select BBQ
GRIDDLE, set temperature to 400°F, and set time
to 30 minutes. Press the dial to begin preheating
(preheating will take approximately 10 minutes).
3When unit beeps to signify it has preheated,
remove steak from marinade and place on griddle.
Leave hood open while cooking. Cook steak for
about 30 minutes, flipping every 7 minutes to
ensure char development. When 10 minutes of
cook time remains, begin checking steak using an
instant-read thermometer to determine desired
doneness.
4When cooking is complete, remove steak from
griddle and let rest for 10 minutes before cutting
and serving.
INGREDIENTS
2 tablespoons fresh or dried rosemary
/ cup soy sauce
/ cup honey
1 tablespoon minced ginger
1 tablespoon minced garlic
/ cup canola oil
2 pounds trimmed flank steak
21
Questions? ninjakitchen.com
MAINS – BEEF
PHILLY-STYLE CHEESESTEAKS
PREP: 5 MINUTES | PREHEAT: APPROX. 10 MINUTES | BBQ GRIDDLE: 15 MINUTES | MAKES: 3–4 SERVINGS
BEGINNER RECIPE
DIRECTIONS
1To install the grill grate, slide it into the front of
the base so it hooks in, then press down on the
back until it clicks into place. Place griddle on top
of grill grate so it sits flat. Close the hood. Select
BBQ GRIDDLE, set temperature to 400°F, and
set time to 15 minutes. Press the dial to begin
preheating (preheating will take approximately
10 minutes).
2When unit beeps to signify it has preheated,
open hood and place 1 tablespoon canola oil
on the griddle. Leave hood open. Add the
shaved steak in an even layer and cook steak
for 2 minutes, using silicone-tipped tongs to flip
at least once and break up into smaller pieces
during cooking. Close the hood and cook for
5 minutes. Remove from griddle and set aside.
3Add remaining oil to the griddle, then add the
peppers and onions and use silicone-tipped
tongs to toss them in the oil. Leave hood open.
Sauté, tossing occasionally, until lightly browned,
about 5 minutes.
4After 5 minutes, add the steak, salt, and pepper
to the vegetables and toss to combine and cook
for 1 minute.
5Separate the steak and veggies into four equal
lines, top each line with two pieces of cheese.
Close the hood and cook until cheese is melted,
1 to 2 minutes.
6Once cheese is melted, transfer the steak and
vegetables to the rolls and serve.
INGREDIENTS
2 tablespoons canola oil, divided
1 pound thin shaved steak
1 bell pepper, sliced, seeds removed
1 medium onion, peeled, sliced
Kosher salt, as desired
Ground black pepper, as desired
6 slices cheese (American, cheddar, or provolone)
4 long sub or club rolls
MAINS – BEEF

CHILI LIME GRILLED
CHICKEN CUTLETS
PREP: 5 MINUTES | PREHEAT: APPROX. 10 MINUTES | MARINATE: 1–8 HOURS | GRILL: 15 MINUTES | MAKES: 4–6 SERVINGS
BEGINNER RECIPE
Mains | Chicken
22
DIRECTIONS
1Place the sweet Thai chili sauce, lime juice and
zest, garlic, canola oil, salt, and pepper in a large
bowl and whisk until combined. Place the chicken
in the sauce and marinade for at least 1 hour or up
to 8 hours.
2To install the grill grate, slide it into the front
of the base so it hooks in, then press down on
the back until it clicks into place and close the
hood. Select GRILL, set temperature to MED, and
set time to 15 minutes. Press the dial to begin
preheating (preheating will take approximately 10
minutes).
3When unit beeps to signify it has preheated, open
hood and place 4–5 cutlets on grill grate, gently
pressing them down to maximize grill marks.
Leave hood open while cooking.
4When unit beeps and the display reads FLIP, use
silicone-tipped tongs to flip the chicken. Leave
hood open and continue cooking.
5When cooking is complete, remove chicken and
transfer to a plate or cutting board and allow to
rest for 5 minutes before serving. Repeat steps
2–4 with any remaining chicken cutlets.
INGREDIENTS
/ cup sweet Thai chili sauce
Zest and juice of 2 limes
1 tablespoon minced garlic
/ cup canola oil
Kosher salt, as desired
Ground black pepper, as desired
10 boneless thin-cut chicken cutlets (4 ounces each)
23
Questions? ninjakitchen.com
MAINS – CHICKEN
CRANBERRY-STUFFED
CHICKEN THIGHS
PREP: 10 MINUTES | PREHEAT: APPROX. 3 MINUTES | ROAST: 15–20 MINUTES | MAKES: 16 SERVINGS
BEGINNER RECIPE
DIRECTIONS
1Combine the hot water and stuffing mix in
a large bowl. Once combined, fold in the
dried cranberries.
2Brush oil on both sides of the chicken and season
with salt and pepper. Place chicken flat side down
and top with 2 tablespoons stuffing, then fold
over to seal.
3To install the grill grate, slide it into the front
of the base so it hooks in, then press down on
the back until it clicks into place and close the
the hood. Select ROAST, set temperature to
360°F, and set time to 20 minutes. Press the
dial to begin preheating (preheating will take
approximately 3 minutes).
4When unit beeps to signal it has preheated, place
chicken thighs on grill grate and close hood. If not
all chicken thighs fit, cook in two batches. Grill for
15 to 20 minutes or until the internal temperature
of the chicken reaches 165°F on an instant-read
thermometer.
5When cooking is complete, transfer the chicken
to a plate or cutting board and allow to rest for 10
minutes before cutting and serving. Repeat with
remaining chicken.
INGREDIENTS
1 / cups hot water
1 box (6 ounces) dried stuffing mix with herbs
1 cup sweetened dried cranberries
2 tablespoons canola oil
10 boneless, skinless chicken thighs, fat trimmed
Kosher salt, as desired
Ground black pepper, as desired
MAINS – CHICKEN
TIP If you do not like cranberries, simply omit them for an
equally delicious recipe.

Mains | Seafood24
HERB-RUBBED PORK
TENDERLOIN WITH
ZUCCHINI SPEARS
PREP: 5 MINUTES | PREHEAT: APPROX. 10 MINUTES | GRILL: 35 MINUTES | MAKES: 4 SERVINGS
BEGINNER RECIPE
INGREDIENTS
2 pork tenderloins
/ cup canola oil, divided
4 tablespoons dried herbs de Provence
Kosher salt, as desired
Ground black pepper, as desired
3 zucchini, cut lengthwise into 4 spears
(12 spears total)
MAINS – PORK
MAINS – PORK
DIRECTIONS
1Brush each pork tenderloin with 1 tablespoon canola
oil, then season with herbs de Provence, salt, and
pepper. Toss the zucchini with the remaining canola
oil then season with salt and pepper.
2To install the grill grate, slide it into the front of
the base so it hooks in, then press down on the
back until it clicks into place and close the hood.
select GRILL, set temperature to HI, set time to
30 minutes. Press the dial to begin preheating
(preheating will take approximately 10 minutes).
3When unit beeps to signify it has preheated, open
hood and place both tenderloins on grill grate, gently
pressing them down to maximize grill marks. Close
hood.
4When unit beeps and the display reads FLIP, use
silicone-tipped tongs to flip the tenderloins. Close
hood and continue cooking.
5When unit beeps to signal the tenderloins are
almost done cooking, transfer to a plate or cutting
board and allow to rest for 5 minutes before cutting.
6While the tenderloins are resting, place zucchini
spears on grill grate, flesh side down, and close
the hood. Select GRILL, set temperature to MAX,
and set time to 5 minutes. Press the dial to begin
cooking. Since the grill will already be hot, skip
preheating by pressing the PREHEAT button and
leave hood open.
7Flip spears throughout cooking to ensure there are
grill marks on all sides. When cooking is complete,
remove the zucchini from the grill and serve with
slices of the pork tenderloin.

HONEY ROSEMARY
PORK CHOPS WITH
CHARRED CARROTS
PREP: 5 MINUTES | PREHEAT: APPROX. 10 MINUTES | MARINATE: 1–8 HOURS | GRILL: 28 MINUTES
MAKES: 4 SERVINGS
INTERMEDIATE RECIPE
DIRECTIONS
1In a large bowl, prepare the marinade by whisking
together the honey, balsamic vinegar, / cup canola
oil, minced garlic, rosemary, salt, and pepper.
Remove 3 tablespoons of the marinade and set aside
in a small bowl. Place the pork chops in the large
bowl of marinade for at least 1 hour or up to 8 hours.
2After the chops have marinated, remove from the
bowl and shake off the excess marinade. To install
the grill grate, slide it into the front of the base so
it hooks in, then press down on the back until it
clicks into place and close the hood. Select GRILL,
set temperature to HI, set time to 20 minutes.
Press the dial to begin preheating (preheating
will take approximately 10 minutes).
3Place the carrots, remaining canola oil, garlic
powder, cinnamon, paprika, salt, and pepper in a
large bowl and toss until evenly combined.
4When unit beeps to signify it has preheated,
open hood and place chops on grill grate, gently
pressing them down to maximize grill marks.
Leave hood open while cooking.
5When unit beeps and the display reads FLIP, use
silicone-tipped tongs to flip the chops. Brush the
reserved marinade on the pork chops. Leave hood
open and continue cooking.
6When unit beeps to signal the chops are almost
done cooking, transfer chops to a plate or cutting
board and allow to rest for 5 minutes.
7While the pork chops are resting, place carrots
on grill grate and close the hood. Select GRILL,
set temperature to HI, and set time to 8 minutes.
Close hood and press the dial to begin cooking.
Since the grill will already be hot, skip preheating
by pressing the PREHEAT button.
8When cooking is complete, remove carrots from
the grill and serve with pork chops.
INGREDIENTS
2 tablespoons honey
/ cup balsamic vinegar
/ cup canola oil, divided
1 tablespoon minced garlic
3 tablespoons fresh or dried rosemary
Kosher salt, as desired
Ground black pepper, as desired
5–6 boneless pork chops (4–6 ounces each)
1 pound bag baby carrots
1 teaspoon garlic powder
/ teaspoon ground cinnamon
1 teaspoon smoked paprika
27
Questions? ninjakitchen.com
MAINS – PORK
MAINS – PORK

29
Questions? ninjakitchen.com
CHEDDAR & APPLE FRITTERS
WITH SRIRACHA HONEY
PREP: 15 MINUTES | PREHEAT: APPROX. 3 MINUTES | AIR CRISP: 8 MINUTES | MAKES: APPROX. 20 FRITTERS
ADVANCED RECIPE
DIRECTIONS
1To install the grill grate, slide it into the front of
the base so it hooks in, then press down on the
back until it clicks into place. Place the crisper
basket on the grill grate and close the hood.
Select AIR CRISP, set temperature to 390°F, and
set time to 8 minutes. Press the dial to begin
preheating (preheating will take approximately
3 minutes).
2While unit is preheating, whisk the eggs and
milk in a large bowl until well combined. Add
all remaining ingredients, except the honey and
sriracha sauce, to the bowl and mix until well
combined.
3Using a large spoon, portion and roll the fritters
into 1-ounce balls. You should get approximately
20 fritters.
4When unit beeps to signify it has preheated,
open hood and place fritters in the basket.
Close hood to begin cooking.
5While fritters are cooking, add the honey and
sriracha sauce to a small bowl and stir until
well combined.
6When cooking is complete, remove the fritters
and serve with sriracha honey dipping sauce.
INGREDIENTS
2 large eggs
1 tablespoon whole milk
1 red apple, cut in /-inch pieces
1 / cups cooked white rice (approximately / cup
raw white rice)
1 cup shredded cheddar cheese
Kosher salt, as desired
Ground black pepper, as desired
/ cup bread crumbs
2 tablespoons honey
1 teaspoon sriracha sauce
TIP To make the fritters less chunky, use a box grater to
shred the apple.
TIP For best results, use leftover cooked rice. We do not
recommend using steamable or precooked rice.
V
GRILLED PESTO COD
WITH GREEN BEANS
PREP: 5 MINUTES | PREHEAT: APPROX. 10 MINUTES | GRILL: 20 MINUTES | MAKES: 6 SERVINGS
BEGINNER RECIPE
INGREDIENTS
5–6 fresh cod fillets (5–6 ounces each)
6 tablespoons prepared pesto sauce
Nonstick canola oil cooking spray
1 pound fresh green beans, cleaned, trimmed
2 tablespoons canola oil
Kosher salt, as desired
Ground black pepper, as desired
MAINS – SEAFOOD
SIDES & APPS
Mains | Seafood / Sides & Apps28
DIRECTIONS
1To install the grill grate, slide it into the front of the
base so it hooks in, then press down on the back
until it clicks into place and close the hood. Select
GRILL, set temperature to MAX, and set time to
20 minutes. Press the dial to begin preheating
(preheating will take approximately 10 minutes).
2While unit is preheating, prepare the cod by
spreading 1 tablespoon of pesto on each fillet.
3When unit beeps to signify it has preheated,
open hood and generously spray grill with
nonstick cooking spray. Place the cod onto the
grill grate and close the hood.
4While the cod is cooking, toss the green beans
with oil and salt and pepper.
5When unit beeps and the display reads FLIP, do
not flip the cod. Open and close the hood to
continue cooking. When cooking is complete,
remove cod from grill and let rest.
6While cod is resting, place green beans on grill
grate. Set time to 10 minutes. Close hood and
press the dial to begin cooking. Skip preheat by
pressing the PREHEAT button.
7When cooking is complete, remove the green
beans from the grill grate and serve with cod.
TIP If using frozen green beans, defrost, drain, and pat dry
before cooking. Cook for an additional 6 to 10 minutes.
TIP For a more customizable recipe, swap in your favorite
fish for cod. Reference pages 36 and 37 for suggested
seafood and cooking times.

Sides & Apps30
GRILLED CAESAR SALAD WITH
GRILLED CROUTONS
PREP: 5 MINUTES | PREHEAT: APPROX. 10 MINUTES | GRILL: 10 MINUTES | MAKES: 4 SERVINGS
INTERMEDIATE RECIPE
DIRECTIONS
1To install the grill grate, slide it into the front of
the base so it hooks in, then press down on the
back until it clicks into place and close the hood.
Select GRILL, set temperature to MAX, and
set time to 10 minutes. Press the dial to begin
preheating (preheating will take approximately
10 minutes).
2While unit is preheating, drizzle / tablespoon
canola oil on each romaine half, then season with
salt and pepper. Drizzle bread slices with remaining
canola oil, then season with salt and pepper.
3When unit beeps to signify it has preheated,
open hood and place romaine cut side down
on the grill grate and gently press down to
maximize grill marks. Leave hood open and grill
for 3 to 4 minutes.
4Place bread slices and lemon wedges on the grill
grate and grill for 2 minutes per side. Repeat
with any remaining bread slices. Remove from
grill and allow to cool for 1 minute before cutting
into cubes.
5Place romaine halves on a platter and drizzle
with lemon juice and Caesar dressing. Top with
Parmesan cheese and grilled croutons. Serve
with any remaining lemon wedges.
INGREDIENTS
4 tablespoons canola oil, divided
2 heads romaine lettuce, washed, trimmed,
cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
/ French baguette or sourdough bread,
cut in /-inch slices
1 lemon, cut in wedges
/ cup prepared Caesar dressing
/ cup shaved or shredded Parmesan cheese
V
SIDES & APPS
SIDES & APPS

BAKED PEACH COBBLER
PREP: 5 MINUTES | PREHEAT: APPROX. 3 MINUTES | BAKE TIME: 30 MINUTES | MAKES: 4–6 SERVINGS
INTERMEDIATE RECIPE
Sides & Apps / Desserts
32
DIRECTIONS
1To install the grill grate, slide it into the front of
the base so it hooks in, then press down on the
back until it clicks into place and close the hood.
Select BAKE, set temperature to 350°F, and
set time to 30 minutes. Press the dial to begin
preheating (preheating will take approximately
3 minutes).
2While unit is preheating, place 3 tablespoons
butter in the bottom of an 11"x7" glass baking
dish, add the peaches, and sprinkle with 1
tablespoon sugar.
3When unit beeps to signify it has preheated,
place the baking dish on the grill grate and
close hood. Roast for 15 minutes, tossing
halfway through cooking.
4While peaches are roasting, prepare the topping.
Place flour, 1 teaspoon cinnamon, 2 tablespoons
sugar, baking powder, and salt in a large bowl and
mix until fully combined. Use a pastry blender or
your fingers to incorporate the remaining butter
into the flour mixture until crumbly. Pour in cream
and stir with a fork until a soft dough forms.
5Place the remaining sugar and cinnamon in a
small bowl and mix until fully combined.
6When the timer has 15 minutes remaining, open
hood and toss peaches with cornstarch and lemon
juice. Top the peaches with tablespoon-sized
dollops of dough. Sprinkle with the cinnamon
sugar mixture. Close hood to continue cooking
for the remaining 15 minutes.
7When cooking is complete, remove the peach
cobbler and serve warm with vanilla ice cream,
if desired.
INGREDIENTS
5 tablespoons salted butter, divided
8 peaches, diced, pits removed
4 tablespoons granulated sugar, divided
1 cup all-purpose flour
2 teaspoons ground cinnamon, divided
1 teaspoon baking powder
/ teaspoon kosher salt
/ cup heavy cream
2 tablespoons cornstarch
1 teaspoon lemon juice
Vanilla ice cream, for serving (optional)
33
Questions? ninjakitchen.com
DESSERTS
V
TIP Substitute 2 pounds of frozen sliced peaches,
thawed and drained, for the fresh peaches.
SAVORY SPINACH
ARTICHOKE PASTRIES
PREP: 5 MINUTES | PREHEAT: APPROX. 3 MINUTES | BAKE: 15 MINUTES | MAKES: 12 SERVINGS
ADVANCED RECIPE
DIRECTIONS
1To install the grill grate, slide it into the front of the
base so it hooks in, then press down on the back
until it clicks into place and close hood. Select
BAKE, set temperature to 350°F, and set time
to 15 minutes. Press the dial to begin preheating
(preheating will take approximately 3 minutes).
2While unit is preheating, place cream cheese, sour
cream, mayonnaise, Parmesan cheese, mozzarella
cheese, artichoke hearts, spinach, salt, and pepper in
a medium bowl, and mix until thoroughly combined.
3Unfold 2 sheets of puff pastry into a large square.
Use a rolling pin to roll into a 10"x12" rectangle.
Cut the pastry into thirds vertically and then in
half once horizontally. You should have 6 pieces.
Repeat with second sheet of puff pastry.
4Spoon 2 tablespoons of the spinach artichoke
mixture onto the center of 3 pastry squares.
Brush the beaten egg around the edges. Then top
with the remaining empty pastry squares. Press
down along the edges to release any air. Use a
fork to press down along the edges to seal and
create a pattern. Gently press down center of
pastry to flatten and evenly distribute filling.
5Brush the top of the pastries with remaining beaten
egg and sprinkle with Italian seasoning and salt.
6Repeat steps 4 and 5 with the remaining 2 sheets
of puff pastry and filling.
7When unit beeps to signify it has preheated,
open hood and place 5 pastries on the grill grate.
Close hood to begin cooking. Repeat with
remaining pastries.
8When cooking is complete, remove pastries and
serve warm.
INGREDIENTS
/ block (4 ounces) cream cheese, softened
3 tablespoons sour cream
3 tablespoons mayonnaise
/ cup shredded Parmesan cheese
/ cup shredded mozzarella cheese
/ can (14 ounces) artichoke hearts, drained, chopped
/ box (10 ounces) frozen chopped spinach,
thawed, drained
Kosher salt, as desired
Ground black pepper, as desired
2 boxes (4 sheets) frozen puff pastry, thawed
1 large egg, beaten
2 tablespoon dried Italian seasoning
SIDES & APPS
V

34 35 Questions? ninjakitchen.com34 Cooking Charts
Grill Chart (Closed-Hood Cooking)
Season as desired AMOUNT PREPARATION TEMP COOK TIME INSTRUCTIONS
CHICKEN
Chicken breast, boneless 4 breasts (7–9 oz each) Season as desired HI 16–20 mins Flip 2 or 3 times during cooking
Chicken breast, bone in 3–4 breasts (12–24 oz each) Season as desired HI 19–24 mins Flip 2 or 3 times during cooking
Chicken, leg quarters 3 bone-in leg quarters Season as desired HI 26–31 mins Flip 2 or 3 times during cooking
Chicken sausages, prepared 2 packs (8 sausages) Season as desired HI 6–8 mins Flip 2 or 3 times during cooking
Chicken tenderloins 9 tenderloins Season as desired HI 8–11 mins Flip 2 or 3 times during cooking
Chicken thighs, boneless 2 lbs Season as desired HI 10–12 mins Flip 2 or 3 times during cooking
Chicken thighs, bone in 6 (4–7 oz each) Season as desired HI 23–28 mins Flip 2 or 3 times during cooking
Chicken wings 2 lbs Season as desired HI 15–19 mins Flip 2 or 3 times during cooking
Turkey burgers 4–6 patties Season as desired HI 11–14 mins Flip halfway through cooking
BEEF
Beef burgers 6 patties, 1-inch thick Season as desired HI 9–13 mins Flip halfway through cooking
Filet mignon 6 steaks (6–8 oz each), 1 /–1 /-inch thick Season as desired HI 14–17 mins Flip halfway through cooking
New York strip 4 steaks (10–12 oz each), 1 /–1 /-inch thick Season as desired HI 12–18 mins Flip halfway through cooking
Ribeye 3 steaks (14–16 oz each), 1 /-inch thick Season as desired HI 20–25 mins Flip halfway through cooking
Skirt steak 3–4 steaks (10–12 oz each), /–1-inch thick Season as desired HI 12–18 mins Flip halfway through cooking
PORK
Baby back ribs 1 rack, divided in half Season as desired HI 1 hour+ Turn frequently during cooking
Pork chops, boneless 6 boneless chops (8 oz each) Season as desired HI 14–18 mins Flip halfway through cooking
Pork chops, bone in 3–4 thick-cut, bone-in chops (10–12 oz each) Season as desired HI 23–27 mins Flip halfway through cooking
Pork tenderloins 2 whole tenderloins (1–1 / lbs each) Season as desired HI 25–35 mins Turn frequently during cooking
Sausages 8–10 sausages N/A LO 11–16 mins Turn frequently during cooking
LAMB
Lamb rack 1 full rack (8 bones) N/A HI 25–30 mins Turn frequently during cooking
TIP For less smoke, we recommend cleaning splatter shield after every use.

36 37 Questions? ninjakitchen.comCooking Charts
INGREDIENT AMOUNT PREPARATION TEMP COOK TIME INSTRUCTIONS
SEAFOOD
Cod/Haddock 6 fillets (5–6 oz each) Coat lightly with canola oil, season as desired MAX 8–12 mins Flip halfway through cooking
Flounder 3 fillets Coat lightly with canola oil, season as desired MAX 4–8 mins Flip halfway through cooking
Halibut 6 fillets (5–6 oz each) Coat lightly with canola oil, season as desired MAX 6–10 mins Flip halfway through cooking
Salmon 6 fillets (6 oz each) Coat lightly with canola oil, season as desired MAX 7–11 mins Flip halfway through cooking
Swordfish 2 steaks (11–12 oz each) Coat lightly with canola oil, season as desired MAX 6–8 mins Flip halfway through cooking
Tuna 4 steaks (4–6 oz each) Coat lightly with canola oil, season as desired MAX 6–8 mins Flip halfway through cooking
VEGETABLES
Asparagus 1–2 bunches Coat lightly with canola oil, season as desired MAX 6–9 mins Toss frequently during cooking
Baby bok choy 1.5 lb Coat lightly with canola oil, season as desired MAX 9–13 mins Toss frequently during cooking
Bell peppers 4 Coat lightly with canola oil, season as desired MAX 9–13 mins Toss frequently during cooking
Broccoli 1–2 heads Cut in 1-inch pieces, coat lightly with canola oil,
season as desired MAX 10–13 mins Toss frequently during cooking
Brussels sprouts 2 lbs Trim, cut in half, coat lightly with canola oil, season as desired MAX 12–16 mins Toss frequently during cooking
Carrots 2 lbs Peel, cut in 1-inch pieces, coat lightly with canola oil,
season as desired MAX 20–25 mins Toss frequently during cooking
Cauliflower 1–2 heads Cut in 1-inch pieces, coat lightly with canola oil, season as desired MAX 25–30 mins Flip 2 or 3 times during cooking
Corn on the cob 4 cobs Coat lightly with canola oil, season as desired MAX 10–13 mins Toss frequently during cooking
Crimini mushrooms 1 lb Coat lightly with canola oil, season as desired MAX 5–7 mins Toss frequently during cooking
Eggplant 2 medium Cut in /-inch slices, coat lightly with canola oil,
season as desired MAX 8–11 mins Flip halfway through cooking
Green beans 1–1 / lbs Trim, coat lightly with canola oil, season as desired MAX 15–20 mins Flip halfway through cooking
Onions, white or red (cut in half) 3 Peel, cut in half, coat lightly with canola oil, season as desired MAX 10–12 mins Flip halfway through cooking
Onions, white or red (sliced) 6 Peel, slice, coat lightly with canola oil, season as desired MAX 4–6 mins Flip halfway through cooking
Portobello mushrooms 6 Clean, coat lightly with canola oil, season as desired MAX 7–9 mins Flipping not necessary
Squash or zucchini 1 lb Cut in quarters lengthwise, coat lightly with canola oil,
season as desired MAX 6–10 mins Flip halfway through cooking
Tomatoes 6Cut in half, coat lightly with canola oil, season as desired MAX 8–10 mins Flip halfway through cooking
TIP For less smoke, we recommend cleaning splatter shield after every use.
Grill Chart (Closed-Hood Cooking), continued