Ninja Foodi Quick 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™
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
KV
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
10
MINS
Frozen Chicken Breasts
Page 42
Grilled New York Strip Steak
& Asparagus
Page 12
Pineapple & Peaches
Page 44
LOW MEDIUM HIGH MAX
25
MINS
10
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
9
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
K

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