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

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
1/2tablespoon 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.
Kickstarter Recipe 1918 Questions? ninjakitchen.com
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)
2 tablespoons canola oil, divided
Kosher salt, as desired
Ground black pepper, as desired
1 cup of your favorite barbecue sauce
TIP If using a thicker barbecue sauce, grill on LOW instead of MEDIUM.

21
Questions? ninjakitchen.com
NASHVILLE HOT FRIED CHICKEN
PREP: 20 MINUTES | MARINATE: 8 HOURS | PREHEAT: APROX. 3 MINUTES | COOK: 25 MINUTES | MAKES: 3–4 SERVINGS
INTERMEDIATE RECIPE
5While unit is preheating, rub each piece of chicken
with oil, using a total of 1/4cup 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 1/2cup
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.
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.
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 thighs
2 uncooked bone-in, skin-on chicken breasts,
each split in half
4 cups all-purpose flour
3/4cup canola oil, divided
2 tablespoons dark brown sugar
3 tablespoons paprika
2 teaspoons cayenne pepper
TIP For a complete meal, serve with biscuits with honey
and coleslaw.

23
Questions? ninjakitchen.com
GRILLED CAULIFLOWER
STEAKS WITH GREEK SALSA
PREP: 20 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 17 MINUTES | MAKES: 2 SERVINGS
ADVANCED RECIPE
DIRECTIONS
1Cut cauliflower from top to bottom into two
2-inch “steaks”; reserve remaining cauliflower.
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.
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.
INGREDIENTS
1 head cauliflower, leaves and stem removed
1/3cup Kalamata olives, chopped, pits removed
1/2cup roasted red peppers, chopped
1 tablespoon fresh oregano, minced
1 tablespoon fresh parsley, minced
3 cloves garlic, peeled, minced
Juice of 1 lemon
1/2pound (8 ounces) feta cheese, crumbled
Kosher salt, as desired
1 teaspoon ground black pepper
1/3cup walnuts, roughly chopped
1 small red onion, peeled, chopped
1/4cup canola oil, divided
TIP Cut remaining cauliflower into large chunks, toss
with canola oil, and grill for 12 minutes before tossing
with remaining Greek salsa.
RICE & VEGETABLE
STUFFED PEPPERS
PREP: 15 MINUTES | PREHEAT: APROX. 3 MINUTES | COOK: 32 MINUTES | MAKES: 6 PEPPERS
INTERMEDIATE RECIPE
DIRECTIONS
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.
INGREDIENTS
6 red or green bell peppers,
top 1/2-inch sections cut off and reserved,
seeds and ribs removed from the insides
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
1/2cup vegetable stock
1 bag (8 ounces) shredded
Colby Jack cheese, divided
22 Mains | Vegetarian
VV
K

25
Questions? ninjakitchen.com
STEAK & VEGETABLE KEBABS
DIRECTIONS
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.
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.
INGREDIENTS
2 New York strip steaks (10–12 ounces each),
cut in 2-inch cubes
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)
PREP: 15 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 8–12 MINUTES | MAKES: 4 SERVINGS
INTERMEDIATE RECIPE
K
*The Ninja Foodi Grill kebab skewers are sold separately on ninjaaccessories.com.

SAUSAGE & PEPPER GRINDERS
PREP: 15 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 26 MINUTES | MAKES: 6 GRINDERS
INTERMEDIATE RECIPE
DIRECTIONS
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.
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.
INGREDIENTS
2 bell peppers, cut in quarters,
seeds and ribs removed
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
26 Mains | Pork
TIP To make this recipe Keto-friendly, serve without buns.

GRILLED CITRUSY HALIBUT
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.
PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 10–12 MINUTES | MAKES: 2 SERVINGS
BEGINNER RECIPE
DIRECTIONS
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.
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.
INGREDIENTS
Zest and juice of 1 orange
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)
29
Questions? ninjakitchen.com

MEXICAN STREET CORN
PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 12 MINUTES | MAKES: 4 SERVINGS
BEGINNER RECIPE
DIRECTIONS
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.
2While unit is preheating, brush each ear of corn
with 1/2tablespoon 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.
INGREDIENTS
4 ears corn, shucked
2 tablespoons canola oil, divided
Kosher salt, as desired
Ground black pepper, as desired
SAUCE
1 cup cotija cheese, grated, plus more for garnish
1/4cup mayonnaise
1/4cup sour cream
Juice of 2 limes
1 teaspoon garlic powder
1 teaspoon onion powder
1/4cup fresh cilantro, chopped
Sides & Apps30
TIP For an easy-to-eat salad, cut the grilled corn o
the cob and mix with half the mayonnaise mixture.
V

TIP Feel free to swap out the pepperoni for any of
your favorite pizza toppings.
V
PERSONAL
GRILLED PIZZA
PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 6 MINUTES | MAKES: 2 SERVINGS
INTERMEDIATE RECIPE
DIRECTIONS
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.
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 1/2tablespoon canola oil. Flip dough over
and brush with remaining 1/2tablespoon oil. Poke
dough with a fork 5 or 6 times across its surface to
prevent ir 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.
8When cooking is complete, allow to cool
slightly and top with dried oregano, if desired,
before slicing.
INGREDIENTS
2 tablespoons all-purpose flour,
plus more as needed
1 store-bought pizza dough
(6 ounces)
1 tablespoon canola oil, divided
1/2cup pizza or alfredo sauce
1 cup shredded mozzarella cheese
1/2cup ricotta cheese
12–15 pepperoni slices, optional
Dried oregano for serving, optional
32 Sides & Apps

35
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FRENCH FRIES
WITH PARMESAN &
GARLICKY MAYO
PREP: 15 MINUTES | PREHEAT: APROX. 3 MINUTES | COOK: 20–22 MINUTES | MAKES: 5–6 SERVINGS
BEGINNER RECIPE
DIRECTIONS
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.
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.
INGREDIENTS
1 pound frozen French fries
1/2cup mayonnaise
2 cloves garlic, minced
1 teaspoon garlic powder
1/2teaspoon kosher salt
1/4teaspoon ground black pepper
Squeeze of lemon juice
1 tablespoon canola oil
1/2cup grated Parmesan cheese
1 tablespoon parsley, chopped
TIP Use 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.
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36 Sides & Apps
HONEY & HERB
CHARRED CARROTS
PREP: 15 MINUTES | PREHEAT: APROX. 8 MINUTES | COOK: 10 MINUTES | MAKES: 4–6 SERVINGS
BEGINNER RECIPE
DIRECTIONS
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.
2In a small bowl, stir together honey, salt, and
melted butter.
3Coat carrots with the honey butter, then rub
evenly with the fresh herbs.
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.
INGREDIENTS
1 tablespoon honey
1 teaspoon kosher salt
2 tablespoons melted butter
6 medium carrots, peeled, cut in lengthwise
1 tablespoon fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
TIP This recipe works well with most root vegetables,
cut in a similar size as the carrots.
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