Ninja

FOODI GRILL
RECIPES
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 Roasted

P o t a t o e s

- gluten free -

Ingredients
2 pounds small red or yellow potatoes, cut into

bite-sized chunks

2 tablespoons avocado oil

1 teaspoon dried rosemary, crumbled

1 teaspoon sea salt

1/2 teaspoon ground black pepper

2 ounces finely grated Parmesan

Preparation

Set your Ninja Grill to ROAST and set the temperature to 400 degrees. Set the timer for 15

minutes.

In a large bowl toss the potato chunks with avocado oil, rosemary, salt, and pepper.

Arrange in a single layer in the basket.

Once the grill has been preheated, cook for 15 to 20 minutes, to the desired doneness.

Transfer the potatoes back to the bowl and toss with the parmesan.
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 B u f f a l o
Grilled
Wings
- gluten free, keto, low carb -

Ingredients
3 pounds chicken wings

2 teaspoons baking powder

1 teaspoon smoked paprika

2 teaspoons sea salt

½ teaspoon black pepper

4 tablespoons unsalted butter

1/3 cup buffalo wing sauce (like Frank's)

1 teaspoon minced garlic

Preparation

Preheat your Ninja Foodi Grill to Grill High. Set the time to 25 minutes.

Combine the baking powder, smoked paprika, salt, and pepper in a small bowl.

Season the wings and place in a single layer on the grill.

Cook for 15 to 18 minutes.

While the wings cook, melt the butter in a small saucepan and add Frank's hot sauce and

minced garlic. Cook for about 5 minutes.

When the cooking time for the wings is done transfer the wings to a large bowl.

Preheat your Ninja Foodi Grill to Grill Medium.

Toss the wings with the sauce and cook, turning once, for about 5 minutes, until the wings are

browned and the sauce starts to caramelize.

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Breast
- gluten free, keto, low carb -

Ingredients

1/2 cup avocado oil

1 lemon, juice and zest

1/2 cup packed parsley leaves

1 1/4 teaspoons salt

1/2 teaspoon black pepper

20 ounce boneless, skinless chicken breast

Preparation
In a blender, combine the avocado oil, lemon juice and zest, parsley, salt, and pepper—process

for 1 minute.

Place the chicken in a shallow dish or zip-top bag. Pour all but 1/4 cup of the marinade over

the chicken and toss to coat.

Reserve the remaining marinade.

Marinate for at least 30 minutes or up to 4 hours.

Drain the marinade.

Using the grill setting, preheat to medium heat. Set the timer to 16 minutes.

When you get the add food notification, add the chicken.

Cook for 8 minutes and then flip. Brush with reserved marinade.

Cook for an additional eight minutes or until the internal temperature reaches 160° F.

Allow to rest for 5 to 10 minutes before serving.

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- gluten free option -

Ingredients

1/3 cup flour (gluten free if necessary)

1 1/2 teaspoons baking powder

2 teaspoons sea salt

1/2 teaspoon smoked paprika

1/4 teaspoon black pepper

2 eggs

1 1/2 cups panko bread crumbs (gluten-free if necessary)

24 ounces chicken breast cutlets (see note)

Oil, for spraying

Preparation
In another shallow dish, combine the flour, baking powder, salt, smoked paprika, and black

pepper.

Beat the eggs in a shallow dish.

Place the breadcrumbs in a third shallow dish.

Dredge the chicken in the flour mixture and then dip into the egg mixture.

Finally, coat the chicken with the breadcrumbs.

Set your Foodi Grill to Air Crisp, set the temperature to 375° F, and the time to 10 minutes.

Close the lid and allow to preheat.

When the grill beeps and the display says add food, add the chicken in a single layer.

Cook for 5 minutes and then flip. Cook for 5 more minutes, until the internal temperature has

reached at least 160° F

Allow to rest and then serve.

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Asp a r a g u s

- gluten free, keto, low carb -

Ingredients
1 pound asparagus, trimmed

2 tablespoons avocado oil (or other high heat oil)

1 teaspoon garlic powder

1/2 teaspoon sea salt

1/4 teaspoon fresh ground black pepper

1/4 cup Parmesan cheese

1/2 lemon, juiced

Preparation
Set your Ninja Grill to GRILL/MAX and close the lid to preheat.

Place the asparagus in a large bowl and toss with the avocado oil, garlic powder, salt, and

pepper.

Once the grill is preheated, arrange the asparagus in a single layer.

Cook for 5 to 7 minutes, to desired doneness.

Transfer to a serving platter and sprinkle with the cheese. Finish with a squeeze of fresh lemon

juice.
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Crispy

P o t a t o e s
- gluten free -

Ingredients
4 baked potatoes

1 tablespoon avocado oil (or olive oil)

1 tablespoon sea salt

For Serving
1/2 cup shredded cheddar

¼ cup sour cream

4 strips cooked bacon, crumbled

3 tablespoons fresh chopped chives

Preparation
Set your grill to Air Crisp at 375° F and set the timer to 45 minutes.

Scrub the potatoes and prick with a fork 3 or 4 times. Brush the outside of the skin with oil and

sprinkle with salt.

When the grill is preheated, add the potatoes to the air crisper basket. Close the lid and cook

for 45 minutes.

Open the lid and check the potatoes to make sure they are cooked through. (The total cooking

time will depend on the size of the potatoes.) If they are not tender, continue cooking for

another 5 to 10 minutes.

When the potatoes are done bakings, slice them lengthwise, leaving the two halves connected.

Use a fork to fluff the potatoes.

Sprinkle with the cheese, and return to the grill to melt the cheese, about 2 minutes.

Dollop with sour cream and sprinkle with bacon and chives.
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Thighs
- gluten free, low carb -

Ingredients

3 pounds bone-in, skin-on chicken thighs

2 cups buttermilk

2 teaspoon sea salt

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper

Preparation

Place the chicken in a shallow dish or large zip-top bag.

In a medium bowl, combine the buttermilk, salt, smoked paprika, garlic powder, fresh ground

black pepper and cayenne pepper.

Pour the mixture over the chicken, and marinate in the refrigerator for at least 4 hours and up to

24 hours.

Remove the chicken from the marinade and discard the marinade.

Select GRILL, HIGH and set the timer for 25 minutes.

When the grill is preheated, add the chicken, being careful not to overcrowd.

Cook, flipping halfway through, until the chicken registers 160° F.

Remove the chicken from the grill and tent with foil. Allow to rest for 5 to 10 minutes.
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Grille
- gluten free, keto, low carb -

Ingredients

1 1/2 pounds filet mignon

1 tablespoon avocado oil

1 teaspoon dried rosemary, finely chopped

3/4 teaspoon sea salt

1/2 teaspoon fresh ground black pepper

1 recipe compound butter

Preparation

Brush the steaks with avocado oil.

Season the steaks with rosemary, salt, and pepper and allow to sit at room temperature for 1

hour

Select the Grill Function and set the heat to Hi. Set the time to 10 minutes for medium, or 8

minutes for medium-rare.

When the grill is preheated, add the steaks.

Cook, flipping halfway through until the internal temperature reaches 120° F for medium-rare.

Place sliced compound butter on top.

Tent with foil and allow to rest for 10 minutes before serving.
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Sprouts
- gluten free, keto, low carb -

Ingredients

2 1/2 pounds Brussels sprouts, trimmed

2 tablespoons avocado oil

1 teaspoon fresh minced thyme

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 lemon, juices

6 strips bacon, cooked according to this recipe and

crumbled

Preparation

Heat the grill to MAX and set the timer for 12 minutes.

In a medium bowl, stir together the Brussels sprouts, oil, thyme, salt, and pepper.

Arrange in a single layer on the grill and cook, stirring halfway through the cooking time, until

the Brussels sprouts are tender.

Transfer to a serving platter, and finish with a squeeze of fresh lemon juice.

Top with the bacon, and serve.

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 F o o d i G r i l l
Ninj a
B r e a s t
Turkey
- gluten free, keto -

Ingredients

2 teaspoons sea salt

1 teaspoon dried garlic powder

1 teaspoon fresh ground black pepper

1/4 teaspoon crushed red pepper flakes

2 1/2 pounds boneless turkey breast, thawed

2 tablespoons unsalted butter, softened (divided)

Preparation

Combine the salt, garlic powder, black pepper, and crushed red pepper flakes in a small bowl.

Place the turkey breast on a rimmed baking sheet and rub the seasoning mixture all over.

If possible, refrigerate overnight. Allow the turkey to sit at room temperature for 1 hour.

Rub the turkey breast with half of the butter.

Set your Ninja Grill to GRILL HIGH. Set the timer for 30 minutes.

When the grill is preheated, add the turkey and cook for 30 minutes.

Remove the turkey from the grill when the time is up and rub with the remaining butter.

Reduce the heat to medium, and set the timer for 20 minutes.

Return the turkey to the grill and cook for 15 to 20 minutes, or until an instant read thermometer

registers 160° F.

Allow to rest for 30 minutes prior to slicing.