Ninja FG551 Inspiration Guide

Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.

SMARTSMART

XL GRILLXL GRILL

15 mouthwatering

recipes plus charts for

unlimited possibilities

Recipe List

Your guide to

grilling like a Foodi

Welcome to the Ninja® Foodi™ Smart XL Grill recipe book.

From here, you’re just a few pages away from recipes,

tips and tricks, and helpful hints that will help you

achieve the perfect doneness every time you grill.

Now open the hood and let’s get grilling in your kitchen.

Looking for more recipe inspiration,

tips, and tricks?

Marinades 11

Spice Rubs 12

Dipping Sauces 13

Kickstarter Recipes 14

Grilled New York Strip Steaks

with Asparagus 14

Pork Loin Fillets

with Grilled Vegetables 16

Mains 18 Poultry 18

Honey Mustard &

Barbecue-Glazed Chicken Breasts 18

Spicy Buttermilk Ranch

Fried Chicken 20

Mustard-Rubbed Chicken 22

Pork 24

Chicken-Fried Pork

with Crispy New Potatoes 24

Recipe Key

We’ve tagged recipes with these icons to help ﬁnd the right one for you.

Beef 25

Carne Asada Sandwiches 25 Classic Cheeseburgers 26

Seafood 28

Shrimp Tacos 28 Mahi Mahi with Pineapple Salsa 29 Whole Fillet of Salmon

with Dill Topping 30

Sides & Apps 31

Maple-Glazed Butternut Squash 31 Vegetable Flatbread 32 Mexican Street Corn 34

Desserts 36

Grilled Apple Tarts 36

Cooking Charts 38

Grill Chart 38 Air Crisp Chart 44 Dehydrate Chart 48

Join us and thousands of Foodi friends

on the Ocial Ninja Foodi Family™ Community.

Facebook.com/groups/NinjaFoodiFamily

@NinjaKitchen youtube.com/EPNinjaKitchen

Foodi™ Smart Thermometer

Gluten-free

Frozen to

char-grilled

Dairy-free

Kid-friendly

food

10 minutes

or less

Keto Vegetarian

Cyclonic Grilling

TECHNOLOGY

Perfectly cook food on the inside and char-grill every side with super-hot

Cyclonic Grilling Technology. The 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.

Now with the Smart Cook System and an XL capacity, you can achieve the

perfect doneness without the guesswork and feed the entire family.

thermometer

Smart Cook Smart Cook

SYSTEMSYSTEM

auto sh uts o

when done

Leave-in

Grilled favorites

Quick and easy meals

Classic Cheeseburgers, page 26

No-flip grilling

No more falling apart

Grilled Salmon Fillet, page 40

Perfect doneness

No guesswork

Grilled New York Strip Steaks

with Asparagus, page 14

Grilled thrills

Grill the unexpected

Grilled Apple Tarts, page 36

Frozen to

char-grilled

No thawing required

Honey Mustard & Barbecue-

Glazed Chicken Breasts, page 18

More flavor. Less smoke. Always use recommended oils

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.

LO / 400°F MED / 450°F HI / 500°F MAX / up to 510°F

Best for bacon and sausages and

when using thicker barbecue sauces.

Best for frozen meats and

marinated ingredients.

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, it may

result in more smoke and food having a burnt, acrid ﬂavor.

Best for steaks, chicken,

and burgers.

Best for veggies, fruit, fresh

and frozen seafood, and pizza.

MINS

Sausage & Pepper Grinders

4 Questions? ninjakitchen.com

MINS

Frozen Chicken Breasts Grilled New York Strip Steaks

MINS

& Asparagus

MINS

Pineapple & Peaches

Perfectly done with the

Foodi™ Smart Thermometer.

How to place the thermometer

Once you’ve selected your cooking function, cooking temperature, protein type,

and desired level of doneness, insert the Foodi™ Smart Thermometer

into the thickest part of your protein while the grill is preheating.

FOOD TYPE PLACEMENT CORRECT INCORRECT

Sensor 2

Sensor 1

Dual Sensor Technology

The leave-in Foodi Smart Thermometer continuously monitors the

internal temperature of food in two places for more accurate cooking

results. The Smart Cook System lets you know when it's time

to take your food o the grill and let it rest.

Steaks Pork chops Lamb chops Chicken breasts Burgers Tenderloins Fish ﬁllets

Whole chicken

• Insert thermometer horizontally into the center of the thickest part of the meat.

• Make sure the tip of the thermometer is inserted straight into the center of the meat, not angled toward the bottom or top of it.

• Make sure the thermometer is close to (but not touching) the bone and away from any fat or gristle.

NOTE: The thickest part of the ﬁllet may

not be the center. It is important that the end of the thermometer hits the thickest part so desired results are achieved.

• Insert thermometer horizontally into the thickest part of the breast, parallel to, but not touching, the bone.

• Make sure the tip reaches the center of the thickest part of the breast and doesn’t go all the way through the breast into the cavity.

For complete thermometer instructions, see your Ninja® Owner’s Guide.

DO NOT use the thermometer with frozen protein or for cuts of meat thinner than 1 inch.

Questions? ninjakitchen.com

7 6

Ninja® Beef

Doneness Guide

Everyone's idea of doneness diers. This guide shows you what you

can expect from each of our preset beef doneness settings.

1 2 3 4 5 6 7 8 9

RARE WELLMEDIUM WELLMEDIUMMEDIUM RARE

NOTE: Beef Doneness Guide is based on New York Strip Steak.

Using dierent cuts of steak and dierent sizes can alter the outcome.

Carry-over cooking

Did you know that meat keeps cooking when you remove it from the grill?

To prevent overcooking, the unit will beep right before your food reaches the

desired doneness, taking carry-over cooking into account. Transfer meat to a plate

with the thermometer still inserted and allow protein to carry-over cook and rest

for 3–5 minutes. Skipping carry-over cooking and cutting into food

right away may result in a rarer level of doneness.

Reasons meat cooks differently

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 cooking experience.

Cut size Meat temperature

Proteins come in dierent shapes and sizes, which require dierent cooking times. If you are cooking proteins that are dierent sizes, insert thermometer into the smaller protein ﬁrst, as it will cook faster than the larger one.

For cuts 2 inches or thicker (e.g., ﬁlet mignon) we recommend selecting the lower temperature setting within the desired doneness category (e.g., Rare 1 instead of Rare 2).

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 for about 30 minutes before cooking for a more juicy center.

NOTE: Reference usda.gov for food-safe temperature recommendations.

Questions? ninjakitchen.com

Marinades

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

faster and even 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.

Teriyaki

Marinade

Best for poultry, beef, pork,

lamb, veal, seafood, vegetables

/3 cup soy sauce

/3 cup water

/3 cup dark brown sugar

3 tablespoons rice wine vinegar

1 tablespoon honey

2 cloves garlic, peeled, minced

YIELD: APPROX. 1 CUP | MARINATING TIME: 2–12 HOURS

STORE : REFRIGERATE FOR U P TO 4 DAYS

Garlic & Herb

Marinade

Best for poultry, pork, lamb,

seafood, vegetables

/4 cup canola oil

/4 cup cider vinegar

/2 cup 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

Simple Steak

Marinade

Best for beef, pork, lamb, veal,

white fish, vegetables

/4 cup Worcestershire sauce

/4 cup soy sauce

/4 cup balsamic vinegar

2 tablespoons Dijon mustard

3 cloves garlic, peeled, minced

1 teaspoon ground

black pepper

1 teaspoon kosher salt

TIP When using marinated foods on the Grill function , we recommend using Medium

and when using thicker marinades/sauces using Low.

Questions? ninjakitchen.com

Dipping SaucesSpice Rubs

STORE : UP TO 6 MONTHS IN AN AIRTIGHT CONTAINER AWAY FROM LIGHT AND HEAT

Easy BBQ

Spice Rub

Best for poultry, beef, shrimp,

cauliflower, broccoli, carrots

/4 cup dark brown sugar

/4 cup smoked paprika

3 tablespoons ground

black pepper

2 tablespoons kosher salt 2 teaspoons garlic powder 2 teaspoons onion powder

Everyday

Spice Rub

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

Dry Herb

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

YIELD: APPROX. 1 CUP | STORE: REFRIG ERATE FOR UP TO 4 DAYSYIELD: APPROX. 1 CUP | SEASON: GENEROUSLY

Chimichurri

Sauce

Best for poultry, beef, pork,

fish, vegetables

/2 bunch fresh cilantro

(about

/3 cup), chopped

/2 bunch fresh parsley

(about

/3 cup), chopped

5 cloves garlic, peeled, minced

1 small shallot, peeled, chopped

Zest and juice of 1 lemon

/4 cup extra virgin olive oil

Kosher salt, as desired

(about

/3 cup ju ice)

1 teaspoon ground

black pepper

Lemony-Garlic

Chili Mayo

Best for poultry, beef, pork,

lamb, veal, seafood, vegetables

1 cup mayonnaise

Juice of

(about 2 tablespoons juice)

1 tablespoon paprika

1 teaspoon garlic powder

Kosher salt, as desired

/2 lemon

Jamaican Jerk

Ketchup

Best for poultry, beef, shrimp

1 cup ketchup

3 tablespoons

dry jerk seasoning

1 ripe banana,

peeled, mashed

Flavor-Building 101

Questions? ninjakitchen.com

13 12

Kickstarter Recipe

Grilled New York Strip Steaks

with Asparagus

BEGINNER RECIPE

PREP: 10 MINUTES | P REH EAT: APPROX. 10 M INUTES | GRILL: BASED ON DESIR ED DONENESS | MAKES: 3–5 SERVINGS

INGREDIENTS

4 uncooked New York strip steaks (10 ounces each)

3 tablespoons canola oil, divided

DIRECTIONS

Kosher salt, as desired

Ground black pepper, as desired

2 bunches asparagus, trimmed

Plug thermometer into unit. Insert grill grate in unit and close hood. Select GRILL. The unit will default to HI, which is the correct temperature setting for this recipe. Select PRESET. The unit will default to BEEF, which is the correct setting for this recipe. Use the arrows to the left of the display to set desired doneness. Press START/STOP to begin preheating.

While unit is preheating, brush each steak on all sides with 1/2 tablespoon 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 thermometer horizontally into the center of one of the steaks (see thermometer placement instructions on page 7).

When unit beeps to signify it has preheated, place steaks on grill grate, gently pressing them down to maximize grill marks. Close hood over the thermometer cord. When unit beeps and the display reads FLIP, use silicone-tipped tongs to flip the steaks. Close hood to continue cooking.

When unit beeps to signal the steaks are almost done cooking, transfer steaks to a plate or cutting board and allow to rest for 5 minutes.

While steaks are resting, place asparagus on grill grate. Select GRILL and set to HI. Use the arrows to the right of the display to set the time to 4 minutes. Press START/STOP to begin. Skip preheat by pressing the PREHEAT button.

When cooking and resting are complete, remove thermometer from steaks. Slice steaks and serve with asparagus.

Questions? ninjakitchen.comKickstarter Recipe

+ 18 hidden pages