Okay, so I’ve been seeing these Ninja Grill recipes floating around, and I finally caved and tried one. I gotta say, I was a little skeptical at first, but it turned out pretty darn good! Here’s how it went down:
Getting Started
First, I dug out my Ninja Foodi Grill – it’s the one that does the grilling, air frying, all that jazz. I made sure the grill plate was in there nice and snug.
The Marinade Magic
I wanted something simple but tasty, so I went with a basic marinade. I grabbed a big ziplock bag and tossed in:
- Olive oil – Just a good glug, maybe 1/4 cup?
- Soy sauce – Same amount as the olive oil, more or less.
- Garlic – I minced up like, four cloves, because I love garlic.
- Ginger – I grated about a thumb-sized piece.
- Brown sugar – A couple of spoonfuls to get that sweet and savory thing going.
- Black pepper – A few good grinds.
- Some hot chili sause-A dash
I whisked all that together in the bag, then threw in my chicken. You could use steak, pork chops, whatever you’re feeling. I used boneless, skinless chicken thighs because they cook up fast and stay juicy. Sealed up the bag, squished everything around to coat the chicken, and tossed it in the fridge. I let it marinate for about, like, 2 hours? Longer is probably better, but I was hungry.
Firing Up the Grill
Okay, time to cook! I preheated the Ninja Grill to the “Grill” setting, and set it on “High”. The display showed me it takes a bit time to heat up. While it was doing its thing, I took the chicken out of the fridge to take the chill off.
Grill Time!
Once the grill was screaming hot (it beeped at me), I carefully laid the chicken on the grill plate. I didn’t overcrowd it – gave each piece some breathing room. Closed the lid, and let it sizzle away.
I checked on it after about 5 minutes, flipped the chicken, and let it cook for another 5 minutes or so. Used a meat thermometer to make sure the chicken was cooked through – 165°F is the magic number. Make sure all thermometer’s reading reached the magic number.
The Big Reveal
Took the chicken off the grill, let it rest for a few minutes (important!), and then sliced it up. It was surprisingly juicy, with those nice grill marks. It was a big win.
My Verdict
Seriously, this was way easier than firing up the outdoor grill, and the cleanup was a breeze. Plus, the chicken was cooked perfectly. I’m definitely gonna be experimenting with different marinades and meats. Maybe some veggies next time, too. If you’ve got a Ninja Grill, you gotta try this. It’s a game-changer, for real!
Post Comment