Watch me prepare my first Ninja recipe, a delectable whole chicken, using the Ninja Foodi.
My new Ninja Foodi passed the water test and I was ready to try a new recipe. I bought a roaster chicken at Acme for 75 cents a pound and wanted a whole chicken to be what I tried first. I saw a chicken showcased during the QVC demonstration on TV and was excited to try making one myself.
Since I’m a new Ninja Foodi user, I decided it would better for me to try one of the recipes in the Ninja Foodi recipe booklet that was provided. I made the TenderCrisp 101 Herb Roasted Chicken.
TenderCrisp 101 Herb Roasted Chicken from the Ninja Foodi Recipe Book
- 1 whole fresh (not frozen) uncooked chicken (6 to 7 pounds) (mine was 7.6 pounds)
- Juice of 2 lemons (1/4 cup of juice)
- 1/4 cup hot water
- 1/4 cup honey
- 2 tablespoons, plus 2 teaspoons kosher salt, divided
- 1 tablespoon whole black peppercorns (I used ground fresh black pepper)
- 5 springs fresh thyme
- 5 cloves garlic, peeled, smashed
- 1 tablespoon canola oil (I used olive oil)
- 2 teaspoons ground black pepper, or taste
- I also sprinkled on some smoked paprika for color
Remove packet of giblets, if included in the cavity of the chicken. Pat chicken dry (in the video I say rinse the chicken, however, since the making of the video, there are new guidelines that say it is not necessary to rinse chicken) and tie legs together with cooking twine.
In a small bowl, mix together lemon juice, hot water, honey, and 2 tablespoons salt. Pour mixture into the pot. Please whole peppercorns, time, and garlic in the pot.
Please chicken into the Cook and Crisp basket and place basket in pot.
Assemble pressure lid, making sure the pressure release valve is in the seal position. Select pressure and set to high (Hi). Set time to 40 minutes. Select start/stop to begin.
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the vent position. Carefully remove lid when unit has finished releasing pressure.
Brush chicken with canola oil or spray with cooking spray. Season with salt and pepper. (I also sprinkled mine with smoked paprika.)
Close crisping lid. Select Air Crisp, set temperature to 400°F, and set time to 15 minutes. Select start/stop to begin. Cook until desired level of crispness is reached.
Cooking is complete when internal temperature reaches 165°F. Remove chicken from basket. I used a roaster fork and tongs to do this. Let rest 10 Minutes before serving.
Since this post, I have made another chicken for guests flavored with garlic, soy sauce, and fresh orange juice. Both chickens turned out juicy inside and crisp on the outside! So far I’m amazed with this machine. I have some drumsticks in my freezer that I plan to make from frozen and put some BBQ sauce on to crisp up with the air crisp feature.