Product Chart

ManualsBrandsNinja ManualsGrilling and toastingFoodi Health Grill & Air Fryer with Dehydrator

CHICKEN TACOS WITH

QUICK PICKLED ONIONS

SAUSAGE & PEPPER

HOTDOGS

PREP: 15 MINUTES | MARINATE: 1 HOUR | COOK: 15-17 MINUTES | MAKES: 4 SERVINGS

PROGRAM: GRILL

PREP: 15 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 26 MINUTES | MAKES: 6 HOTDOGS

PROGRAM: GRILL

DIRECTIONS

1 Mix all marinade ingredients and place in

a bowl or sealed storage bag along with chicken

and marinate for at least 1 hour in refrigerator.

Let it come to room temperature for at least

30 minutes before grilling.

2 To make pickled onions, mix all ingredients

together and chill until ready to use.

3 Ensure grill plate is installed in pot. Select GRILL,

set the temperature to MEDIUM, then set the

time to 13 minutes. Select START/STOP to begin.

4 Once unit has beeped to signify it is preheated,

open lid and add the chicken to the grill plate,

then close lid to begin cooking.

5 After 5 minutes, open lid and flip chicken.

Close lid and continue cooking for an additional

5 minutes or until the thickest part of chicken

reads 75˚C on a food-safe thermometer.

6 Remove chicken from grill and allow to rest

for 5 minutes.

7 Wrap tortillas in foil. Open lid and place tortillas

on grill plate and close lid to begin cooking. After

3 minutes, open lid and remove tortillas from grill.

8 Slice chicken against grain and assemble

tacos as desired.

DIRECTIONS

1 Insert grill plate in unit and close lid.

Select GRILL, set temperature to LOW and

set time to 26 minutes. Select START/STOP

to begin preheating.

2 While unit is preheating, toss bell peppers and

onions with oil, salt and black pepper.

3 When the unit beeps to signify it has preheated,

place peppers and onions on the grill plate. Close

lid and cook for 12 minutes without flipping.

4 After 12 minutes, transfer peppers and onions to a

medium mixing bowl. Place sausages on grill plate;

close lid and cook for 6 minutes.

5 After 6 minutes, flip sausages. Close lid and cook

for 6 more minutes.

6 Meanwhile, gently break up the grilled onions into

individual rings and mix them with the peppers.

7 After 6 minutes, check internal temperature

has reached 75°C and remove sausages from

grill plate. Place the buns, cut-side down, on the

grill plate. Close lid and cook for the remaining

2 minutes.

8 When 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

4 chicken breasts, 170g each

CHICKEN MARINADE

40ml tequila

80ml lime juice

2 teaspoons spicy chipotle paste

2 garlic cloves, smashed to a paste

1 teaspoon fine sea salt

teaspoon cracked black pepper

10g coriander, chopped

3 teaspoons agave nectar

2 tablespoons vegetable oil

QUICK PICKLED ONIONS

1 red onion, peeled and sliced thinly

1-2 tablespoons red wine vinegar

1 tablespoon water

pinch of flaked sea salt

½ teaspoon caster sugar

TO SERVE

12 corn tortillas

100g feta, crumbled

100g sour cream

Coriander leaves

Hot sauce

INGREDIENTS

2 bell peppers, cut in quarters,

seeds and ribs removed

1 white onion, peeled, sliced in 1cm rings

2 tablespoons vegetable oil, divided

Salt, as desired

Ground black pepper, as desired

6 uncooked sausages (approx 50g each),

Italian or Bratwurst

6 hot dog buns

Condiments, as desired

22 Mains | Chicken

TIP To make this recipe Gluten Free and Keto-friendly,

serve without buns.

MAINS

CHICKEN

MAINS

PORK

Questions? ninjakitchen.euMains | Pork