Loading ...
Loading ...
Loading ...
DIRECTIONS
1 In a small bowl, add the goat cheese, herbed
cheese, tomatoes, basil, Parmesan, garlic,
spinach, salt, and pepper and mix until fully
combined.
2 Lay each chicken breast flat and cut horizontally,
about / of the way into the chicken. Fill each
breast with 2 to 3 tablespoons of prepared
filling. Then evenly cover the outside of the
chicken with salt and pepper as desired.
3 To install the grill grate, position it flat on top of
the heating element and gently press down until
it sits into place, then close the hood.
4 While holding the smoke box lid open,
use the pellet scoop to pour pellets into the
smoke box until filled to the top. Then close
the smoke box lid.
5 Turn dial to GRILL. Press WOODFIRE FLAVOR.
Set the temperature to HI, and set time to 25
minutes. Select START/STOP to begin cooking
(preheating will take approx. 15–19 minutes).
6 When unit beeps to signify it is preheated and
ADD FOOD is displayed, open the hood, and
place the chicken to the grill. Close the hood to
begin cooking.
7 When cooking is complete, open hood and
remove chicken from grill and serve with your
favorite side.
INGREDIENTS
8 ounces mild goat cheese, room temperature
4 ounces garlic and herb soft cheese, room
temperature
¼ cup julienned sundried tomatoes in herbed oil
2 tablespoons fresh or dried basil
2 tablespoons grated Parmesan cheese
1 teaspoon granulated garlic
2 ounces fresh baby spinach, roughly chopped
Kosher salt, as desired
Ground black pepper, as desired
6 boneless, skinless chicken breasts
(8–9 ounces each)
DIRECTIONS
1 To install the grill grate, position it flat on top of
the heating element and gently press down until
it sits into place, then close the hood.
2 While holding the smoke box lid open,
use the pellet scoop to pour pellets into the
smoke box until filled to the top. Then close
the smoke box lid.
3 Turn dial to GRILL. Press WOODFIRE FLAVOR.
Set the temperature to HI, and set time to 10
minutes. Select START/STOP to begin preheating
(preheating will take approx. 15–19 minutes).
4 When unit beeps to signify it is preheated and
ADD FOOD is displayed, open hood and add
the onion, pineapple, tomatoes, bell pepper,
and jalapeño pepper to the grill plate. Close the
hood and grill for 5 minutes. Then open hood, flip
vegetables, and grill for another 5 minutes.
5 When cooking is complete, open hood, remove
vegetables from grill and let cool. Once cooled,
add half of the tomatoes and the garlic to a
blender and blend until smooth. Roughly chop
the remaining grilled vegetables, then mix with
the blended tomatoes in a serving bowl. Garnish
with cilantro and serve with chips.
INGREDIENTS
1 small red onion, peeled,
cut in 1-inch rings
6 ounces fresh pineapple,
cut in 1-inch chunks (6–8 chunks)
3 Roma tomatoes, cut in half
1 green bell pepper, cut in quarters,
stem and seeds removed
1 jalapeño pepper, cut in half,
stem and seeds removed
1 teaspoon ground cumin
1 teaspoon chili powder
Kosher salt, as desired
Ground black pepper, as desired
2 limes, cut in half
2 cloves garlic, peeled
/ cup fresh cilantro leaves,
plus more for garnish as desired
TIP For added flavor, grill the limes cut-side down and
swap the green bell pepper for a poblano pepper.
Master Grilling
24
MASTER GRILLING
TIP Running out of cooking time? Use the arrows on the
right to add more time as necessary.
PREP: 5 MINUTES | PREHEAT: APPROX. 15–19 MINUTES | TOTAL COOK TIME: 10 MINUTES | MAKES: 8+ SERVINGS
INTERMEDIATE RECIPE
GRILLED TOMATO-
PINEAPPLE SALSA
VG CHEESY STUFFED
CHICKEN BREASTS
PREP: 5–10 MINUTES | PREHEAT: APPROX. 15–19 MINUTES | TOTAL COOK TIME: 25 MINUTES | MAKES: 6 SERVINGS
INTERMEDIATE RECIPE
25
Questions? ninjakitchen.com
MASTER GRILLING
Loading ...
Loading ...
Loading ...