Grillin’ chix in the kitchen

Happy Friday! Last night was cold, windy and rainy, so I was not going outside to cook. But no problem, because I used my indoor grill! If you have not tried one of these gadgets let me tell you about it! It’s called the Ninja Foodi and I ordered mine from Amazon. It does just about everything, and for those of you who know me well, I have nearly every kitchen gadget on the market! In addition to air frying, the Foodi serves as a grill, roaster, dehydrator, and oven. I purchased the 6 qt size. I also watched several YouTube video reviews before I bought it, and I highly recommend doing this when you plan on buying any such product. So far, this is one of my favorite appliances. It has even earned a spot on my counter which has been a taboo practice for me.

Contrary to some of the recipes I post in Recipe Island on Facebook, I typically cook healthy meals. And, since there are normally just two of us, there is no need to cook for an army as I have always seemed to do in the past. Tonight it’s chicken breast and broccoli, which sounds extremely dry and boring…..but I’m going to tell you how I spiced it up to make us want more!

Preheat the Ninja to 500F on the Grill setting. It will tell you when to add the food. Notice the removable, dishwasher-safe grill plate inside.

Preheat the Foodi on the Grill setting. Amazingly, you don’t have to set a temperature, because it is programmed to automatically set the temp to 500F. This is adjustable. It only takes a few minutes to preheat, and the Foodi will tell you when to add food. All of the removable parts are dishwasher safe which is a bonus!

Chicken breast can be super boring, and broccoli…well, anyway….let me tell you what I did to give both some personality. I decided to go with a little Asian flair, but I still wanted the smokey flavor. I put the chicken into a bowl and seasoned with about 1/4 c. Coconut Aminos (you can use soy sauce, but I recommend low sodium), 1 T. vegetable oil (or use oil with a high smoke temp, such as avocado or coconut), 1/2 tsp. smoked paprika, and a light dusting of salt and pepper on both sides. Coconut aminos are a good alternative to soy sauce. It is made from the sap of aged coconut blossoms plus salt, and contains much less sodium than soy sauce. I turned the meat over several times in the bowl to make sure that it was well-coated, then placed on the Foodi grill for 5 minutes, turned, and cooked for another 5 minutes.

Complete with grill marks! No smoke, either!

With my cheap Walmart meat thermometer I checked the internal temp of the meat to ensure that it was at least 165F, removed from the grill, painted on some Go Chu Jang sauce (a hot/spicy, sweet Korean ketchup-type sauce) and wrapped in foil to let it rest while I worked on the broccoli. Wrapping in foil holds the heat in and keeps it moist. Believe it or not, the meat continues to cook when wrapped. I use a heavy foil. You can also use pink butcher paper, but I honestly prefer the foil.

Broccoli, or “trees” as my children once called the florets, can be a little bland, as well. The oven was preheated to 375F. I cut the broccoli into spears, rinsed well, drained off the excess water and placed into a bowl. Next, I drizzled the spears with extra virgin olive oil (about 1 T) and tossed to coat all the pieces. On a foil-lined baking pan, I arranged all of the broccoli spears in a single layer, dusted with salt and pepper, garlic powder, and crushed red pepper flakes. Next is the good, possibly not-so-healthy part….I melted 2 T butter and drizzled over the spears before plopping them into the oven.

Set the timer for 30 minutes, depending on how “done” you want the broccoli. I like mine to be a little crisp on the edges, so go the full 30.

Once the broccoli is ready, remove your chicken from the foil and plate this stuff! Unfortunately, there is no final picture of the plated product because we ate it. The chicken was nicely spicy and the broccoli had just the right amount of zing, plus the butter gave it a “brown butter” flavor that’s a little nutty. Also, the red pepper flakes really come to life in the oven, and the oil is released making the flakes super yummy.

The chicken had a nice sear on both sides and was moist all the way through. I have to say, this was some smokin’ hot chix!

I hope you give this one a try, and feel free to email me at smokinhotchix.com if you have questions about how to use the Ninja Foodi, or any of the food products that I use. My blog site is a work in progress, and I appreciate you stopping by today and leaving comments! Now, go get smokin’!

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