Ninja Woodfire Grill Smoky Whole Chicken

Ever had the pleasure of sinking your teeth into a juicy, smoky, woodfire-grilled chicken? Well, strap yourself in because you’re about to discover a deliciously simple recipe – the Ninja Woodfire Grill Smoky Whole Chicken. There’s seriously no easier way to cook a whole chicken, and the smoky flavor from the Woodfire smoke infuses every bite with smoky goodness.

This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.

Elevate your cooking game and treat everyone to a delish smoke-infused meal! Just look at the color that Woodfire smoke gives the chicken – it’s mahogany, juicy, succulent, and oh-so good. There’s no real secret to this dish, just controlling the heat of your Ninja so that the chicken has time to cook through. And when you spatchcock the chicken – more on that below, it cooks more evenly.

As a bit of trivia, the term ‘Ninja’ in the grill’s name originates from its manufacturer’s aspiration to provide ‘Ninja-like’ versatility and effectiveness in your backyard cooking. The woodfire grill, meanwhile, carries a history as old as mankind’s discovery of fire, where wood was the primary source of heat. With the advent of technology and gas or electric grills, the authenticity of woodfire grilling took a backseat. However, the trend is now back with a bang, offering a combination of traditional grilling methods with modern convenience, just like the Ninja Woodfire Grill.

Ingredients

To make this delectable dish, you’ll need:

• Whole chicken – Opt for fresh, locally sourced chicken if possible. The taste is often superior to frozen varieties. Spatchcock the chicken so it cooks more evenly.
• Montreal Chicken Seasoning: This flavorful blend of spices elevates the chicken. If you can’t find it, a mix of garlic powder, onion powder, dried thyme, dried sage, and black pepper can work as a substitute.

How to Spatchcock a Chicken

Spatchcocking, or butterflying, a chicken ensures it cooks evenly on the grill. Here’s how to do it:

1. Place the chicken breast side down with the tail facing towards you.
2. Cut along one side of the backbone using kitchen or poultry shears, starting from the tail end.
3. Repeat on the other side and remove the backbone.
4. Open the chicken and press it flat. Voila! Your chicken is spatchcocked.

How to Make The Best Ninja Woodfire Grill Whole Chicken

1. Preheat your Ninja woodfire outdoor grill to high and press the woodfire button to add smoke. Set it for 35-40 minutes.
2. Spatchcock the chicken, then sprinkle both sides with the Montreal chicken seasoning.
3. Grill the chicken skin-side down for 5-6 minutes to sear it, then flip it over.
4. Turn the heat down to low and continue to cook the chicken, cut side down, for 15-20 minutes.
5. Flip the chicken so it is skin-side down and cook until it reaches 160-F then pull the chicken off to rest.
6. Carve and serve!

Chef Jenn’s Tips

• Don’t have Montreal seasoning? Substitute it with your favorite poultry seasoning blend.
• Use a meat thermometer to ensure the chicken is cooked to the correct temperature. Insert the thermometer into the thickest part of the thigh, but also check the breast.
• Resting the chicken before carving allows the juices to redistribute, resulting in a juicier bird.

Recommended

Make It A Meal

Wondering what to serve with your Ninja Woodfire Grill Whole Smoky Chicken? I love this dish with creamy sides like mac and cheese and a fresh garden salad. I love it with noodles topped with cottage cheese pasta sauce, but you could really pair it with anything, even Elote Corn Ribs, as long as the flavors don’t compete.

Storage

Store any leftover chicken in an airtight container for 3-4 days. You can use the leftover chicken in pasta salads or hot pasta dishes, or cut it up for chicken salad or add it to a wrap or sandwich. Yum!

Step By Step Process