Ninja Woodfire Whole Chicken in 45 Minutes (No Brine Needed)

Add Preferred Source

I cooked thousands of whole chickens as a professional chef, and here’s what I learned: you don’t need to brine. Spatchcock the bird, sear it hot, finish it low, and you get crispy skin and juicy meat in 45 minutes. The Ninja Woodfire handles the smoke; my instructions will help you handle the rest of this Ninja Woodfire Whole Chicken.

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.

Why My Method is Different

Most Ninja Woodfire whole chicken recipes will tell you to brine the bird hours ahead of time, then set the Smoker function at 350°F and walk away for an hour. That gives you smoky chicken, but the skin comes out rubbery. Other recipes have you smoking for two or three hours at 225°F, which I save for ribs and brisket, not chicken.

My method uses the Grill setting with the woodfire button on, sears the skin first at high heat, then drops to low to finish. You get bite-through crispy skin and deep smoke flavor in 45 minutes, the two things you usually have to choose between with a whole bird.

Ingredients

To make this delectable dish, you’ll need:

• Pellets – Opt for your favorite blend of pellets, or Ninja’s mild blend.
• 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

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating your Ninja Woodfire outdoor grill to the Grill setting on high heat. Add pellets to the hopper and press the Woodfire button to add smoke. Set the cook time for 35 to 40 minutes so the grill is fully ready when the chicken goes on.

Prepare the chicken by spatchcocking it, which helps it cook more evenly and faster. Sprinkle both sides generously with Montreal chicken seasoning, making sure to cover all surfaces for the best flavor.

Place the chicken on the grill skin-side down and cook for 5 to 6 minutes to get a nice sear. This step helps render the fat and crisp up the skin.

Flip the chicken over, then reduce the heat to low. Continue cooking the chicken cut-side down for 15 to 20 minutes, allowing it to cook through gently without burning the outside.

Flip the chicken back to skin-side down and continue cooking until the internal temperature reaches 160 F. Remove the chicken from the grill and let it rest for a few minutes so the juices can redistribute.

Carve and serve!

Chef Jenn’s Tips

• Pull the chicken at 155 or 160°F, not 165°F. The Ninja cooks hot and carryover cooking will take it to 165°F while it rests, which is the safe temp. Pulling at 165°F means it finishes at 170°F, and the breast goes dry every time.
• Take the chicken out of the fridge 20 to 30 minutes before it goes on the grill. A cold bird on a hot grill cooks unevenly, the outside burns before the inside is done. Tempered meat is the single biggest cheat code for grilling, and almost no home cook does it.
• Pat the skin bone dry with paper towels before seasoning. Wet skin steams instead of crisps, no matter how hot your grill is. If you have an extra hour, leave the seasoned chicken uncovered in the fridge to dry the skin even more.
• Save the backbone. After you spatchcock, throw the backbone in a freezer bag with onion peels and carrot tops. When you have two or three backbones saved up, simmer them for chicken stock that beats anything in a box.

Make It A Meal

A whole chicken needs sides that can hold their own. For a cookout vibe, Grilled Elote Corn Ribs are my go-to, smoky char on smoky char and they hold up to the bigger flavors of the bird. When the chicken’s resting, I use that 15 minutes to throw smoked corn on the cob on the same grill, no extra pots, no extra cleanup. For something heartier, my Ninja Woodfire Air Fryer Smashed Potatoes come out crispy outside and creamy inside on the same machine. On a noodle night, I’ll boil pasta and toss it with this cottage cheese pasta sauce, which is high-protein, creamy, and cuts through the smoke better than any red sauce. For a lighter plate, I’ll grill asparagus with garlic alongside the chicken, the green is a fresh counterpoint and the garlic plays nice with the woodfire. And for a summer dinner party, my Grilled Peach Salad with Tomatoes and Feta brings sweet and salty that cuts through the rich bird better than anything else I make.

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!