The Ninja Foodi is a versatile kitchen appliance that combines pressure cooking, air frying, slow cooking, and more—all in one pot. With its multi-functionality, it’s perfect for whipping up everything from quick weeknight dinners to snacks and sides. This recipe article will guide you through a classic and crowd-pleasing Ninja Foodi meal: Honey Garlic Chicken Thighs with Roasted Potatoes and Green Beans, plus tips for using your Ninja Foodi to its full potential.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 lbs)
- 1.5 lbs baby potatoes, halved
- 12 oz fresh green beans, trimmed
- 2 tbsp olive oil, divided
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 cup low-sodium chicken broth
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 4 cloves garlic, minced
- 1 tbsp apple cider vinegar
- 1 tsp cornstarch (optional, for thickening)
- 1 tbsp water (optional, for thickening)
- Chopped fresh parsley (optional, for garnish)
Instructions
- Prep the Chicken: Pat the chicken thighs dry with paper towels. Season both sides with 1/2 tsp salt, 1/4 tsp pepper, smoked paprika, and garlic powder.
- Sear the Chicken: Turn the Ninja Foodi to the “Sauté” function on high. Add 1 tbsp olive oil. When hot, add chicken thighs, skin-side down, and sear for 3-4 minutes until golden brown. Flip and sear the other side for 2 minutes. Remove chicken to a plate.
- Deglaze: Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Add Potatoes: Toss halved baby potatoes with remaining 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Arrange in an even layer in the pot.
- Mix Sauce: In a small bowl, whisk together honey, soy sauce, minced garlic, and apple cider vinegar.
- Pressure Cook: Nestle the seared chicken thighs on top of the potatoes, skin-side up. Pour the honey garlic sauce over the chicken. Secure the Ninja Foodi pressure lid, set the valve to “Seal,” and pressure cook on high for 8 minutes.
- Quick Release: When the timer beeps, do a quick release by carefully turning the valve to “Venting.” Open the lid once pressure is fully released.
- Add Green Beans: Scatter trimmed green beans on top of the chicken and potatoes. Close the crisping lid (the attached air fryer lid), select “Air Crisp” at 400°F, and cook for 8-10 minutes until the chicken skin is crispy and the green beans are tender.
- Optional—Thicken Sauce: If you’d like a thicker sauce, remove chicken, potatoes, and green beans to a platter. Set Ninja Foodi to “Sauté,” mix 1 tsp cornstarch with 1 tbsp water, and stir into the sauce. Simmer for 1-2 minutes until thickened.
- Serve: Spoon potatoes and green beans onto plates, top with chicken thighs, and drizzle with sauce. Garnish with chopped parsley if desired. Serve hot.
Tips
- Substitutions: Use boneless, skinless chicken thighs or breasts—reduce pressure cook time to 6 minutes. Swap green beans for broccoli florets or asparagus.
- Common Mistakes: Don’t skip searing the chicken; it adds flavor and helps the skin crisp up better during air frying. Always deglaze the pot after sautéing to avoid a burn notice.
- Storage: Store leftovers in airtight containers in the fridge for up to 3 days. The sauce can be stored separately and reheated for extra moisture.
- Vegetarian Option: Substitute chicken with firm tofu cubes and use vegetable broth. Pressure cook for only 2 minutes, then air crisp as directed.
Serving Suggestions
- Serve over a bed of steamed rice or quinoa to soak up the honey garlic sauce.
- Add a side salad of mixed greens with a citrus vinaigrette for a refreshing contrast.
- Pair with a crusty baguette to mop up every drop of the flavorful sauce.
- For a full meal, include a side of roasted carrots or a corn on the cob, made using the Ninja Foodi’s air crisp function.
Variations
- Asian-Inspired: Add 1 tsp grated fresh ginger and a splash of sesame oil to the sauce. Top with sesame seeds and sliced scallions after cooking.
- Spicy Kick: Stir 1-2 tsp sriracha or chili garlic sauce into the honey garlic mixture.
- BBQ Twist: Replace honey garlic sauce with 1/2 cup of your favorite BBQ sauce. Proceed with the same cooking method.
- Lemon Herb: Swap honey for 2 tbsp lemon juice and 1 tbsp zest; add 1 tsp dried Italian herbs to the seasoning.
- Vegetable Medley: Replace potatoes and green beans with any combo of bell peppers, zucchini, carrots, or Brussels sprouts.
Storage and Reheating
Let leftovers cool to room temperature before storing. Place chicken, potatoes, and green beans in airtight containers and refrigerate for up to 3 days. For longer storage, freeze in airtight freezer-safe containers for up to 2 months. To reheat, place leftovers in the Ninja Foodi, add a splash of water or broth, and use the “Steam” or “Sauté” function until heated through (about 5-7 minutes). For crispy skin, use the “Air Crisp” function at 375°F for 3-4 minutes after reheating.
Frequently Asked Questions
- Can I make this recipe with frozen chicken?
- Yes, you can use frozen chicken thighs. Skip the searing step and add 2-3 extra minutes to the pressure cooking time. Make sure the internal temperature reaches 165°F before serving. The skin may not crisp as well, so you may want to air crisp a few minutes longer.
- Do I need to adjust the recipe for the 6.5 qt vs. 8 qt Ninja Foodi?
- This recipe works in both 6.5 and 8 quart models. If you have a smaller model, avoid overfilling past the max fill line. For larger models, you can increase quantities proportionally—just don’t overcrowd the pot, especially during air crisping.
- Can I double this recipe?
- You can double the potatoes and green beans if your Ninja Foodi has room, but avoid stacking chicken thighs too much, as this can prevent even cooking and crisping. It’s best to cook in batches for the best results.
- What if I don’t have fresh green beans?
- You can substitute with frozen green beans or other quick-cooking vegetables. Add them just before air crisping. If using denser veggies (like carrots), add them during the pressure cooking step.
- How do I prevent a burn notice?
- Always deglaze the pot after sautéing by scraping up browned bits with broth. Ensure there’s enough liquid (at least 1/2 cup broth) before pressure cooking. Avoid using thick sauces during pressure cook—add them after if needed.
- Can I make this meal ahead of time?
- Yes! You can prepare the chicken and sauce up to a day ahead and refrigerate. When ready to cook, add everything to the Ninja Foodi and follow the recipe steps. Leftovers also reheat well and make a great meal prep option.
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