WHOLE CHICKEN on NINJA GRILL PRO FOODI SPATCHCOCKED / BUTTERFLIED How To Do It Indoor

whole chicken in the Ninja foodie indoor grill and I had a subscriber ask me other day Jay tracks ask me any idea on what size limit for a whole chicken is well you know I I looked everywhere I looked a lot of pleasure I looked in the book that came with it which I didn't think it was there I looked on a couple of other sites and then David Mary owned another follower of mine sent me a link to a sanctioned I guess you'd say cookbook for ninja grills it's by Kenzie Swan Hart it's available on Amazon Kindle and I'm not affiliated by the way I'm just putting I'm just letting you know where to find a full cookbook cookbook for this that's official from ninja and it's got some great recipes I've already looked my point is I cannot find anywhere that says what size chicken you should do in the Ninja foodie grill so there's a 3.7 pound whole chicken and there's a 4.8 pound whole chicken so we're fixing to find out if either one of those will go I'm John Sanders also known as jelly double-oh-seven let's figure this out okay so my full intention is to do it on the griddle plate the one that I consider is would be a true grilled chicken now I'm gonna take these out of the package get them both washed up and see if they'll go I am skeptical but we're going to find out here is the roasting rack I think you can buy separate or it comes if you buy the pro model which is what I have I think it comes as an accessory with it we're definitely gonna use the probe that also comes with the pro model I'm a la people I ask I'm a big believer in the extra money for the pro I think you get a couple of extra items but not just that you get the pro you get the probe anyhow get them get these cleaned up we're going to see if they'll sit in there and close either with that or this if we have to but quite honestly I want it to be this we're about to find out I'll get this cleaned up my be right back okay so that's tested long y'all weren't watching and when the grill plate neither one of those are going to happen out well I'll show you right quick here's what happens this is a small one when you put it in without crushing it or something I don't know you maybe could break that sternum bone but you can see it is hitting the chicken the screen is hitting the chicken so removed it I tried the roasting pan now I have got some more ideas but for a whole chicken in just like this you might get by with that but from experiences the other thing as that chicken tightens up if it goes in this direction you have to tie it maybe but if it starts doing this it's gonna hit that and lift this lid and I know that from another recipe I'm working on and but here the one thing you might be able to do as a whole chicken would be that and that just might work fine it's just nothing to get air under it so and this is not that type of device if you ask me it needs to have air circulating so we're not going to do it that way the only thing left and I'm probably gonna try it with this one first if it makes it very well I'll go ahead and do it with this one but it's spatchcocking I've done it a lot of times with turkeys on my green egg I've done it there's videos I have videos of spatchcock turkeys and chickens and that is how I always cook a chicken on the green egg and all of this is removing this backbone and flattening the chicken out and popping the wishbone where it'll lay flat now I'm hoping still to get it in like that with this grill because honestly I feel that's kind of part of the deal it is a grill we're grilling a chicken so I'm about to cut this backbone out and we're gonna see how that works and I'll be right back okay so I want to show this because some people are somewhat intimidated or maybe just don't understand it and I've got other videos with it but I'm going to show it right here as quick as I can now sometimes I use two different shears for cutting the skin and for cutting the the bone the bone I use one with a notch and I've got several my kitchen aids I love I can't find them too now but these are Fiskars these are I think saboteurs and I'm not even sure if I'm pronouncing that right but they those have a notch that is good for breaking a bone and if they come apart easy that's another plus you can clean them real good that's why I like these and the kitchen agent by the way alright but now sometimes these for whatever reason these don't seem to cut the skin is good so sometimes I use normal ones just to get the skin out of the way and you can just go right down through there just like that and then I usually leave the skin so I'll kind of pull it out of the way and there's no you can cut the skin it's not a big deal if you cut the skin you cut the skin we just kind of get it out of the way and I'm probably going to cut some of that skin and I usually do but if I can get it out of the way I do and I don't need to do it this fast but I'm trying to make a video it's not ten hours long so I'm going to do this right here and this is going to be good enough because it really is not that big of a deal all right now we're going to use the Fiskars because I can clean them easier and they work really well and you just right there's a neck bone you're going to right here and just gonna go down both sides of this backbone and it is this simple there's one side and here is the other side now I got to tell you you can use that for a lot of things stocks and there's a lot of things in these chickens you can use for stocks but one thing you can clean them real well so I'm going to wash them out the the the wishbone is right there and you usually just break it but if you can't I mean just get the chicken flat but if you don't want to break just cut if nothing else both sides of that why it's like maybe that and that now the chicken will lay flat just like that now we're fixing see if that fits but I'm gonna wash it off first cuz I don't want to get all that on my grill I'll be right back okay so now for the moment of truth to see if the three-point-seven chicken will fit and I've be honest with you it does and that is perfect I'm not even going to attempt the four point eight and you can see why the chamber or the grill is it was pretty much perfect so a four pound chicken I'll answer J tracks with I'm gonna say a blessed three point seven so a four point four pound would be pushing it but that's it right there that works perfect I'm about to put some some type of oil now to help this right here stick and this is my go-to for chicken and there's million things you can put on it this works excellent if you try it and I saw you if you get it you try it I think you'll love it but I don't have to tell you there's a lot of things you can put on it the avocado oil that I always love Pam makes it two different ways now and the aerosol and a pump sprayer but sometimes I'm gonna I may start using this it's ghee which is clarified butter pretty much it has a butter taste it's good for 480 degrees smoke point this is good for like 550 so I'm trying to decide I may use this but I don't want to worry about smoking out I'm in the house this will be a good choice I'll put it like that but I'm going to spray it with this most likely and then sprinkle it with this on both sides and I'm gonna grill it this side down you'll see that in just a minute I probably won't flip it I'm not I don't have to have grill marks up here long as it looks good you'll get the caramelization on the bottom and that skins there I don't flip my turkeys in other words on the green egg and I don't flip my chickens on the green egg so we're not going to here I'm gonna get this ready to go in I'm gonna preach it I'm gonna preheat this now I may preheat it let's say 500 degrees on the grill section but we're going to cook it in my opinion I'm gonna get this great to 500 so I'll get some grill marks but once wins put the chicken in I'm gonna drop it to 400 and if we have a problem then I'll raise that but I don't want to go too high too fast and of course we're going to use the probe and it'll tell us where we're at the whole could get some of that done I'll be back okay and and and and for the record I've sprayed it with avocado I literally I would say applied to my Lawry's seasoning salt and then I slightly sprayed it again and and I'm just gonna let it sit on that side and then I'm going to preach when I sprayed the grill we're going to get this heated to 500 and then I'm at some point I'll let that sit a minute at some point I'm gonna flip it over do the same thing to the other side and when you come back we're gonna be ready to put this in and we'll be off and running be back okay so the add light at 500 degrees has been on the add food light for eight minutes good and I know I have ten and I do that for a reason a couple reason cuz I've got other stuff to do maybe but also it helps get the griddle plate going it's a very nice feature that the ninja puts in on this grill all right now I've got the probe inserted I'm gonna back myself up with this because this chicken we're going to 165 final at least and with a carryover you know somewhere around in there but we've got a minute and 30 seconds and I'm fixing to put this on again fairly liberally coated with that I think if you try this on chicken you'll see what I mean it's excellent it's simple you don't have to do anything but put it down here we go there goes the and you can hear that and I lost mine I did lose my probe but we're gonna get it back in there it came out something I did wasn't exactly right and I'm trying to get it in the thickest part of that breast all right we're gonna go ahead and plug that in I'm going to wipe this off well Center that chicken the best I can and then I'm gonna touch up that I want to touch up my it's kind of wrinkled it up a little bit what you mean you can fix if you wanted to it's it's not a crisis I just like to get the coating on there decently well and again I put a coating of that and then a light spray on top so like that that's the kind of light spray I'm talking about all we gotta do now close this we're gonna take it off a time in fact we're gonna go all the way off we're gonna take it all the way off because I'm going to put it back I'm going to turn it on soon as it gets done I'm gonna set this to the grill to 400 degrees there it is 400 we're going to set the temp to 165 hit start it already wants me to add food so to tell if it's in there I'm going to raise it and set it back down we're at 63 63 degrees on that chicken we're off and rolling okay we're still at 63 degrees I forgot to do something I want to reset that and start that way I can show y'all about an idea of what we're going to have for a total cook time and I mean that was literally ten seconds from the time I turned that camera off sorry I didn't remember it okay so we're getting real close we're at 160 I'm needing 165 so I'm thinking carryover is going to take us there and you see we're at pretty much 35 minutes and that's for a 3.7 pound chicken so we're going to take a look there's what it looks like it looks good there's nothing wrong with that I'm gonna take a couple of other temp reads we're out here just to make sure we're somewhere in the ballpark of what it's saying we might be a little I saw 150 in fact that is 150 and that's low and I want to pull it out I'm gonna look right here - and the probe is about right here so the probes exactly right I'm right on top of that probe but this side of the breast and that's just it that's why I use two methods it doesn't hurt this tells me about where to look and that tells me uh what everything else is so we're gonna let it run I may even raise that because I want about five more degrees in fact when it shuts off at 165 we'll look at it again and if need be I'll raise this to 170 and restart it be back in just a second okay so there is 165 and the reason I love the unit with the probe and why I tell everybody I believe it is the but the the best purchase that's because I'm not saying I'm going as I could buy you know why it's really hard to hit the center of anything you're cooking that's why I swear by something like this to check but this monitors it for you it gives you an idea when to start looking so we're going to look again we saw 150 right here just a minute ago I'm gonna go in real slow and we're really really close right there in fact I didn't see anything that probably would warrant not pulling that chicken out right now in fact you can see it looks good and most likely you could pull that chicken it's not hurt it's still good so what I'm gonna do just because I can I'm going to raise this temp to 170 that's as high as the ninja will go and that's plenty again it's a guide and it also will work for to trust it you saw when I put that right beside it if you hit where you're aiming it was dead-on so and that's a thermapen that's like $100 device okay so whatever that was you can do them have it hit 170 and I'm gonna call it good although if I wanted to I could unplug that and just go by just temp and it it it would keep running in other words whoops got that backwards we're gonna look again right here 175 164 162 there is absolutely 164 is 162 was it Louis I saw and there was 164 we are what I'm calling perfect and that is what I want and for us good safe chicken now what I'm gonna try and pull that probe out I am I'm not gonna leave you although you could leave that in and watch your carryover but I'm not going to because it's in my way to pick this chicken out someone pull it out and I'm not gonna be able to do it with his glove boy that baby's hot so I got to grab something in fact I just did a lot of grilling yesterday so these happen to be sitting right here just watch stills off from yesterday so I'm gonna see if I can get under this chicken with this and I can and that is should have been the way I started out doing it that worked perfect we're going to let that sit by all means for at least 5-10 minutes and let it up let it carry over let it finish carry over and let it finish cooking here's what the inside of that look like after that I got a feeling there's a pretty good pool of grease underneath it a chicken the chicken looks excellent there ain't a family on earth that wouldn't eat that so it's it there just a minute we're gonna cut into it okay so I've decided to break this chicken down right here where you can kind of get a better look at it it's been about 20-25 minutes this has been out and as you can see it is completely done juices running clear again I love the probe I if it hadn't pulled out I'd have been a little more accurate I had it a little better but when it pulled out when I set it in I missed it a little it's not a crisis like I said I always double-check triple-check I do a lot of things to make sure you know everything's that temp and I might be a little overkill because I guarantee you even at 150 when I saw that when it said like 165 I feel positive you know it would have got well maybe not at 150 again a good reason to check so I'm gonna do right now just cut a little bit of this off to show you what it looks like and in an air fryer next time I may not use quite as much seasoning because I can see it's a little heavy but it's my first time first time I've ever done a chicken but now we know about what size and 3.7 pounds is a is it now even I could get by before but there was nothing wrong with a 3.7 I certainly wouldn't try much more than a four so I just wanted that you know answer that question and I think we did and I just want to show you all the way down that it's good to go and that is very good looking chicken and I assure you it is I mean it's an excellent flavor I love the lorries and to me it's nowhere it's not it's not too much I mean I like a lot of salt and there's definitely salt on there just wouldn't it it's obvious but if you didn't want you know as much on it just put a little less but there's nothing wrong what you see right here it's an excellent it's perfectly cooked chicken that's my point it's perfectly cooked chicken all done in the ninja Grill indoor grill and as simple as it gets so now you know 3.7 pounds is probably be the limit I would go with a I might try and get a four that would be it so hey y'all come back to CB thanks for watching the video I'll put my big head right along in here somewhere for y'all to touch and subscribe if you want to but cook your chicken in the ninja grill it's really simple and requires very little work again thanks for watching y'all come back to see me hey I love y'all all blah blah

Channel: John Sanders

Views: 119,437

Keywords: ninja Foodi, ninja foodie, ninja grill, indoor grill, ninja pro grill, in the kitchen with jelly, jelly007, John Sanders, electric pressure cooker, pressure cooker, multi cooker

Id: luCbi_tN8Zs

Length: 19min 14sec (1154 seconds)

Published: Mon Nov 04 2019