The Ninja Woodfire Grill is perfect for chicken because it combines steady, controllable heat with real woodfire smoke, giving you juicy meat and beautifully crisp skin in one compact unit. Its even heat distribution, built-in thermometer, and dedicated Woodfire modes make it easy to get consistent results without constant babysitting, whether you are cooking weeknight dinners or weekend feasts for the whole family.

Ingredients (Serves 4)

• 4 bone-in, skin-on chicken thighs (about 2 lb / 900 g total)
• 4 bone-in, skin-on chicken drumsticks (about 1 1/2 lb / 680 g)
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp cayenne pepper (optional, for heat)
• 2 tbsp lemon juice (about 1/2 lemon)
• 2 tbsp soy sauce
• 2 tbsp honey
• 2 cloves garlic, finely minced
• 1 tbsp vegetable oil (for lightly oiling grill grate, if needed)

Step-by-Step Instructions

1. Prepare and Marinate the Chicken

• Pat the chicken pieces very dry with paper towels, especially the skin. Dry skin is essential for crispiness.
• In a large bowl, whisk together olive oil, lemon juice, soy sauce, honey, minced garlic, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne (if using), salt, and pepper.
• Add chicken thighs and drumsticks to the bowl and toss thoroughly to coat every piece.
• Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. For maximum flavor, marinate up to 8 hours.
• Remove chicken from the fridge 20–30 minutes before grilling so it can come closer to room temperature for more even cooking.

2. Preheat the Ninja Woodfire Grill

• Insert the grill grate and close the lid.
• Set the Ninja Woodfire Grill to GRILL mode on MEDIUM-HIGH (about 450°F / 232°C if your model shows temperature).
• If you want extra smoke flavor, add a scoop of wood pellets to the smoke box and select the WOODFIRE FLAVOR setting.
• Preheat with the lid closed for about 10 minutes until the unit indicates it is ready.

3. Grill the Chicken

• Lightly oil the grill grate with vegetable oil if it is not nonstick.
• Shake off excess marinade from the chicken, keeping the seasoning on the meat but avoiding large pools of liquid.
• Place chicken pieces skin-side down on the hot grate, spacing them slightly apart.
• Close the lid and cook on GRILL MEDIUM-HIGH with WOODFIRE FLAVOR for about 8–10 minutes skin-side down, until the skin is well browned and starting to crisp.
• Flip the chicken and continue cooking with the lid closed for another 12–15 minutes, or until the internal temperature reaches 175–185°F / 79–85°C in the thickest part (dark meat is juiciest at this range).
• If the skin needs more crisping at the end, flip skin-side down again and cook 2–3 more minutes with the lid closed, watching closely to avoid burning.

4. Rest the Meat

• Transfer chicken to a plate or tray and loosely tent with foil.
• Let rest for 5–10 minutes so the juices redistribute and the meat stays moist when sliced or bitten into.

Tips for Juicy Meat & Crispy Skin

• Dry thoroughly: Always pat the skin dry before marinating and again lightly before grilling if it looks wet.
• Do not overcrowd: Leave space between pieces so hot air and smoke can circulate for even cooking and crisp skin.
• Use Woodfire Flavor: The dedicated WOODFIRE FLAVOR setting adds real smoke without overcooking, giving you a backyard-smoked taste.
• Cook to temperature, not just time: Use an instant-read thermometer and aim for 175–185°F for thighs and drumsticks for tender, pull-apart meat.
• Keep the lid closed: Opening the lid too often releases heat and smoke, which can dry out the chicken and slow down crisping.
• Finish hot if needed: For extra-crispy skin, finish the last 2–3 minutes on a slightly higher grill setting or move pieces to the hottest area of the grate.

Classic BBQ Chicken

Flavor profile: Smoky, slightly sweet, and savory with a familiar backyard barbecue taste.

Extra ingredients: 1/3 cup BBQ sauce, 1 tbsp brown sugar, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt and pepper.

Method tweaks: Season chicken with dry spices and let sit 15–20 minutes. Preheat Ninja Woodfire Grill on Grill or Air Grill setting. Cook chicken as usual, then brush with BBQ sauce during the last 5–7 minutes, flipping once and basting again. Keep lid closed as much as possible to build smoke flavor and prevent the sauce from burning.

Lemon Herb Chicken

Flavor profile: Bright, fresh, and zesty with a light herbal aroma and crisp edges.

Extra ingredients: Zest and juice of 1 lemon, 2 tbsp olive oil, 2 cloves garlic (minced), 1 tsp dried oregano, 1 tsp dried thyme or rosemary, 1/2 tsp black pepper, 1/2 tsp salt.

Method tweaks: Whisk lemon juice, zest, oil, herbs, and garlic into a quick marinade. Toss chicken to coat and marinate 20–30 minutes (or up to 2 hours in the fridge). Preheat grill to medium-high. Shake off excess marinade before cooking to avoid flare-ups. Grill until cooked through, then rest 5 minutes and squeeze with a little fresh lemon juice before serving for extra brightness.

Spicy Woodfire Chicken

Flavor profile: Bold, smoky heat with a touch of sweetness and deep charred edges.

Extra ingredients: 1–2 tbsp hot sauce (such as cayenne or chipotle), 1 tsp chili powder, 1/2 tsp cayenne pepper (adjust to taste), 1 tsp smoked paprika, 1 tbsp honey or brown sugar, 1 tbsp oil, 1/2 tsp salt.

Method tweaks: Stir hot sauce, oil, spices, and honey into a paste and rub over chicken. Let sit 15–30 minutes. Preheat Ninja Woodfire Grill to medium to avoid burning the sugars. Grill with the lid closed, flipping once or twice, and move pieces to a cooler zone if they darken too quickly. For extra smoke, use the Woodfire function at the start for 5–7 minutes, then finish on regular Grill until fully cooked.