Ninja GR100 Series Smokeless Indoor Grill Quick Start Guide with Recipes

Ninja GR100 Series Smokeless Indoor Grill

Get to know the Ninja SIZZLE

Tips for reducing smoke & splattering

Always use the recommended grill settings
Our chef-designed temperature settings maximize grill flavors and textures while minimizing smoke. Cooking food at a higher temperature than recommended will result in more smoke and food having a burnt, acrid flavor. For best results preheat for 7 minutes.

Always use the recommended fat/oil

For less smoke and to improve nonstick performance, use oils with a higher smoke point instead of olive oil.

Cleaning Instructions

• Once cooled, remove the grill plate from the heating element.
• Soak the plate in hot, soapy water to help loosen any leftover food scraps. Use dish soap and a sponge to scrub off the remaining residue.
• Remove the perforated mesh lid after it cools and place it in the dishwasher for easy cleanup.

Cooking with the hood up

Blast concentrated heat for authentic char-grilled flavors.

BEST FOR
Delicate foods or lean proteins to develop char-grilled textures without overcooking.

Cooking with the hood down

Drop the lid to retain heat and melt the toppings.

BEST FOR
cooking thick cuts of meat or frozen protein.

GRILLED RIBEYE STEAK WITH GREEN BEANS

INGREDIENTS

• 1 tablespoon light brown sugar
• 1 teaspoon Montreal steak seasoning
• Kosher salt, as desired
• Ground black pepper, as desired
• 2 ribeye steaks (12–15 ounces each)
• 3 tablespoons Worcestershire sauce
• 1 pound green beans, trimmed
• 1 tablespoon canola oil
• 1 teaspoon crushed red pepper

DIRECTIONS

1. In a small bowl, combine the brown sugar, Montreal steak seasoning, salt, and pepper. Pat the steaks dry on both sides, then evenly cover them in the prepared seasoning mix. Place the steaks in a large resealable plastic bag with the Worcestershire sauce and massage until the steaks are evenly coated. Place steaks in the refrigerator and let marinate for 1 to 2 hours.
2. Place the grill plate on the unit. Turn the dial to set the temperature to 400°F. Set an external timer to 7 minutes and allow the grill plate to preheat.
3. In a small bowl, add green beans, oil, salt, pepper, and crushed red pepper and toss until evenly combined.
4. When the unit is preheated, place the steaks on the grill. Set an external timer for 12 minutes and flip steaks halfway through (for medium-rare doneness). When cooking is complete, transfer steaks to a cutting board and allow them to rest.
5. Place the green beans on the grill. Set an external timer for 16 minutes and cook, flipping every 4 minutes. When cooking is complete, serve with grilled steaks.

MARINATED PORK CHOPS WITH GRILLED PEPPERS & ONIONS

INGREDIENTS

• 4 boneless pork chops (5–6 ounces each)
• 4 tablespoons canola oil, divided
• 1 teaspoon smoked paprika
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• Kosher salt, as desired
• Ground black pepper, as desired
• 1 bell pepper, seeded, thinly cut
• 1 large red onion, peeled, and thinly cut

DIRECTIONS

1. Place the grill plate on the unit. Turn the dial to set the temperature to 400°F. Set an external timer to 7 minutes and allow the grill plate to preheat.
2. While the grill is preheating, prepare the pork chops. Pat them dry on both sides, then place them in a large bowl with 2 tablespoons of oil and all seasonings. Rub the oil and seasonings to evenly cover both sides of the chops.
3. In a small bowl, add the peppers, onion, 2 tablespoons oil, salt, and pepper, and toss until evenly combined.
4. When the unit is preheated, add the pork chops to the grill. Set an external timer for 14 minutes and cook the chops, flipping halfway through the cooking time. (Use an instant-read thermometer to ensure the chops are cooked to a minimum of 150°F). Transfer the grilled chops to a plate and cover to keep warm.
5. Place the bell peppers and onions on the grill. Set an external timer for 6 minutes, and cook, tossing every 2 minutes to ensure even cooking. When cooking is complete, serve pork chops with grilled peppers and onions.

GRILLED CAPRESE CHICKEN BREASTS

INGREDIENTS

• 1/2 pounds thin-sliced chicken breast cutlets
• tablespoons parsley, minced
• tablespoon garlic, minced
• tablespoon canola oil
• tablespoon lemon juice
• Kosher salt, as desired
• Ground black pepper, as desired
• cup shredded mozzarella
• tomato, thinly sliced
• basil leaves, thinly sliced
• Balsamic glaze, as desired

DIRECTIONS

1. In a medium bowl, add the chicken, parsley, garlic, canola oil, lemon juice, salt, and pepper. Place in refrigerator to marinate for 1 to 2 hours.
2. Place the grill plate on the unit. Turn the dial to set the temperature to 375°F. Set an external timer to 7 minutes and allow the grill plate to preheat.
3. When the unit is preheated, add the chicken to the grill plate, gently pressing down to maximize grill marks. Let the chicken cook undisturbed for 5 minutes, then flip and press down for 5 seconds. Cook for an additional 5 minutes.
4. After the 5 minutes, place tomatoes on the chicken, then sprinkle with mozzarella. Close the lid and let the cheese melt for 4 minutes.
5. When the cheese is melted, transfer the chicken to a platter or plate. Top with basil, then drizzle balsamic glaze.

LEMON PEPPER SHRIMP SKEWERS

INGREDIENTS

• 1 pound fresh medium-sized shrimp, cleaned and deveined
• 3 tablespoons canola oil
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1/2 tablespoon ground black pepper
• 2 teaspoons smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 tablespoon chopped parsley
• Kosher salt, as desired
• TOPPINGS (optional)
• Lemon Wedges
• Fresh chopped parsley

DIRECTIONS

1. Place the grill plate on the unit. Turn the dial to set the temperature to 400°F. Set an external timer to 7 minutes and allow the grill plate to preheat.
2. In a large bowl, toss the shrimp with the oil, lemon zest, lemon juice, black pepper, smoked paprika, cayenne pepper, chopped parsley, and salt.
3. Place 6 or 7 shrimp on each skewer.
4. Cook the shrimp for 2 to 3 minutes on each side.
5. Serve warm with fresh parsley and lemon slices, if desired.

ITALIAN SAUSAGE & PEPPER SUBS

INGREDIENTS

• 2 red bell peppers, cored, thinly sliced
• 1 large sweet onion, peeled, thinly sliced
• 1 tablespoon vegetable oil
• Kosher salt, as desired
• Ground black pepper, as desired
• 5 Italian sausages
• 5 hoagie rolls

DIRECTIONS

1. Place the grill plate on the unit. Turn the dial to set the temperature to 450°F. Set an external timer to 7 minutes and allow the grill plate to preheat.
2. In a medium-sized bowl, toss bell peppers and onions with the oil, and season with salt and pepper.
3. When the grill is preheated, place sausages on one side of the grill and peppers and onions on the other.
4. Cook the sausages for 20 minutes, turning every 5 minutes.
5. Grill the peppers and onions for 10 minutes, tossing halfway through.
6. When cooking is complete, place sausages in the hoagie rolls, top with peppers and onions, and serve.

DIJON MARINATED SALMON WITH ASPARAGUS

INGREDIENTS

• 4 fillets of salmon (5–7 ounces each), skin on
• 4 tablespoons canola oil, divided
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon parsley
• 1/2 tablespoon dill
• 1/2 tablespoon garlic powder
• Kosher salt, as desired
• Ground black pepper, as desired
• 1 pound asparagus

DIRECTIONS

1. Place salmon fillets in a large resealable plastic bag with 2 tablespoons of canola oil, maple syrup, mustard, lemon juice, parsley, dill, garlic powder, salt, and pepper. Work the marinade over all parts of the salmon, then place in the refrigerator to marinade for 1 to 2 hours.
2. Place the grill plate on the unit. Turn the dial to set the temperature to 350°F. Set an external timer to 7 minutes and allow the grill plate to preheat.
3. In a medium bowl, add the asparagus, remaining canola oil, salt, and pepper and toss until evenly coated.
4. When the unit is preheated, add the salmon to the grill plate skin side down and gently press down to maximize grill marks. Cook for 10 minutes, flipping halfway through.
5. When the salmon is cooked, remove it from the grill and place it on a plate.
6. Turn the dial to 500°F. Set an external timer to 7 minutes and allow the grill plate to preheat. Once preheated, add the asparagus to the grill plate and cook for 10 minutes, turning every 2 minutes with silicone-tipped tongs.
7. When the asparagus is cooked, remove it from the grill and serve it with salmon.

GRILLED GREEK CHICKEN BURGERS

INGREDIENTS

• 2 pounds of ground chicken
• 1 cup crumbled feta cheese
• 2 cups seasoned panko bread crumbs
• 1 large egg
• 2 tablespoons Greek seasoning
• Kosher salt, as desired
• Ground black pepper, as desired
• 6 burger buns
• TOPPINGS (optional)
• Tzatziki, as desired
• Pickled onions, as desired

DIRECTIONS

1. Place the grill plate on the unit. Turn the dial to set the temperature to 350°F. Set an external timer to 7 minutes and allow the grill plate to preheat.
2. In a medium bowl, add the ground chicken, feta cheese, breadcrumbs, egg, Greek seasoning, salt, and pepper and mix until evenly combined.
3. Separate ground chicken into 6 equal portions. Working one portion at a time, shape the mixture into patties, and set aside.
4. When the unit is preheated, add the patties to the grill plate and gently press down to maximize grill marks. Cook for 20 minutes, flipping halfway through.
5. When the patties are cooked, remove them from the grill and place them on a plate or platter.
6. Place buns cut-side down to toast for 3 minutes or until golden brown.
7. When the buns are toasted, remove them from the grill and spread tzatziki on the bottom of the bun. Then place the burger on top and finish with the pickled onions.

GRILLED ZUCCHINI & SUMMER SQUASH

INGREDIENTS

• 1 large zucchini, cut in half lengthwise,
• then cut in half
• 1 large summer squash, cut in half lengthwise,
• then cut in half
• 2 tablespoons canola oil
• 1 tablespoon parsley, minced
• 1 tablespoon garlic, minced
• 2 teaspoons red pepper flakes
• Kosher salt, as desired
• Ground black pepper, as desired

DIRECTIONS

1. Place the grill plate on the unit. Turn the dial to set the temperature to 375°F. Set an external timer to 7 minutes and allow the grill plate to preheat.
2. In a medium bowl, add zucchini, summer squash, canola oil, parsley, garlic, red pepper flakes, salt, and pepper and toss until evenly coated.
3. When the unit is preheated, add the zucchini and squash to the grill plate. Cook for 8 minutes, flipping halfway through.
4. When zucchini and squash are cooked, remove from the grill and place on a plate. Serve while warm.

GRILLED WATERMELON SALAD V WITH BALSAMIC GLAZE

INGREDIENTS

• 2 cups watermelon, cut into 2-inch cubes
• 3 tablespoons canola oil
• Ground black pepper, as desired
• Kosher salt, as desired
• 2 cups arugula
• 1/2 cup crumbled feta cheese
• 6–7 mint leaves, chopped
• Balsamic glaze, as desired

DIRECTIONS

1. Place the grill plate on the unit. Turn the dial to set the temperature to 500°F. Set an external timer to 7 minutes and allow the grill plate to preheat.
2. In a medium-sized bowl, toss watermelon with oil, salt, and pepper until evenly coated.
3. When the unit is preheated, place the watermelon on the grill and cook for 2 to 3 minutes, flipping occasionally, then remove and allow to cool.
4. Place arugula on a large platter and top with the grilled watermelon cubes.
5. Sprinkle with feta cheese and chopped mint leaves, then drizzle with balsamic glaze and serve.

GRILLED PINEAPPLE CAKE

INGREDIENTS

• 1 can (20 ounces) sliced pineapple
• 1/4 cup pineapple juice (from sliced pineapple can)
• 1 tablespoon vanilla extract
• 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons canola oil
• 6 slices pound cake (1 1/2-inch thick)
• TOPPINGS (optional)
• Whipped cream

DIRECTIONS

1. Place the grill plate on the unit. Turn the dial to set the temperature to 450°F. Set an external timer to 7 minutes and allow the grill plate to preheat.
2. In a medium bowl, add the sliced pineapple, pineapple juice, vanilla, sugar, and cinnamon. Mix until the sugar is fully dissolved.
3. When the unit is preheated, drizzle canola oil over the grill plate and place the sliced cake on the grill. Cook for 6 minutes, flipping halfway through.
4. Place the pineapple on the grill and cook for 10 minutes, flipping halfway through.
5. Once the pineapple is cooked, remove it from the grill and place it on top of the plated cake slices. Top with whipped cream and serve.

Grill Chart

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FAQS About Ninja GR100 Series Smokeless Indoor Grill