Are you ready for fall off the bone, tangy, yet crispy Ninja Foodi Chicken Thighs that your entire family will be drooling over? In a matter of minutes, this recipe was ready! I must say, it was a true success! Whether you are looking for a kid approved dinner, just a new recipe, a meal with a little bit of carbohydrates, or have started the ketogenic diet, you cannot go wrong with this recipe.
What Is A Ninja Foodi?
I assume if you are reading this recipe, you are currently the proud owner of a Ninja Foodi. The Ninja Foodi is a kitchen tool that basically replaces all your major appliances. You can use it to saute’, steam, slow cook, pressure cook, and air fry. You can use it to bake, roast, broil, and dehydrate. The Ninja Foodi is a jack of all trades.
When you first open it, just the size and the magnitude can be overwhelming. In fact, it can be super intimidating. Do not worry. Jump in and start trying recipes. You will fall in love with it immediately simply because of the diverse things it can do. Save time in the kitchen and bask in the compliments of what an amazing cook you are.
Should you use the pressure cooker or the air fryer?
For this particular recipe, I would suggest you use both the pressure cooking feature as well as the air fryer. I love juicy chicken that is so moist it will fall off the bone. But when it comes to a chicken thigh, I definitely want the skin crispy.
For best results, start with the pressure cooking feature and then finish this recipe using the air fryer. The outcome: YUM!
Recommended Article: Ninja Foodi Dry Rub Ribs
How To Make Zesty Ranch Ninja Foodi Chicken Thighs
I am always on the search for or trying new recipes with my Ninja Foodi. This recipe is so easy to make you must add it to your weeknight rotation.
To make Zesty Ranch Ninja Foodi Chicken Thighs, you will need boneless chicken thighs or bone-in chicken thighs (your preference) with skin. I get the family size package which has 8 chicken thighs. I prefer boneless thighs so I am not paying for the weight of the bones and it is easier to eat them, however either one works well.
You will need the following spices: One packet of ranch seasoning, garlic powder, dry chives, onion powder, and paprika. You will need olive cooking cooking spray or a cooking spray of your choice.
The recipe is quite simple. As mentioned, I recommend using the pressure cook function first and then finish the recipe with the air crisp feature. The cook time will remain the same whether you are making 4, 6, or 8 chicken thighs.
Can I Use Frozen Chicken Thighs?
You can use thawed chicken thighs or frozen chicken thighs to make this recipe. Should you used frozen chicken thighs, pressure cook the chicken thighs for 20 minutes. If the chicken thighs are defrosted, you will pressure cook the Ninja Foodi Chicken Thighs for 15 minutes before quick releasing the pressure.
Instructions for making Ninja Foodi Chicken Thighs
Trim off any excess fat or skin from your chicken thighs and place the chicken thighs in the removable pot with one cup of water. The chicken thighs do not need to be in a single layer at this point. Sprinkle the chicken thighs with salt and black pepper.
Place the pressure lid onto the Ninja Foodi. Make sure the pressure valve is set to the seal position. Hit the pressure cook setting, move the temperature to high pressure, and set the time to 15-20 minutes depending on if you are using frozen chicken thighs.
While the chicken thighs are cooking, make your dry rub seasoning. Combine all dry seasonings into a small bowl and mix until combined.
When the pressure cooking time has expired, quick release the pressure by moving the pressure release valve from seal to vent and let the pressure escape from the Ninja Foodi. When all the steam has been released, remove the pressure cooking lid.
Using tongs, remove the cooked chicken thighs from the removable pot and place them onto another baking pan. Using an oven mitt, lift the removable pot from the Ninja Foodi and pour out the juices. Insert the air fryer basket with the removable diffuser into the removable pot. Then add the cook and crisp layered insert.
While the chicken thighs on a separate baking sheet, spray them liberally with olive oil or a cooking spray of your choice.
Roll the chicken thighs in the dry seasoning rub coating both sides of the chicken thighs.
Place the coated chicken thigh onto the rack with the skin side facing up. You should make sure the chicken thighs are now positioned in a single layer. I have the 8-quart Ninja Foodi and I was able to fit 4 chicken thighs at a time in without overlapping.
Close the attached lid to the Ninja Foodi. Hit the air crisp function. Set the temperature to 400 degrees and the timer to 10 minutes. Check the chicken often. I like crispy skin so it took about 10 minutes for the first batch of chicken thighs and 8 minutes for the second batch after the Ninja Foodi was already hot.
Cook until internal temperature reaches 165 degrees and the skin is golden brown.
Remove the chicken thighs with the tongs. Put in your next batch and repeat steps.
Serve this flavorful chicken with your favorite side such as green beans, mashed potatoes white rice, macaroni and cheese, or even a salad.
Leftover Ninja Foodi Chicken Thighs
Should you have any leftover chicken thighs, store them in an airtight container.
You may reheat them using a microwave, however I recommend you air crisp the leftover chicken thighs in the Ninja Foodi. This will recrisp the skin. Place in the air fryer basket. Hit the air crisp feature. Set the temperature to 400 degrees and set time to 5 minutes.
Low Carb/Keto Recipe
This recipe for Zesty Ranch Ninja Foodi Chicken Thighs is a great option if you have started a low carb lifestyle or the Ketogenic Diet. The crispy skin gives this recipe a higher fat content than chicken breasts, however there are no carbohydrates.
Ninja Food Recipes
Are you looking for other Ninja Foodi Chicken recipes? Check out this post with a number of great chicken recipes you should try today.
Incredibly Easy Ninja Foodi Chicken Recipes
Zesty Ranch Ninja Foodi Chicken Thighs
Ingredients
- 1 packet Hidden Valley Ranch Seasoning packets
- 4 pounds chicken thighs
- 1 tsp garlic powder
- 1 tbsp dried chives
- 1 tsp onion powder
- 1 tsp paprika
- Olive oil cooking spray
Instructions
- Trim off any excess fat or skin from your chicken thighs. Sprinkle the chicken thighs with salt and black pepper.
- Place 4 pounds of chicken thighs (approximately 8 chicken thighs) into the Ninja Foodi. You will be using the pressure cooking setting first. Place them into the removable cooking pot with one cup of water.
- Place the pressure lid onto the Ninja Foodi. Make sure the pressure valve is set to the seal position. Hit the pressure cook setting, leave the temperature on high pressure. Set the time to 15 minutes if you are using thawed chicken thighs and 20 minutes if they are frozen.
- While the chicken thighs are cooking, prepare your dry rub by mixing all your dry seasonings together into a bowl.
- When the pressure cooking time has expired, quick release the pressure by moving the pressure release valve from seal to vent and let the pressure escape from the Ninja Foodi. When all the steam has been released, remove the pressure cooking lid.
- Using tongs, remove the chicken thighs and place onto the baking sheet. Using oven mitts to protect your hands, remove the cooking pot and drain the juice and water.
- Spray each of the chicken thighs with olive oil cooking spray while on the baking sheet.
- Roll the chicken thighs in the dry seasoning rub coating both sides of the chicken thighs.
- Replace the removable cooking pot. Place the cook and crisp basket with the detachable diffuser into the cooking pot. Add the cook and crisp layered insert.
- Spray the cook and crisp layered insert with olive oil cooking spray.
- Place the coated chicken thigh onto the rack with the skin side facing up. You should make sure the chicken thighs are now positioned in a single layer. I have the 8 quart Ninja Foodi and I was able to fit 4 chicken thighs at a time in without overlapping.
- Close the Crisping lid. Hit the air crisp button. Set the temperature to 400 degrees and the timer to 10 minutes. Check the chicken often. I like crispy skin so it took about 10 minutes for the first batch of chicken thighs and 8 minutes for the second batch after the Ninja Foodi was already hot.
- Cook until internal temperature reaches 165 degrees and the skin is golden brown
- Remove the chicken thighs with the tongs. Put in your next batch and repeat steps.
- Serve.
RECOMMENDED ARTICLE: 40 Easy Meals For Working Moms
In Summary
These Ninja Foodi Chicken thighs have a great flavor that pops in your mouth. If you love crispy chicken thighs, this recipe is my favorite way to cook them. After making these Zesty Ranch Ninja Foodi Chicken Thighs last night, I thought, “If you continue to rock recipes in the Ninja Foodi, your own thighs are going to be even larger than they currently are!” Oh well, as they say, my thighs rubbed together all day and I didn’t set my pants on fire. So, it was a good day overall.
If you try this recipe, let me know how you loved it. Drop me a comment.
About the Author:
Hi! I’m Chris. I’m a mother, wife, college professor by trade and micro-influencer by hobby. I am a bargain hunter, jack of all trades, and master of chaos.
Thank you for reading my random thoughts on travel, my stories of life as an under appreciated mother of a teenager, and my easy recipes that have won no awards but instead my family’s love and adoration (which is WAY better, right?).
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Omg! Sooooo delicious!! Super easy and used everything I already had At my fingertips. I used thighs and skin-on breasts… both were great – kids ate both!
Thank you for the kind review! I am so happy this worked for your family!
Yum
I am so thrilled you enjoyed it!
Great tips! Can’t wait to try this for my family!
I hope you love it as much as we do!
Amazing dish!! Thank you so much for sharing! Always love a great meal with fast prep time ! And who doesn’t love ranch ?!? This will be a regular in my house!
I am so happy you enjoyed it. Thank you for taking the time to post this review.
Wonderful! The chicken is so tender, juicy and delicious! Just the right spice to be enjoyable for everyone who tries it. Thanks for sharing it with us!
So happy you enjoyed it. I appreciate you leaving a comment!
Chris will always bring a smile to your face – whether it’s about food, travel, or just being a positive person!
You are too sweet! My biggest fan!
Do you put the thighs directly in water to pressure cook or on a rack?
Hi Debra,
You put the things in the water directly to pressure cook. After that, you dump the water, put in the cook and crisp basket, and then put them on the rack to air crisp at the end which makes the skins crispy.
Let me know how you like them!
Can I use my two racks at once?
Mary,
If you have two racks that insert into your cook and crisp basket, you could use that and have chicken on both racks. There is a caveat, however. I foresee the bottom layer of chicken will not get crispy when being air fried or air crisped. Here is my reasoning: The chicken thighs on the top rack will cook. As they cook, juices will then fall onto the chicken underneath. The chicken thigh skin on the bottom level will not be able to crisp.
I hope this helps.
Chris
Hello! And help!
I’m confused as to how to add the cook and crisp layered insert to the crisper basket. I swear mine doesn’t fit.
Hi Stumped!
The cook and crisp layered insert is the insert that is only one level and does not have moving legs where you can make it taller or shorter. For me, it simply drops right in. It does fit perfectly and you will not need to push on it to get it in the crisping basket. This cook and crisp insert can be used in a lot of recipes so if you did not get one that fits, contact Ninja so they can help you.
I hope this helps.
Chris
Excellent, well done, and Thank You!
Sean,
Thank you for the kind comment. I am so thrilled you enjoyed this recipe!
Chris
Hi! This might seem silly, but if I I my use half the amount of chicken thighs does that change the amount of time I pressure cook? Thanks!!
Hi Jenn,
No, the time would be the same no matter how many chicken thighs you use.
Enjoy,
Chris
This sounds delicious! Though I only have boneless and skinless thighs. How would I cook these?
Hi, Jenette.
Boneless is a plus in my book. I usually purchase thighs with skin for this recipe as the skin is what crisps up with the coating of spices. I would imagine you could follow the same recipe, however top will not be as crispy.
I have another recipe where I use boneless and skinless chicken thighs that you may like to try. Here is a link: https://touristwithtots.com/chicken-thighs-in-ninja-foodi/
Let me know how it works out. I’d love to know if you tried either recipe.
Chris
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