Zesty Ranch Ninja Foodi Chicken Thighs
The thicker the thighs, the sweeter the prize. Bring on these amazing moist, zesty, yet crispy chicken thighs made in a matter of minutes with the Ninja Foodi
Servings 8
Calories 230kcal
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.