{"id":15931,"date":"2021-05-08T15:51:26","date_gmt":"2021-05-08T22:51:26","guid":{"rendered":"https:\/\/www.smokinpetebbq.com\/wordpress\/?p=15931"},"modified":"2021-05-08T16:13:48","modified_gmt":"2021-05-08T23:13:48","slug":"ninja-foodi-chicken-quarters","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/ninja-foodi-chicken-quarters\/","title":{"rendered":"Ninja Foodi Chicken Quarters"},"content":{"rendered":"
\"Ninja<\/div><\/div><\/a>
Ninja Foodi<\/a> Chicken Quarters<\/div><\/div><\/div><\/div><\/div>

Ninja Foodi Chicken Quarters<\/h3>

Continuing my love affair with the Ninja Foodi<\/a>. I'm really getting scrumptious results using the Air Roast feature. I see many postings where an internal temperature<\/a> of 165\u00b0F is called for chicken dark meat (thighs, drumsticks, and\/or quarters). But I have learned over the years that chicken dark meat is very forgiving when it comes to internal temperature<\/a> and should always be taken to 180\u00b0F. My neighbor, Tom, who works for Foster Farms has told me that the white breast meat needs to be taken to 170\u00b0F while the dark meat requires to be taken to 180\u00b0F. So, I have always used those guidelines and by using bone-in skin-on chicken it has always turned out moist and most important - the chicken has always been done to perfection. Nothing ruins a meal like raw bloody chicken ...<\/p>\n<\/div><\/div><\/div><\/div>

\"Chicken<\/div><\/div><\/a>
Chicken Quarters Seasoned on\/under skin\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t \t\t\t\t<\/div><\/div><\/div><\/div>
\"Wrapped<\/div><\/div><\/a>
Wrapped Seasoned Chicken Quarters\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t \t\t\t\t<\/div><\/div><\/div><\/div><\/div>

Trimmed the chicken quarters of any excess skin and fat before peeling back the skin, Rubbed roasted garlic extra virgin olive oil<\/a> and seasoned with my Poultry Seasoning - see page 170 of my cookbook - The Wood Pellet Smoker and Grill Cookbook<\/a> or use McCormick Montreal Chicken Seasoning<\/a>. Replaced the skin, rubbed with the olive oil<\/a>, chicken seasoning, and wrapped in plastic before refrigerating for four hours.<\/p>\n

Lined my Ninja SP101 Foodi 8-in-1 Digital Air Fry<\/a> Oven sheet pan with heavy duty foil. Placed the seasoned chicken quarters, upside down, on the sheep pan. Set the Ninja Foodi<\/a> Air Fry Oven<\/a> Air Roast option to 375\u00b0F and roasted the chicken quarters for 15 minutes. Flipped the chicken quarters and roasted for an additional 20 minutes until the internal temperature<\/a> of the chicken reached 180\u00b0F. Rested the chicken quarters loosely under a foil tent for 10 minutes before serving.<\/p>\n

Served the chicken quarter with half an avocado, Spanish Rice-A-Roni, and a side of squash, red onions, & stewed tomatoess.<\/p>\n<\/div><\/div><\/div><\/div>

\"Chicken<\/div><\/div><\/a>
Chicken Quarters ready to turn\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t \t\t\t\t<\/div><\/div><\/div><\/div>
\"Chicken<\/div><\/div><\/a>
Chicken Quarters to 180 IT\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t \t\t\t\t<\/div><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Continuing my love affair with the Ninja Foodi. I’m really getting scrumptious results using the Air Roast feature. I see many postings where an internal temperature of 165\u00b0F is called for chicken dark meat (thighs, drumsticks, and\/or quarters). But I … Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[14,1756],"tags":[],"class_list":["post-15931","post","type-post","status-publish","format-standard","hentry","category-chicken","category-poultry"],"yoast_head":"\nNinja Foodi Chicken Quarters - Smokin' Pete's BBQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/ninja-foodi-chicken-quarters\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ninja Foodi Chicken Quarters - Smokin' Pete's BBQ\" \/>\n<meta property=\"og:description\" content=\"Continuing my love affair with the Ninja Foodi. I'm really getting scrumptious results using the Air Roast feature. I see many postings where an internal temperature of 165\u00b0F is called for chicken dark meat (thighs, drumsticks, and\/or quarters). 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