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Ninja Woodfire Grill Chicken Breast Recipe

Ninja Woodfire Grill Chicken Breast (Juicy & Smoky)

Discover a no-fail Ninja Woodfire Grill chicken breast: juicy inside, flavorful and lightly smoky outside, with gorgeous grill marks. Perfect for meal prep, salads, wraps, sandwiches, or weeknight dinners. Includes marinade + dry-brine options, exact temps, and pro tips to prevent overcooking.
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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: ackyard BBQ, American, Grill, Ninja Woodfire Grill
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 6–8 oz / 170–225 g each)
  • 1 tbsp olive oil 15 ml
Simple Woodfire Rub
  • 1½ tsp kosher salt Diamond Crystal; use 1 tsp if table salt
  • 1 tsp black pepper freshly ground
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried oregano or Italian seasoning
  • ¼ tsp ground cumin optional, for warmth
Optional Lemon-Garlic Marinade (use instead of the rub)
  • 2 tbsp olive oil 30 ml
  • 1 tbsp lemon juice 15 ml + 1 tsp lemon zest
  • 2 cloves garlic minced
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp honey optional, helps browning
Optional Dry Brine (boosts juiciness)
  • 2 tsp kosher salt total for all breasts about ½ tsp per 8 oz / 225 g

Equipment

  • Ninja Woodfire Outdoor Grill (any model with Woodfire Technology)
  • Wood pellets: hickory, apple, or competition blend (1–2 scoops)
  • Instant-read or Bluetooth thermometer (Temp Spike/Meater)
  • Grill tongs
  • Small bowl for oil/spices
  • wire rack + tray (for dry brining), meat mallet (for even thickness), Ninja rib rack if cooking ribs alongside - Optional

Method
 

Prep the Chicken
  1. Even thickness: If one end is thick, place each breast between parchment and lightly pound to ~¾ inch (2 cm) for even cooking.
Choose your flavor path:
  1. Dry brine (best): Sprinkle ~½ tsp kosher salt per breast. Place on a wire rack, uncovered in the fridge 1–12 hours. Pat dry; oil lightly and apply rub before grilling.
  2. Marinade (great): Whisk marinade ingredients. Add chicken and refrigerate 30 minutes–2 hours (up to 6 hours). Pat off excess before grilling.
  3. Straight rub (quick): Toss breasts with 1 tbsp oil. Mix rub; coat all sides evenly.
Set Up the Ninja Woodfire Grill
  1. Pellets: Add 1–2 scoops to the smoke box (start with 1 if you’re new to smoke).
  2. Preheat: Select GRILL with Woodfire smoke on. Preheat to 375°F (191°C) for 10 minutes with the lid closed. (This temp sears without drying.)
  3. Clean & oil grates: After preheat, brush grates if needed; lightly oil to prevent sticking.
Grill the Chicken
  1. Place chicken on the hot grate, smooth side down. Close the lid.
  2. Cook 1st side: 6–7 minutes without moving to build sear and smoke adhesion.
  3. Quarter-turn (optional): Rotate 90° at minute 4 for cross-hatch marks.
  4. Flip: Grill 5–7 minutes more, lid closed, until the thickest part reaches 160–162°F (71–72°C) on the probe (carryover will finish it).
  5. Thinner (½–⅝ in / 1.3–1.6 cm): 10–12 minutes total
  6. Standard (¾ in / 2 cm): 12–14 minutes total
  7. Thick (1 in / 2.5 cm): 14–16 minutes total
  8. Aim for final 165°F (74°C) after resting.
Rest & Serve
  1. ransfer to a plate; tent loosely with foil. Rest 5–10 minutes (juices redistribute; temp rises to 165°F/74°C).
  2. Slice across the grain. Finish with a squeeze of lemon or a drizzle of olive oil if desired.

Notes

  • Common mistakes: Not preheating (weak sear), skipping rest (dry slices), guessing doneness (overcooking).
  • Storage: Refrigerate up to 4 days; freeze up to 3 months (slice first for best texture).
  • Reheat: 275°F (135°C) oven or air fry 300°F (150°C) until just warm, or serve room-temp in salads.
  • Ribs on Ninja Woodfire: Baby backs typically 3–4 hours at low/smoke settings—cook separately from chicken for best texture control.