Dinner

Smoked Korean Chicken Thighs with Cabbage, Pineapple & Crispy Bacon

Step 1 of 5

Install the Accessory Frame in the bottom level of the unit, then place the Pro-Heat Pan on top. While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Close the box.

6-8 each bone-in, skin-on chicken thighs
1 tablespoon + 1 teaspoon vegetable oil, divided
1 tablespoon minced ginger
1 tablespoon gochugaru
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 tablespoons gochujang
1-2 tablespoons minced garlic
1 tablespoon rice wine vinegar
Kosher salt, as desired
Ground black pepper, as desired
1 head green cabbage, cut in ¼-inch wedges
1 cup fresh pineapple pieces
6 slices bacon, cut in ½-inch pieces

6-8 each bone-in, skin-on chicken thighs
1 tablespoon + 1 teaspoon vegetable oil, divided
1 tablespoon minced ginger
1 tablespoon gochugaru
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 tablespoons gochujang
1-2 tablespoons minced garlic
1 tablespoon rice wine vinegar
Kosher salt, as desired
Ground black pepper, as desired
1 head green cabbage, cut in ¼-inch wedges
1 cup fresh pineapple pieces
6 slices bacon, cut in ½-inch pieces

Step 2 of 5

Turn dial to select MAX ROAST. Press WOODFIRE FLAVOR. Set temperature to 500°F and set time to 25 minutes. Select START/STOP to begin preheating (preheating will take approx. 25 minutes).

6-8 each bone-in, skin-on chicken thighs
1 tablespoon + 1 teaspoon vegetable oil, divided
1 tablespoon minced ginger
1 tablespoon gochugaru
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 tablespoons gochujang
1-2 tablespoons minced garlic
1 tablespoon rice wine vinegar
Kosher salt, as desired
Ground black pepper, as desired
1 head green cabbage, cut in ¼-inch wedges
1 cup fresh pineapple pieces
6 slices bacon, cut in ½-inch pieces

6-8 each bone-in, skin-on chicken thighs
1 tablespoon + 1 teaspoon vegetable oil, divided
1 tablespoon minced ginger
1 tablespoon gochugaru
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 tablespoons gochujang
1-2 tablespoons minced garlic
1 tablespoon rice wine vinegar
Kosher salt, as desired
Ground black pepper, as desired
1 head green cabbage, cut in ¼-inch wedges
1 cup fresh pineapple pieces
6 slices bacon, cut in ½-inch pieces

Step 3 of 5

In a large bowl, combine the chicken, 1 teaspoon oil, ginger, gochugaru, sesame oil, soy sauce, gochujang, garlic, vinegar, salt, and pepper. Evenly coat all sides of the cabbage with 1 tablespoon oil, salt, and pepper.

6-8 each bone-in, skin-on chicken thighs
1 tablespoon + 1 teaspoon vegetable oil, divided
1 tablespoon minced ginger
1 tablespoon gochugaru
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 tablespoons gochujang
1-2 tablespoons minced garlic
1 tablespoon rice wine vinegar
Kosher salt, as desired
Ground black pepper, as desired
1 head green cabbage, cut in ¼-inch wedges
1 cup fresh pineapple pieces
6 slices bacon, cut in ½-inch pieces

6-8 each bone-in, skin-on chicken thighs
1 tablespoon + 1 teaspoon vegetable oil, divided
1 tablespoon minced ginger
1 tablespoon gochugaru
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 tablespoons gochujang
1-2 tablespoons minced garlic
1 tablespoon rice wine vinegar
Kosher salt, as desired
Ground black pepper, as desired
1 head green cabbage, cut in ¼-inch wedges
1 cup fresh pineapple pieces
6 slices bacon, cut in ½-inch pieces

Step 4 of 5

When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place the chicken and cabbage on the preheated pan in an even layer. Then top with pineapple and bacon. Close door and select START/STOP to begin cooking.

6-8 each bone-in, skin-on chicken thighs
1 tablespoon + 1 teaspoon vegetable oil, divided
1 tablespoon minced ginger
1 tablespoon gochugaru
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 tablespoons gochujang
1-2 tablespoons minced garlic
1 tablespoon rice wine vinegar
Kosher salt, as desired
Ground black pepper, as desired
1 head green cabbage, cut in ¼-inch wedges
1 cup fresh pineapple pieces
6 slices bacon, cut in ½-inch pieces

6-8 each bone-in, skin-on chicken thighs
1 tablespoon + 1 teaspoon vegetable oil, divided
1 tablespoon minced ginger
1 tablespoon gochugaru
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 tablespoons gochujang
1-2 tablespoons minced garlic
1 tablespoon rice wine vinegar
Kosher salt, as desired
Ground black pepper, as desired
1 head green cabbage, cut in ¼-inch wedges
1 cup fresh pineapple pieces
6 slices bacon, cut in ½-inch pieces

Step 5 of 5

Cooking is complete when chicken reaches an internal temperature of 170°F. When cooking is complete, open door, remove pan and serve.

6-8 each bone-in, skin-on chicken thighs
1 tablespoon + 1 teaspoon vegetable oil, divided
1 tablespoon minced ginger
1 tablespoon gochugaru
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 tablespoons gochujang
1-2 tablespoons minced garlic
1 tablespoon rice wine vinegar
Kosher salt, as desired
Ground black pepper, as desired
1 head green cabbage, cut in ¼-inch wedges
1 cup fresh pineapple pieces
6 slices bacon, cut in ½-inch pieces

6-8 each bone-in, skin-on chicken thighs
1 tablespoon + 1 teaspoon vegetable oil, divided
1 tablespoon minced ginger
1 tablespoon gochugaru
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 tablespoons gochujang
1-2 tablespoons minced garlic
1 tablespoon rice wine vinegar
Kosher salt, as desired
Ground black pepper, as desired
1 head green cabbage, cut in ¼-inch wedges
1 cup fresh pineapple pieces
6 slices bacon, cut in ½-inch pieces

Compatible with

Ninja Woodfire™ 8-in-1 Outdoor Oven

Allergies

Tip: Allergy Advice

Cooking mode

Utensils

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