Smoked Korean Chicken Thighs with Cabbage, Pineapple & Crispy Bacon

Item No. REC13187
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By Kristen Kish
  • Contains Soy
Prepared with
Sale
Ninja Woodfire™ 8-in-1 Outdoor Oven
Model: OO101
$299.99 Price reduced from $399.99 to
Total Time
1h 5m
Easy
4
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Ingredients

  • 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

Utensils needed

  • Large Bowl

Instructions

Step 1
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. 

Step 2
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). 

Step 3
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. 

Step 4
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. 

Step 5
Cooking is complete when chicken reaches an internal temperature of 170°F. When cooking is complete, open door, remove pan and serve.