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Chicken Parmigiana in the Ninja Woodfire Recipe

Lee - Smoke & Sear
Servings: 4 Total Time: 1 hr 50 mins Difficulty: Intermediate
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An Italian Classic with a Smoky BBQ Twist

The Chicken Parmigiana is a proper crowd-pleaser – crispy golden chicken, topped with a rich tomato sauce, melted mozzarella, and a hint of BBQ char. Forget the oven; we’re using the Ninja Woodfire to bring smoky outdoor vibes to this Italian classic. Whether it’s a weeknight dinner or an easy showstopper for mates, this recipe is as fuss-free as it is delicious. Gather the family, prep your ingredients, and let’s bring a little Italian sunshine to the backyard.

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Chicken Parmigiana in the Ninja Woodfire Recipe

Prep Time 1 hr Cook Time 45 mins Rest Time 5 mins Total Time 1 hr 50 mins
Chicken
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Author: Lee - Smoke & Sear Cooking Method: Cuisine: Courses: Recipe Keys: Family Friendly Family Friendly Quick Cook Quick Cook Smoke & Sear Fav. Smoke & Sear Fav.
Difficulty: Intermediate Cooking Temp: 180  C Servings: 4 Estimated Cost: £ 20 Calories: Approximately 450 per serving Best Season: Suitable throughout the year

Ingredients

For the Chicken:

For the Marinade:

For the Tomato Sauce:

For the Crispy Coating:

For Topping:

Instructions

  1. Step 1: Prepare the Chicken
    • Slice the chicken breasts in half horizontally to create six fillets.
    • Cover the fillets with clingfilm and flatten using a rolling pin until they’re even in thickness.
  2. Step 2: Marinate the Chicken
    • In a shallow bowl, whisk eggs with minced garlic, parsley, salt, and black pepper.
    • Coat the chicken fillets thoroughly, cover, and refrigerate for at least 30 minutes (overnight for deeper flavour).
  3. Step 3: Cook the Tomato Sauce
    • Heat avocado oil in a pan. Sauté onions on high heat for 2-3 minutes, then add minced garlic and cook for an additional minute.
    • Stir in passata, sugar, Mediterranean seasoning, salt, and pepper. Simmer on low heat for 5 minutes. Remove from heat and set aside.
  4. Step 4: Prepare the Coating

    Combine breadcrumbs, Parmesan, and garlic powder in a shallow bowl.

  5. Step 5: Coat the Chicken
    • Remove the marinated chicken from the fridge.
    • Dredge each piece in the breadcrumb mixture, ensuring an even coating.
    • Arrange the fillets on a wire rack over a baking tray.
  6. Step 6: Air Fry the Chicken
    • Preheat Ninja Woodfire to 180°C (Air Fry mode).
    • Spray chicken with canola oil and cook for 15 minutes, flipping halfway and spraying again.
  7. Step 7: Top & Bake
    • Preheat Ninja Woodfire to 160°C (Bake mode).
    • Spread a layer of tomato sauce over each chicken fillet.
    • Top generously with mozzarella.
    • Bake until the cheese is melted, golden, and bubbling (about 10 minutes).
  8. Step 8: Rest & Serve
    • Let the chicken rest for 5 minutes before serving.
    • Pair with a side of salad, pasta, or crusty garlic bread for the ultimate feast.

Equipment

Affiliate Disclosure: This post may contain affiliate links. If you buy a product using these links, we get a commission at no extra cost to you. Your support helps keep the BBQ magic alive, and we thank you in advance!

Note

Pellet Tip: Add a handful of Ninja Woodfire pellets for extra smoky flavour.

Make Ahead: Prep the chicken and sauce a day in advance to save time.

Keywords: chicken parmigiana, Ninja Woodfire recipes, Italian BBQ, family meals, cheesy chicken, easy dinner recipes
Lee Bishop - Smoke & Sear

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🔥 NEW GEAR DROP – THE RAVEN HAS LANDED 🔥

Back in 2021, I’d just built my little BBQ website, wasn’t really using Facebook, and had around 4,000 Insta followers . . . still finding my feet in the smoke game.

Then out of nowhere – Bradley Smoker dropped me a message.

Wanna help us create some content?

Honestly, I was blown away.

Fast forward 4 years and they’ve only gone and done it again – this time with their new Raven Smoker. And let me tell ya . . . this thing’s an absolute weapon.

✅ Hot & Cold smoking
✅ Dual built-in probes
✅ Bluetooth monitoring via the app
✅ Sleek AF portable folding table (seriously – best I’ve seen)

So far I’ve just unboxed, built and seasoned it ready for the first cook . . . and I can’t wait to get stuck in!

But now the big question is . . .

What should go on first?!

Let me know what you’d christen the Raven with 👇

#gifted #BradleyRaven

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Open
🔥 NEW GEAR DROP – THE RAVEN HAS LANDED 🔥 Back in 2021, I’d just built my little BBQ website, wasn’t really using Facebook, and had around 4,000 Insta followers . . . still finding my feet in the smoke game. Then out of nowhere – Bradley Smoker dropped me a message. Wanna help us create some content? Honestly, I was blown away. Fast forward 4 years and they’ve only gone and done it again – this time with their new Raven Smoker. And let me tell ya . . . this thing’s an absolute weapon. ✅ Hot & Cold smoking ✅ Dual built-in probes ✅ Bluetooth monitoring via the app ✅ Sleek AF portable folding table (seriously – best I’ve seen) So far I’ve just unboxed, built and seasoned it ready for the first cook . . . and I can’t wait to get stuck in! But now the big question is . . . What should go on first?! Let me know what you’d christen the Raven with 👇 #gifted #BradleyRaven

The Picanha Tasting Board Nobody Asked For . . .

Big thanks to @villagebutchers for the stunning picanha and @meatermade for hooking me up with the new Meater Pro XL - so I figured it was time to get the kids properly educated.

Sliced the picanha into 4 steaks.

Cooked to 4 different levels of doneness.

Served with 4 sauces: cowboy butter, chimichurri, peppercorn, and red pepper.

Fire-roasted sweetcorn and cherry toms on the side for good measure.

The mission: Find out how they really like their steak.

The result: Medium rare / medium. Cowboy butter all round.

The well-done one? The dog’s still licking her chops.

Job done. Legends!

Cooked on the Kamado Joe, tracked to perfection with the Meater, and devoured in minutes.

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Open
The Picanha Tasting Board Nobody Asked For . . . Big thanks to @villagebutchers for the stunning picanha and @meatermade for hooking me up with the new Meater Pro XL - so I figured it was time to get the kids properly educated. Sliced the picanha into 4 steaks. Cooked to 4 different levels of doneness. Served with 4 sauces: cowboy butter, chimichurri, peppercorn, and red pepper. Fire-roasted sweetcorn and cherry toms on the side for good measure. The mission: Find out how they really like their steak. The result: Medium rare / medium. Cowboy butter all round. The well-done one? The dog’s still licking her chops. Job done. Legends! Cooked on the Kamado Joe, tracked to perfection with the Meater, and devoured in minutes.