Air Fryer Teriyaki Chicken
This Air Fryer Teriyaki Chicken is an easy weeknight dinner with juicy chicken thighs coated in a sweet, savory, sticky teriyaki sauce. The chicken marinates in a simple homemade sauce made with soy sauce, brown sugar, ginger, and garlic, then cooks quickly in the air fryer until nicely browned and tender.
The best part is the reserved marinade gets simmered into a thick, glossy sauce that’s brushed over the chicken just before serving. Add a sprinkle of green onion and you’ve got a flavorful dinner that’s much better than takeout!
Serve this easy teriyaki chicken over steamed rice with broccoli or your favorite stir-fried vegetables for a complete meal.
How To Make Air Fryer Teriyaki Chicken
(More detailed instructions in recipe card below.)
- Make the Teriyaki Sauce. In a medium bowl, whisk together the low-sodium soy sauce, brown sugar, rice wine vinegar, minced ginger, and garlic powder. In a separate small bowl, whisk the cornstarch into the cold water until smooth. Whisk the cornstarch mixture into the soy sauce mixture.
- Reserve some of the marinade. Pour half of the marinade into a small bowl. Cover it and refrigerate it. This reserved portion will become the sauce that you brush over the cooked chicken.
- Marinate the chicken. Trim the chicken thighs and place them in a large zip-top bag. Pour the remaining marinade over the chicken. Seal the bag and turn it several times to coat the chicken evenly. Refrigerate for at least 30 minutes and up to 8 hours.
- Dry the chicken. Remove the chicken from the marinade and discard the used marinade. Blot the chicken dry with paper towels. Removing excess marinade helps the chicken brown better in the air fryer.
- Air Fry. Air fry for 16 to 18 minutes, flipping halfway through if desired.
- Make the Teriyaki Sauce. While the chicken cooks, pour the reserved marinade into a small saucepan. Bring it to a simmer and cook until it thickens into a glossy sauce.
- Brush with Sauce. Brush the thickened teriyaki sauce generously over the cooked chicken. Sprinkle with green onion and serve.
Tips For The Best Air Fryer Teriyaki Chicken
- Don’t skip the marinade. Even 30 minutes gives the chicken extra flavor, although you can marinate it for up to 8 hours.
- Blot the chicken dry. Excess marinade can prevent the chicken from browning properly.
- Don’t overcrowd the air fryer. Arrange the thighs in a single layer with some space between them. Cook in 2 batches if necessary.
- Cook the sauce separately. Never use marinade that has been in contact with raw chicken unless it has been thoroughly cooked.
How Long Do You Marinate The Chicken?
Marinate the chicken for at least 30 minutes for good flavor. You can marinate it for up to 8 hours.
I wouldn’t recommend marinating the chicken much longer than that. The vinegar in the marinade can begin to affect the texture of the chicken if it sits for too long.
Can I Use Chicken Breasts?
es. Boneless, skinless chicken breasts can be substituted for the thighs, but they cook differently and are easier to overcook.
Use a meat thermometer and remove them from the air fryer once they reach 165°F.
Chicken thighs are more forgiving and tend to stay juicier, which is why they’re my preferred choice for this recipe.
What To Serve With Teriyaki Chicken
Turn this into a complete meal by serving the chicken with:
- White Rice
- Steamed Broccoli
- Stir-Fried Vegetables
- Asian Cucumber Salad
- Sliced pineapple
How To Store
Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 to 4 days.
This Air Fryer Teriyaki Chicken is an easy way to get juicy, flavorful chicken with a sticky homemade teriyaki sauce right at home. Serve it with rice and vegetables for a quick dinner that’s sure to become a family favorite.
More Easy Air Fryer Recipes
- Air Fryer Crispy Curry Drumsticks
- Air Fryer Salmon Bites
- Air Fryer Pesto Stuffed Chicken
- Air Fryer Balsamic Chicken Thighs
Air Fryer Teriyaki Chicken
Equipment
Materials
- ½ cup low-sodium soy sauce
- ⅓ cup packed light brown sugar
- 2 tablespoons rice wine vinegar
- 1 teaspoon minced ginger
- ½ teaspoon garlic powder
- 2 teaspoons cornstarch
- ¼ cup cold water
- 4 to 6 boneless skinless chicken thighs
- 1 green onion sliced
Instructions
- Add first 5 ingredients to a medium bowl and whisk.
- In a small bowl, whisk the cornstarch into the water. Whisk into the soy sauce mixture.Pour half the marinade into a small bowl. Cover with plastic wrap and refrigerate.
- Trim the chicken thighs of fat and add to a large zip top bag. Pour in the remaining marinade. Seal the bag and turn to coat the chicken.Refrigerate for at least 30 minutes and up to 8 hours.
- Remove chicken from marinade and blot dry on paper towels. Discard marinade.
- Preheat air fryer to 400 degrees. Lightly spray the basket with oil and add the chicken.Note: Cook chicken in 2 batches if necessary.
- Air fry for 16 to 18 minutes or until internal temperature reaches 175 to 180 degrees.Note: Chicken is considered done when it reaches 165 degrees but the texture of chicken thighs is better when it is cooked to 175-180 degrees.
- Place the reserved marinade in a small saucepan and simmer until thickened. Brush on the chicken.
- Sprinkle chicken with green onion and serve.
