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.
Yield: 3
Calories: 306kcal
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.
Notes
Important: Keep the reserved marinade completely separate from the marinade that touches the raw chicken.
Nutrition
Calories: 306kcal | Carbohydrates: 28g | Protein: 33g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 143mg | Sodium: 1672mg | Potassium: 569mg | Fiber: 0.5g | Sugar: 24g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg
Tried this recipe?Leave a 5 star review!