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Air Fryer Teriyaki Chicken Thighs Recipe

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4.4 from 1 review

  • Author: Sara
  • Total Time: 28 minutes
  • Yield: 4 servings

Description

These Air Fryer Teriyaki Chicken Thighs are juicy, tender, and packed with a flavorful homemade teriyaki glaze. The chicken is marinated in a savory-sweet sauce, air fried to crispy perfection, then coated with a sticky, caramelized teriyaki sauce made from scratch. Ready in just 30 minutes, this quick and easy recipe is perfect for a weeknight dinner served over rice and garnished with sesame seeds and green onions.

Ingredients

Chicken

  • 4 bone-in skin-on chicken thighs

Teriyaki Sauce

  • ½ cup low sodium soy sauce
  • ¼ cup brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, grated
  • ½ teaspoon ground black pepper
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 2 teaspoons water (for cornstarch slurry)

Garnish

  • 2 teaspoons sesame seeds
  • 2 teaspoons chopped green onions

Instructions

  1. Preheat Air Fryer: Preheat your air fryer to 380°F (193°C) for about 3-5 minutes to ensure even cooking and a crispy skin.
  2. Prepare Chicken: Pat the chicken thighs dry thoroughly with paper towels to remove excess moisture; this helps the skin crisp up nicely.
  3. Make Teriyaki Sauce: In a small bowl, combine soy sauce, rice vinegar, minced garlic, grated ginger, ground black pepper, and sesame oil. Mix well to create the marinade and sauce base.
  4. Marinate Chicken: Add about one-third of the prepared sauce to the chicken thighs, coating them evenly. Marinate for at least 30 minutes to infuse the flavors deeply into the meat.
  5. Thicken Remaining Sauce: Pour the remaining teriyaki sauce into a skillet over medium heat. Simmer for 2 minutes, then whisk in a cornstarch slurry made by mixing 1 teaspoon cornstarch with 2 teaspoons water. Stir continuously until the sauce thickens in about 2 minutes. Remove from heat and set aside.
  6. Air Fry Chicken (First Cook): Place the marinated chicken thighs skin-side down in the air fryer basket without overcrowding. Cook for 8-10 minutes to start rendering fat and crisping the skin.
  7. Brush with Sauce: Generously brush both sides of the chicken thighs with the thickened teriyaki sauce, ensuring a sticky glaze layer forms on the surface.
  8. Air Fry Chicken (Second Cook): Return the chicken to the air fryer and cook for an additional 7-8 minutes. This step caramelizes the sauce and locks in moisture, creating a glossy, flavorful finish.
  9. Garnish and Serve: Remove the chicken thighs from the air fryer. Garnish with sesame seeds and chopped green onions for crunch and a fresh burst of flavor. Serve over a bed of steamed rice for a complete meal.

Notes

  • For best results, do not overcrowd the air fryer basket to ensure even cooking and crispy skin.
  • Marinating the chicken longer than 30 minutes, up to overnight, will deepen the flavor.
  • You can adjust the sweetness by varying the amount of brown sugar in the sauce.
  • Use low sodium soy sauce to control salt content.
  • If you prefer skinless chicken thighs, reduce the cooking time slightly to prevent drying.
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Dinner
  • Method: Air Frying
  • Cuisine: Japanese

Find it online: https://sarabaking.com/air-fryer-teriyaki-chicken-thighs-recipe/