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Some nights, I just want dinner to be simple but still feel like something I’d be excited to order at a restaurant, and that’s exactly what these air fryer teriyaki chicken thighs deliver. They’re juicy, flavorful, and coated in a glossy homemade sauce that’s just the right balance of savory and sweet. They have that grilled chicken flavor without having to fire up your grill.
This is the kind of recipe that checks all the boxes for our focus here at Heavenly Home Cooking: elevated flavor, minimal effort, and weeknight friendly.
I usually get the marinade going earlier in the day while I’m testing or photographing something else, then come dinnertime, the air fryer takes care of the rest. My husband loves this one with steamed broccoli and rice, but I’ve also served it with crispy salad greens or even tucked into wraps. If you enjoy flavorful, fuss-free dinners like this one, you might also like my teriyaki shrimp stir fry, chicken pesto flatbread, garlic fried rice, or chicken limone.
Reasons to Love This Recipe
Ingredient Overview
Be sure to check out the full recipe and ingredient list below
Here’s a quick look at what you’ll need to make this recipe, along with a few simple swaps if you’re missing something:
- Chicken Thighs. Boneless, skinless thighs work best for this recipe because they stay juicy in the air fryer. You can substitute boneless, skinless chicken breasts. Just be sure to adjust the cook time, as they may cook faster and can dry out more easily.
- Soy Sauce. Low-sodium soy sauce is recommended to keep the sauce from becoming overly salty. For a gluten-free option, tamari works well. Coconut aminos can also be used, but you may want to reduce the sugar slightly since they’re sweeter.
- Brown Sugar. This adds depth and balances the saltiness of the soy sauce. Honey is a great substitute if you prefer a naturally sweetened option.
- Rice Vinegar. Provides a gentle acidity that brightens up the sauce. White wine vinegar will also work in a pinch.
- Sesame Oil. Used in both the marinade and sauce to add flavor.
- Garlic & Ginger. Fresh is ideal here. If needed, you can substitute ¼ teaspoon each of garlic powder and ground ginger in the sauce.
- Cornstarch & Water. This quick slurry helps thicken the sauce. Arrowroot powder or tapioca starch can be used instead if needed.
- Sesame Seeds & Green Onions. Optional, but highly recommended for garnish. They add a nice pop of texture and color. You can also use chopped cilantro or a sprinkle of red pepper for something different.
Ingredient Spotlight: Chicken Thighs
When it comes to air fryer recipes, chicken thighs are hard to beat. They stay juicy, develop beautiful caramelization, and are more forgiving than chicken breasts. Boneless, skinless thighs cook quickly and soak up flavor beautifully, which is perfect for teriyaki.
Why we love them:
- Richer flavor than chicken breast.
- Moist and tender, even after air frying
- Budget-friendly and easy to find
Can you use chicken breast instead?
Absolutely. Just keep a close eye on doneness. Breasts can dry out faster. Slice them into evenly sized pieces for more consistent cooking.
Step-by-Step Instructions with Photos
This is a brief overview. Be sure to check out the full recipe and ingredient list below
Step 3: Cook for 1–2 minutes, until slightly thickened. Remove from heat and let cool.
Step 4: Set aside ¼ cup of the sauce to use for brushing and serving.
Cover and refrigerate for 30 minutes to 4 hours. Discard the marinade after use.
Tips for Success
- Don’t skip the marinade. Even 30 minutes makes a big difference in flavor. Letting the chicken soak in the sauce helps tenderize the meat and infuse it with that signature teriyaki flavor.
- Use a thermometer. An instant-read thermometer is the easiest way to ensure your chicken is perfectly cooked—165 F (74 C) is the sweet spot for juicy, safe-to-eat chicken.
- Avoid overcrowding. Give the chicken space in the air fryer basket so the hot air can circulate evenly. If needed, cook in batches.
- Let the sauce cool before marinating. Hot sauce can start cooking the chicken prematurely. Make sure the marinade is fully cooled before adding it to the bowl.
- Glaze at the end. A final brush of reserved sauce after cooking gives the chicken that glossy, sticky finish that makes it look (and taste) like it came from your favorite restaurant.
- Add a finishing touch. Sesame seeds and sliced green onions aren’t just garnish—they add crunch and freshness that balance the sweet-savory glaze.
Storage and Reheating
Storage:
Let the chicken cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
Reheating:
Microwave it in short bursts until heated through. Add a small spoonful of the reserved sauce (if you saved any) to keep it moist.
Freezing:
You can freeze the cooked chicken thighs for up to 2 months. Let them cool completely, wrap tightly, and store in a freezer-safe container. Thaw overnight in the fridge before reheating.
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Recipes to Try Next
Air Fryer Teriyaki Chicken Thighs Recipe
Equipment
Ingredients
Teriyaki Sauce:
- ¼ cup low-sodium soy sauce (Note 1)
- 3 tablespoons brown sugar or honey (Note 2)
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil optional, for depth of flavor
- 1 clove garlic minced
- ½ teaspoon freshly grated ginger
- ½ teaspoon cornstarch
- 1 tablespoon water
Chicken:
- 1 tablespoon sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon black pepper
- 4 boneless, skinless chicken thighs
Garnish:
- 1 tablespoon sesame seeds
- 2 green onions thinly sliced
Instructions
- In a small saucepan, combine ¼ cup low-sodium soy sauce, 3 tablespoons brown sugar or honey, 2 tablespoons rice vinegar, 1 teaspoon sesame oil (if using), 1 clove garlic, and ½ teaspoon freshly grated ginger. Stir and bring to a gentle simmer over medium heat.
- In a separate small bowl, whisk together the ½ teaspoon cornstarch and 1 tablespoon water to make a slurry. Slowly pour the slurry into the simmering sauce, stirring continuously.
- Cook for 1–2 minutes, until slightly thickened. Remove from heat and let cool.
- Reserve ¼ cup of this sauce for brushing and serving later.
- In a large bowl, mix the 1 tablespoon sesame oil, ½ teaspoon garlic powder, ½ teaspoon ground ginger, and ½ teaspoon black pepper. Add the 4 boneless, skinless chicken thighs and the remaining cooled teriyaki sauce. Toss to coat evenly.Cover and refrigerate for at least 30 minutes, or up to 4 hours.Discard the marinade after removing the chicken (Note 3).
- Preheat your air fryer to 375 F (190 C) for 3–5 minutes (Note 4).Place the chicken thighs in a single layer in the air fryer basket.
- Cook for 10 minutes. Flip the chicken, brush with the reserved teriyaki sauce, and cook for an additional 8–10 minutes, or until the internal temperature reaches 165 F (74 C) (Note 5).For caramelized edges, increase the temperature to 400°F (200°C) during the last 2 minutes (Note 6).
- Brush the cooked chicken with more of the reserved teriyaki sauce. Sprinkle with 1 tablespoon sesame seeds and 2 green onions.Serve the chicken thighs over steamed rice with stir-fried vegetables or a crisp green salad.
Notes
- Low-sodium soy sauce helps prevent the dish from tasting overly salty.
- You can substitute honey for brown sugar for a lighter, subtly floral sweetness.
- For food safety, discard any marinade that has been in contact with raw chicken.
- Preheating helps the chicken cook more evenly and brown better.
- Use an instant-read thermometer to ensure the chicken is fully cooked without drying it out.
- This quick temperature boost at the end gives the edges a light caramelization without drying out the chicken.
