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Top-down view of a bowl filled with teriyaki chicken thighs, white rice, and broccoli, garnished with sesame seeds and green onions, with chopsticks resting on the bowl.

Air Fryer Teriyaki Chicken Thighs Recipe

These air fryer teriyaki chicken thighs are tender, full of flavor, and super easy to make. The homemade sauce is sweet and savory, and the air fryer gives the chicken those delicious, caramelized edges—no stove or oven needed.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 237kcal
Author: Sandra

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

  1. Low-sodium soy sauce helps prevent the dish from tasting overly salty.
  2. You can substitute honey for brown sugar for a lighter, subtly floral sweetness.
  3. For food safety, discard any marinade that has been in contact with raw chicken.
  4. Preheating helps the chicken cook more evenly and brown better.
  5. Use an instant-read thermometer to ensure the chicken is fully cooked without drying it out.
  6. This quick temperature boost at the end gives the edges a light caramelization without drying out the chicken.

Nutrition

Calories: 237kcal | Carbohydrates: 12g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 679mg | Potassium: 386mg | Fiber: 1g | Sugar: 9g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg