Air Fryer Teriyaki Chicken Recipe

Introduction

Air Fryer Teriyaki Chicken is a quick and delicious way to enjoy tender, flavorful chicken with a sticky, glossy teriyaki glaze. This recipe delivers crispy edges and juicy meat, perfect for a weeknight dinner or meal prep.

Ingredients

• 6 bone-in or boneless chicken thighs
• 1 tbsp avocado oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp ground ginger
• ½ tsp black pepper
• ¾ tsp kosher salt
• ¼ cup Bachan’s teriyaki sauce (or teriyaki sauce of your choice)
• Optional: sesame seeds and sliced green onions for garnish

Instructions

1. Step 1: Pat the chicken thighs dry with paper towels on both sides to remove excess moisture. This step helps achieve a crisp, browned finish in the air fryer.
2. Step 2: Place the chicken in a large bowl and drizzle with avocado oil. Sprinkle garlic powder, onion powder, smoked paprika, ground ginger, black pepper, and kosher salt over the chicken. Toss with your hands or tongs to coat each piece evenly.
3. Step 3: Lightly spray or brush the air fryer basket with oil. Arrange the chicken thighs in a single layer with space between them to ensure even browning. Avoid overcrowding.
4. Step 4: Cook the chicken at 380°F depending on the cut:
   • Boneless thighs: Air fry for 10 minutes, then flip and cook for another 6–8 minutes.
   • Bone-in thighs: Air fry for 12 minutes, then flip and cook for another 10–12 minutes.

   The chicken should be browned and almost cooked through at this point.

5. Step 5: Brush each thigh generously with teriyaki sauce. Return the chicken to the air fryer and cook for an additional 2–3 minutes. This will thicken the sauce and create a sticky, glossy finish.
6. Step 6: Let the chicken rest for a few minutes to allow the juices to settle. Garnish with sesame seeds and sliced green onions if desired before serving.

Tips & Variations

• Use bone-in thighs for extra juicy, flavorful chicken, but boneless works well for quicker cooking.
• If you don’t have avocado oil, substitute with any neutral oil like vegetable or canola oil.
• For added spice, sprinkle a pinch of chili flakes or drizzle a little sriracha over the finished chicken.
• Serve with steamed rice and sautéed vegetables for a complete meal.

Storage

Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the air fryer or oven at 350°F for 5–8 minutes to maintain crispiness. Avoid microwaving if possible to keep the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless chicken breasts can be used, but they cook faster and may dry out more easily. Adjust the cooking time accordingly and monitor closely to avoid overcooking.

Can I make this recipe gluten-free?

Absolutely. Use a gluten-free teriyaki sauce or make your own with tamari sauce to keep this dish gluten-free without sacrificing flavor.

Air Fryer Teriyaki Chicken Recipe

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★★★★★

4.7 from 94 reviews

This Air Fryer Teriyaki Chicken recipe delivers crispy, juicy chicken thighs infused with a flavorful blend of spices and topped with a sticky, glossy teriyaki glaze. Using an air fryer, it achieves the perfect balance of crispy edges and tender meat without the need for deep frying. Garnished with sesame seeds and green onions, this quick and easy dish is perfect for a weeknight dinner or meal prep.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 24 minutes
• Total Time: 34 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Air Frying
• Cuisine: Japanese-inspired

Ingredients

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Chicken and Seasoning

• 6 bone-in or boneless chicken thighs
• 1 tbsp avocado oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp ground ginger
• ½ tsp black pepper
• ¾ tsp kosher salt

Teriyaki Sauce and Garnish

• ¼ cup Bachan’s teriyaki sauce (or teriyaki sauce of your choice)
• Optional: sesame seeds for garnish
• Optional: sliced green onions for garnish

Instructions

1. Dry the chicken: Pat the chicken thighs dry thoroughly using paper towels on both sides to ensure a crisp, browned finish in the air fryer.
2. Season the chicken: Place the chicken in a large bowl, drizzle with avocado oil, then sprinkle with garlic powder, onion powder, smoked paprika, ground ginger, black pepper, and kosher salt. Toss well using your hands or tongs until all pieces are evenly coated.
3. Prepare the air fryer: Lightly spray or mist the air fryer basket with oil to prevent sticking. Arrange the seasoned chicken thighs in a single layer with space between each piece to allow proper browning.
4. Air fry the chicken: For boneless thighs, cook at 380°F for 10 minutes, then flip and cook for another 6–8 minutes. For bone-in thighs, cook at 380°F for 12 minutes, flip, and cook another 10–12 minutes. The chicken should be browned and almost cooked through by this point.
5. Apply teriyaki sauce and finish cooking: Brush each cooked chicken thigh generously with the teriyaki sauce. Return to the air fryer and cook for an additional 2–3 minutes so the sauce thickens and adheres, creating a sticky, glossy finish.
6. Rest and garnish: Let the chicken rest for a few minutes to allow juices to settle. Garnish with sesame seeds and sliced green onions if desired before serving.

Notes

• Drying the chicken well before seasoning helps achieve a crispier skin texture in the air fryer.
• Do not overcrowd the air fryer basket; leave space between the chicken pieces for even cooking and browning.
• Adjust cooking times slightly based on the size and thickness of your chicken thighs.
• Use your favorite teriyaki sauce if Bachan’s is unavailable; a homemade teriyaki glaze also works well.
• Letting the chicken rest after cooking helps keep it juicy.

Keywords: Air Fryer Teriyaki Chicken, Crispy Chicken Thighs, Easy Teriyaki Recipe, Air Fryer Dinner, Japanese Chicken Thighs