I’ve always loved how chicken thighs soak up flavor so beautifully, and when I discovered how perfectly they crisp up in the air fryer, it completely changed my weeknight dinner game. This teriyaki version is sticky, savory, and just a little sweet—the kind of dish that makes you go back for seconds without hesitation. Plus, it’s quick to make and doesn’t require much babysitting, which is a win on busy evenings.
The air fryer does all the hard work for me, giving the thighs golden edges while locking in that juicy tenderness inside. Toss them with a glossy homemade teriyaki sauce and suddenly you’ve got a meal that feels special, even if it only took 30 minutes from start to finish. Trust me, once you try this, it’ll become one of your go-to chicken recipes.
What You Need To Make This Recipe
Chicken thighs: Boneless, skinless chicken thighs are ideal for this dish because they stay juicy and tender during cooking. Unlike chicken breasts, thighs are forgiving and hold up well to the air fryer’s high heat without drying out.
Soy sauce: This is the backbone of any teriyaki sauce, adding that deep, salty umami flavor. Opt for low-sodium soy sauce if you want more control over the saltiness.
Brown sugar: A touch of sweetness balances the salty soy sauce. Brown sugar adds a subtle molasses note that gives the sauce more depth than white sugar alone.
Garlic: Fresh garlic cloves add a sharp, aromatic kick that cuts through the sweetness. If you’re short on time, garlic powder can work, but fresh is always more flavorful.
Ginger: A bit of grated fresh ginger makes the sauce lively and warm. It pairs beautifully with soy and garlic, giving the teriyaki sauce its signature taste.
Rice vinegar: This adds a little tang to balance out the sweet and salty notes. If you don’t have rice vinegar, apple cider vinegar is a good substitute.
Honey: Just a drizzle of honey adds natural sweetness and a sticky glaze-like finish. It also helps the sauce cling to the chicken beautifully.
Cornstarch: This thickening agent ensures the teriyaki sauce coats the chicken instead of pooling at the bottom. A quick slurry with water is all you need.
Sesame seeds: Sprinkled on top, they add a light nutty crunch and a restaurant-style finish.
Green onions: Freshly sliced green onions brighten up the dish with a crisp, oniony bite and a pop of color.
Ingredients List
- 6 boneless, skinless chicken thighs
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 garlic cloves, minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
- 1 tablespoon sesame seeds
- 2 green onions, sliced
How to Make Air Fryer Teriyaki Chicken Thighs
Step 1: Marinate the chicken
In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, rice vinegar, and honey. Place the chicken thighs in the mixture, making sure they’re well coated. Let them marinate for at least 20 minutes, or up to overnight for maximum flavor.
Step 2: Cook in the air fryer
Preheat the air fryer to 380°F (190°C). Lightly grease the basket to prevent sticking, then arrange the chicken thighs in a single layer. Cook for 18–20 minutes, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Step 3: Make the teriyaki glaze
While the chicken cooks, pour the leftover marinade into a small saucepan. Bring it to a simmer, then stir in the cornstarch slurry (cornstarch mixed with water). Continue cooking until the sauce thickens into a glossy glaze.
Step 4: Combine and garnish
Once the chicken is done, brush it generously with the teriyaki glaze. Sprinkle sesame seeds and sliced green onions on top before serving.
Tips for Making this Recipe
- Don’t overcrowd the air fryer basket—cook in batches if needed for even crisping.
- For an extra sticky finish, brush the chicken with some glaze halfway through cooking.
- Fresh garlic and ginger really elevate the sauce, but you can use powders if you’re in a rush.
- If you prefer darker, more caramel-like flavor, substitute half the brown sugar with maple syrup.
- Serve with steamed rice, stir-fried veggies, or even over noodles for a complete meal.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but keep in mind that chicken breasts cook faster and can dry out more easily. Reduce the cooking time and check doneness with a thermometer.
Can I make this recipe gluten-free?
Absolutely! Just swap the soy sauce for tamari or coconut aminos.
Do I have to marinate the chicken?
A short marinade helps infuse flavor, but if you’re short on time, you can skip it and just coat the chicken in sauce after cooking.
How long does this keep?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or microwave before serving.
Can I freeze this dish?
Yes, you can freeze the cooked chicken thighs without the glaze for up to 2 months. Add the glaze after reheating for best texture.