Air Fryer Teriyaki Chicken Thighs

These air fryer teriyaki chicken thighs are a game changer! Get ready for crispy, flavorful chicken with minimal effort.

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Four glazed chicken thighs garnished with sesame seeds and chopped green onions are arranged on a white plate.

If you’re looking for a quick and flavorful dinner idea, these air fryer teriyaki chicken thighs are here to save the day! This recipe is juicy, sticky, and packed with that slightly sweet, slightly salty teriyaki goodness we all know and love.

A white plate with five glazed chicken thighs garnished with sesame seeds and chopped green onions, placed on a woven mat with garlic, ginger, and green onions nearby.

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Cooked to perfection in your air fryer, these chicken thighs are tender on the inside with a caramelized glaze on the outside. It’s a winning dish that’s ridiculously simple to make and guaranteed to become a favorite in your rotation!

The Air Fryer is a staple in our kitchen for cooking at home. We can’t get enough of these teriyaki chicken thighs. I love them because they’re easy to throw together (weeknight dinners, I’m looking at you!). Additionally, the air fryer makes cleanup a breeze, allowing me more time to relax after dinner.

If you’re a fan of quick chicken air fryer recipes, then you’ve got to try this Air Fryer Chicken Cordon Bleu next. And if you’re already an air fryer addict, add this Air Fryer Soy Sauce Chicken recipe to your must-try list.

Ingredients

Here’s a quick overview of everything you’ll need to create the most mouthwatering air fryer teriyaki chicken thighs. For the full ingredient amounts, check out the printable recipe card at the bottom of this post.

Chicken thighs: Use bone-in for extra flavor or boneless for convenience—both work well in this recipe.
Soy sauce: Adds a rich, savory flavor as the base of the sauce.
Honey: Sweetens the dish and balances the saltiness of the soy sauce. You can substitute with maple syrup for a slightly different taste.
Rice vinegar: Provides a tangy kick to brighten up the flavors.
Sesame oil: Adds a nutty, aromatic depth to the dish.
Garlic: Freshly minced garlic adds a bold and robust flavor to the sauce—don’t skip this!
Ginger: Use grated or minced ginger for a warm, slightly spicy undertone that complements the other flavors beautifully.
Cornstarch: A small amount of cornstarch thickens the sauce to a perfect consistency.
Water: Helps dilute the sauce slightly, ensuring it coats the chicken evenly without being overpowering.
Optional garnishes: Sprinkle sesame seeds and chopped green onions on top for extra texture, color, and a fresh finish.

Instructions

This recipe is super straightforward, but here’s an overview of the steps to make your life even easier. Full instructions, including exact times and measurements, can be found in the printable recipe card below.

Raw chicken pieces marinating in a clear plastic bag with a dark sauce and visible seasonings.

Step 1: Mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a bowl to create a sweet-and-savory blend. Add the chicken thighs, ensuring they’re fully coated. Marinate in the fridge for deeper flavor.

Four raw, marinated chicken breasts are placed inside an air fryer basket, ready to be cooked.

Step 2: Preheat your air fryer and spray the basket lightly with cooking oil. Place the marinated chicken thighs in the basket in a single layer and cook, flipping halfway through.

Five pieces of cooked, glazed chicken thighs resting in the basket of an air fryer.

Step 3: Pour the leftover marinade into a saucepan and simmer to thicken and make it safe to use. For a thicker glaze, whisk in a cornstarch slurry (cornstarch mixed with water) while simmering.

Four pieces of glazed chicken partially submerged in a brown sauce in a white dish, with metal tongs resting on the side.

Step 4: Toss the cooked chicken in the thickened teriyaki sauce until evenly coated. Garnish with sesame seeds and chopped green onions, then serve for a restaurant-style finish!

Hint: If you’re using a smaller air fryer, you may need to cook the chicken in batches to ensure even cooking.

Storage

Storage – Leftover chicken thighs can be stored in an airtight container in the fridge for up to 3 days.
Freezing – Pop the chicken into a freezer-safe container or bag (with the sauce!) and freeze for up to 3 months. Just thaw it in the fridge overnight before reheating.
Reheating – Reheat the chicken in your air fryer at 350°F for about 5–7 minutes until warmed through. You can also microwave it, but the air fryer keeps it crisp!

Grilled chicken pieces glazed with sauce, garnished with sesame seeds and chopped green onions, held by wooden tongs on a white plate.

Wendy’s Tips

Save some of the teriyaki sauce to drizzle fresh over the reheated chicken! Trust me, it’ll taste just as amazing as the first day.
Don’t limit yourself to just using this teriyaki chicken as a main dish. Get creative and use it as a protein topping for salads or wraps, or even add it to your stir-fry for an extra burst of flavor.
Feeling adventurous? Switch up the marinade by adding different spices or ingredients like honey, garlic, or ginger.
Looking to make this dish even healthier? Opt for boneless, skinless chicken breasts and reduce the amount of sugar in the marinade.

What To Serve With Air Fryer Teriyaki Chicken Thighs

Rice: White rice is a classic pairing that soaks up the savory teriyaki sauce perfectly. But if you want to take it up a notch, try it with some Instant Pot Mexican Rice.
Roasted Broccoli and Brussels Sprouts: Crispy, caramelized broccoli and Brussels sprouts adds a nutritious and slightly smoky flavor to the meal. Drizzle with a little sesame oil or soy sauce for added depth.
Bell Pepper Cucumber Salad: A light, refreshing option that is perfect for balancing the richness of the chicken.
Slow Cooker Sweet Potato Casserole: Creamy and slightly sweet, this pairs beautifully with the tangy teriyaki glaze.

Five pieces of glazed, grilled chicken garnished with sesame seeds and chopped green onions are arranged on a white plate.

FAQs

How do I know when the chicken is cooked?

Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C). This is the safest way to ensure perfectly cooked chicken every time.

Do I have to use cornstarch to thicken the sauce?

Not at all! If you prefer, you can skip the cornstarch and simply simmer the sauce longer to reduce it naturally.