Air Fryer Teriyaki Chicken Thighs

$For this tasty dish, you need four bone-in, skin-on chicken thighs. The skin keeps the meat juicy and adds crunch. The marinade is where the magic happens. Gather these items: - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon cornstarch - 1 tablespoon water These ingredients work together to create a sweet and savory flavor. To make your dish look and taste even better, use: - Sesame seeds for garnish - Sliced green onions for garnish These add a nice touch and extra flavor to your meal. {{ingredient_image_2}} To make the marinade, grab a medium bowl. Combine these ingredients: - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated Whisk these ingredients until they blend well. The mix will bring a lot of flavor to the chicken. Take your chicken thighs and place them in a resealable bag or a shallow dish. Pour the marinade over the chicken. Make sure each thigh gets coated. Seal the bag or cover the dish with plastic wrap. Let the chicken sit in the fridge for at least 30 minutes, or up to 2 hours. This allows the flavors to soak in. Preheat your air fryer to 375°F (190°C). Remove the chicken from the marinade. Shake off any extra liquid. Place the thighs skin-side down in the air fryer basket. Cook for 10 minutes. This phase gives the chicken a nice sear. While the chicken cooks, take the leftover marinade and pour it into a small saucepan. Heat it on medium until it starts to boil. Lower the heat and let it simmer for about 5 minutes. In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water. Add this mix to the simmering sauce. Stir until it thickens, then take it off the heat. After the first 10 minutes, flip the chicken thighs over so they are skin-side up. Brush them with some of the thickened sauce. Cook for another 10 to 12 minutes. Ensure the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy. Once the chicken is done, take it out of the air fryer. Let it rest for about 5 minutes. This step helps keep the chicken juicy. To get the best flavor, marinate your chicken thighs. Use a mix of low-sodium soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Coat the thighs well and let them sit in the fridge for at least 30 minutes. If you can, let them marinate for up to 2 hours. This extra time makes a big difference in taste. Crispy skin is a must for great chicken. Start by cooking the thighs skin-side down in the air fryer. This step helps render the fat. After the first 10 minutes, flip them over. Brush the chicken with the thickened marinade before the final cook. This adds flavor and helps the skin crisp up nicely. For serving, drizzle the thickened sauce over the cooked chicken. Add a sprinkle of sesame seeds and sliced green onions. These garnishes add a pop of color and extra flavor. You can pair this dish with steamed rice or a fresh salad for a complete meal. Enjoy your tasty, homemade teriyaki chicken! Pro Tips Marinating Time: For the best flavor, marinate the chicken thighs for at least 2 hours or even overnight if you have the time. This allows the flavors to penetrate deeply into the meat. Cooking in Batches: If your air fryer is small, cook the chicken thighs in batches to avoid overcrowding, which can prevent even cooking and crisping. Checking Doneness: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C) for safe consumption. Crispier Skin: For extra crispy skin, brush the chicken thighs with a little oil before air frying and ensure they are skin-side up during the final cooking phase. {{image_4}} You can switch up the main protein in this dish. Try using chicken breast instead of thighs. Breasts cook faster, so reduce the time by a few minutes. If you prefer a different meat, pork chops work well too. For a plant-based option, use firm tofu. Cut it into cubes and marinate just like the chicken. Air fry until crispy for a tasty vegan twist. Feel free to get creative with the marinade. Instead of soy sauce, try coconut aminos for a gluten-free option. You can also add a splash of orange juice for a citrus kick. For a spicy touch, mix in sriracha or chili paste. Each change will give a unique flavor, so don't hesitate to experiment! Pair your teriyaki chicken with great side dishes. Steamed broccoli or snap peas add a fresh crunch. Serve it with rice or quinoa to soak up the sauce. You can also add a simple salad with sesame dressing. These sides will make your meal colorful and nutritious! You can store leftover Air Fryer Teriyaki Chicken Thighs in the fridge. Place them in an airtight container. This keeps them fresh for up to three days. Make sure the chicken cools down before sealing the container. Always label the container with the date to keep track. If you want to keep the chicken longer, freezing is a great option. First, let the chicken cool completely. Then, wrap each thigh in plastic wrap. Place them in a freezer bag or container. This way, they can last up to three months. Remember to label the bag with the date. To reheat the chicken, use your air fryer for the best results. Preheat the air fryer to 350°F (175°C). Place the chicken in the basket and heat for about 5-7 minutes. This will help keep the skin crispy and the meat juicy. You can also use the microwave, but it may make the skin soft. If you use the microwave, cover the chicken with a damp paper towel to keep it moist. You should marinate the chicken for at least 30 minutes. If you have time, marinate for up to 2 hours. This allows the flavors to soak in well. The longer you marinate, the more flavorful the chicken will be. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust the cooking time to about 15 minutes in the air fryer. Always check that they reach 165°F to ensure they are safe to eat. The thickened marinade from your recipe works great as a dipping sauce. You can also try sweet chili sauce for a spicy kick. Soy sauce mixed with a bit of rice vinegar makes a simple and tasty dip as well. This blog post covered how to make Air Fryer Teriyaki Chicken Thighs. We explored the ingredients, including chicken thighs and marinades. I shared step-by-step instructions for marinating and cooking the chicken. You learned tips for flavor and texture, plus ways to alter the recipe. We also discussed storage methods and answered common questions. Incorporating these ideas can help you create tasty meals. Enjoy the cooking process and the delicious results!$

Air Fryer Teriyaki Chicken Thighs

Deliciously marinated chicken thighs cooked to perfection in an air fryer, served with a thick teriyaki sauce.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Japanese

Servings 4

Calories 300 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
0.25 cup low-sodium soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
1 tablespoon water
to taste none sesame seeds for garnish
to taste none sliced green onions for garnish

Instructions

In a medium bowl, combine the low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk these ingredients together until well blended.
Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each thigh is well-coated. Seal the bag or cover the dish with plastic wrap and refrigerate for a minimum of 30 minutes, or up to 2 hours.
Once marinated, remove the chicken thighs from the marinade, shaking off any excess liquid. Keep the marinade set aside for later use.
Set your air fryer to preheat at 375°F (190°C).
Arrange the chicken thighs in the air fryer basket skin-side down in a single layer. Cook for 10 minutes.
While the chicken cooks, take the reserved marinade and pour it into a small saucepan. Bring it to a gentle boil over medium heat, then lower the heat to allow it to simmer for about 5 minutes. In a small bowl, mix together the cornstarch and water to create a slurry, and stir this into the simmering marinade. Continue cooking until the sauce thickens, then remove from heat.
After the initial 10 minutes, carefully flip the chicken thighs so they are skin-side up. Brush them generously with some of the thickened marinade. Cook for an additional 10-12 minutes, or until the chicken's internal temperature reaches 165°F (75°C).
Once fully cooked, remove the chicken thighs from the air fryer and let them rest for about 5 minutes.
To serve, drizzle the remaining thickened marinade over the chicken thighs. Garnish with a sprinkle of sesame seeds and sliced green onions.

Notes

For best flavor, marinate the chicken for up to 2 hours.

Keyword air fryer, chicken, teriyaki