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Try this air fryer teriyaki chicken recipe for an effortless dinner ready in 30 minutes or less! Chicken thighs are infused with sweet and savory teriyaki flavors, then crisped to golden-brown perfection. Serve them as-is or with a side of vegetables for a balanced, high-protein meal.

Teriyaki chicken alongside green beans on a white plate.
Homemade teriyaki sauce adds a beautiful glaze.
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Why this recipe works

  • Easy: Only simple, everyday ingredients are required for air fryer chicken, making this recipe approachable for all levels of home cooks.
  • Healthy: Using an air fryer is a healthier alternative to deep-frying or pan-frying, yielding a similar texture with less oil.
  • Quick: In less than 30 minutes, you’ll have dinner on the table for your family to enjoy.
A silver fork with a piece of air fryer teriyaki chicken.
Tender and juicy chicken!

What is air fryer teriyaki chicken?

Teriyaki chicken is a popular Japanese dish that’s full of bold, savory, sweet, and umami elements. The chicken is typically marinated in a sauce made primarily of soy sauce, brown sugar, mirin, garlic, and ginger, then cooked over high heat.

On the other hand, air fryer teriyaki chicken utilizes similar ingredients but crisps everything up in the air fryer. This way, you’ll have your oven free to make flavorful sides like honey-roasted carrots or mashed potato squash!

With how quick and simple this recipe is to prepare, you can understand how it’s become a go-to for my house. Serve it for your own household, and watch as they sprint for seconds!

Ingredient notes

Full ingredient quantities and instructions are in the recipe card at the bottom of this post.

  • Chicken thighs: I prefer chicken thighs to chicken breasts since they are much more flavorful and fit in my air fryer better. Boneless, skinless chicken thighs work best.
  • Soy sauce: Low-sodium soy sauce will result in a perfectly seasoned teriyaki sauce. If you only have regular soy sauce, your sauce may turn out overly salty. Opt for gluten free soy sauce, tamari, liquid aminos, or coconut aminos if you are following a gluten-free diet.
  • Mirin: Mirin is a type of Japanese rice wine that imparts a subtle tang while also thickening the sauce and tenderizing the chicken. You can find mirin in the Asian section of your grocery store, or online. You can replace it with rice vinegar. It’s sweeter than rice vinegar, so make sure to add a touch more sugar if you are replacing it though, and you will need to thicken the sauce. (See instructions in the helpful tips section below).
  • Brown sugar: For a deep, rich, and complex sauce, brown sugar is the best option. If you don’t have brown sugar, substitute coconut sugar, muscovado sugar, or turbinado sugar.
  • Garlic & ginger: Both classic teriyaki seasonings, add garlic powder and dried ginger. If you prefer fresh ginger and garlic, make sure they’re grated or finely minced.
The ingredients needed to make this recipe on a wooden board.

How to make air fryer teriyaki chicken

Full instructions are in the recipe card at the bottom of this post.

  1. First, trim any visible fat off of the chicken thighs, then place the chicken in a non-reactive dish or a zip-lock freezer bag.
  2. Stir together the soy sauce, mirin, brown sugar, garlic, and ginger in a bowl.
  3. Pour half of the sauce over the chicken. Cover it with plastic wrap, and leave it to marinate in the fridge for 30 minutes.
The first two steps for making the teriyaki sauce and marinating the chicken.
Making the teriyaki sauce for marinating the chicken.
  1. When the chicken is almost done marinating, preheat the air fryer to 400°F, and spray the basket lightly with cooking oil.
  2. Remove the chicken from the fridge and discard the marinade. Place the chicken thighs in a single layer in the air fryer basket, leaving some space around each piece. Cook the chicken for 15 minutes.
  3. While the chicken is cooking, add the remaining teriyaki sauce to a saucepan, and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low. The sauce will bubble and foam as it cooks.
The chicken pieces being placed into the air fryer basket and the sauce being simmered.
Thickening the sauce while the chicken cooks
  1. Simmer the sauce for 10 minutes, whisking frequently to stir down any foam. Remove the teriyaki sauce from the heat immediately. The sauce will thicken as it cools.
  2. After the chicken has cooked for 15 minutes, brush teriyaki sauce on all sides of each piece.
  3. Cook the chicken for another 5 minutes, or until it reaches an internal temperature of 165°F. For accurate readings, use an instant-read thermometer.
  4. Brush more teriyaki sauce over the chicken before serving.
The chicken in the air fryer basket being brushed with teriyaki sauce in the final minutes of cooking.
Brush on the teriyaki sauce

Storage & reheating

For any leftover air fryer teriyaki chicken, follow these quick and easy storage tips to keep it fresh:

  • Fridge: Transfer the leftover chicken thighs to an airtight container, and they will last for up to 3 days in the fridge.
  • Freezer: To freeze leftovers, let the chicken thighs completely cool. Transfer them to a freezer-safe container or bag, then store them for up to 1 month.
  • Reheating: If frozen, thaw the chicken in your fridge overnight. Reheat the chicken thighs in an air fryer for 4-5 minutes at 375°F. Alternatively, you can heat them in the microwave in 60-second bursts, or until warm.
Three pieces of glazed chicken on a white plate.
Ready for dinner?

Variations

  • Spicy: Make a spicy teriyaki sauce by adding fresh chilis, cayenne powder, red pepper flakes, or your favorite hot sauce.
  • Sesame: Add sesame oil to your teriyaki sauce for a toasted flavor. You could even add sesame seeds for a unique textural element!
  • Hoisin: For an equally umami-rich flavor, replace the teriyaki sauce with homemade or store-bought hoisin sauce.

Helpful tips

  • Air Fryer Liners: I always use a silicone liner in my air fryer. It eliminates the need for any oil in this recipe and others. It also makes cleanup a breeze.
  • Don’t overcook: Be careful not to overcook as it may result in dry chicken. The chicken is done when the internal temperature reaches 165° using an instant read thermometer.
  • Brush halfway: Don’t forget to brush the chicken with teriyaki sauce after 15 minutes, which helps infuse the flavors and prevent it from drying out.
  • Thickening the sauce: If you replaced the mirin with rice vinegar, make a cornstarch slurry with ½-tablespoon of cornstarch with 2 tablespoons of water, then add this to the simmering sauce. If you do have mirin, the sauce might seem too thin. Don’t worry, though, it will thicken as it cools.

Common questions

Do I have to preheat my air fryer?

Air fryers don’t have to be preheated. However, most manufacturers recommend 3 minutes of preheating, depending on the make and model.

Is teriyaki chicken gluten-free?

This recipe is gluten-free because I use gluten free soy sauce. You can also use tamari, liquid aminos, or coconut aminos to make this recipe gluten-free. Just double-check the brand to make sure it’s certified gluten-free.

Is teriyaki sauce healthy?

Store-bought teriyaki sauce often contains high amounts of sugar. Making your own teriyaki sauce gives you control over the ingredients, meaning you can make healthier choices and customize your marinade.

Can I make this recipe in the oven?

Yes, you can bake this teriyaki chicken in the oven. Preheat the oven to 400°. Place chicken pieces on a parchment lined baking sheet. Bake 30 minutes, brushing the sauce on in the last ten minutes. Chicken is done when the internal temperature reads 165° using an instant read thermometer.

A side view of the chicken on a plate with green beans blurred in the background.
Delicious!

If you don’t have a lot of time to make dinner, try some more of these quick and easy proteins made in the air fryer:

Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!

Recipe

Air Fried Teriyaki Chicken on a white plate with green beans.

Air Fryer Teriyaki Chicken

Teriyaki Chicken comes out tender and juicy using the air fryer. And the quick and easy homemade Teriyaki Sauce will convince you never to buy it from the store again.

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Course: Main Course

Cuisine: Japanese, North American

Diet: Gluten Free

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4

Calories: 220kcal

Instructions

  • Trim chicken of visible fat.

  • Place the chicken in a non reactive dish or a zip lock freezer bag.

  • Stir together soy sauce, mirin, brown sugar, garlic and ginger in a bowl.

  • Pour half of the sauce over the chicken. Cover with plastic wrap and marinate in the fridge for 30 minutes.

  • Preheat air fryer to 400° and spray lightly with cooking oil spray

  • Discard the marinade and place chicken thighs in a single layer in the air fryer basket, leaving space around each piece.

  • Cook the chicken for 15 minutes.

  • While the chicken is cooking, put the remaining teriyaki sauce in a saucepan and bring to a boil over medium high heat, then reduce the heat to low. The sauce will bubble and foam.

  • Simmer the sauce for 10 minutes, whisking often to stir down any foam. Remove from heat immediately. The sauce will thicken as it cools.

  • After the chicken has cooked for 15 minutes, brush teriyaki sauce on all sides of each piece.

  • Cook the chicken for another 5 minutes, or until it reaches an internal temperature of 165° using an instant read thermometer.

  • Brush more teriyaki sauce over the chicken before serving.

Notes

  • Air Fryer Liners: I always use a silicone liner in my air fryer. It eliminates the need for any oil in this recipe and others. It also makes cleanup a breeze.
  • Don’t overcook: Be careful not to overcook as it may result in dry chicken. The chicken is done when the internal temperature reaches 165° using an instant read thermometer.
  • Brush halfway: Don’t forget to brush the chicken with teriyaki sauce after 15 minutes, which helps infuse the flavors and prevent it from drying out.
  • Thickening the sauce: If you replaced the mirin with rice vinegar, make a cornstarch slurry with ½-tablespoon of cornstarch with 2 tablespoons of water, then add this to the simmering sauce. If you do have mirin, the sauce might seem too thin. Don’t worry, though, it will thicken as it cools.
  • This recipe is gluten-free because I use gluten-free soy sauce. You can also use tamari, liquid aminos, or coconut aminos to make this recipe gluten-free. Just double-check the brand to make sure it’s certified gluten-free.
  • Fridge: Transfer the leftover chicken thighs to an airtight container, and they will last for up to 3 days in the fridge.
  • Freezer: To freeze leftovers, let the chicken thighs completely cool. Transfer them to a freezer-safe container or bag, then store them for up to 1 month.
  • Reheating: If frozen, thaw the chicken in your fridge overnight. Reheat the chicken thighs in an air fryer for 4-5 minutes at 375°F. Alternatively, you can heat them in the microwave in 60-second bursts, or until warm.
  • Oven: You can bake this teriyaki chicken in the oven. Preheat the oven to 400°. Place chicken pieces on a parchment lined baking sheet. Bake 30 minutes, brushing the sauce on in the last ten minutes. Chicken is done when the internal temperature reads 165° using an instant read thermometer.

Nutrition

Serving: 1g | Calories: 220kcal | Carbohydrates: 21g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 1028mg | Potassium: 335mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 27IU | Vitamin C: 0.01mg | Calcium: 25mg | Iron: 1mg

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Colleen

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