Air Fryer Teriyaki Chicken Thighs (Boneless or Bone-In)

air fryer teriyaki chicken thigh on a white plate with white rice and broccoli

5 from 3 votes

Air Fryer Teriyaki Chicken Thighs (Boneless or Bone-In)

Air Fryer Teriyaki Chicken Thighs are juicy chicken thighs in a sweet, savory homemade teriyaki marinade and glaze that cook to perfection in under 30 minutes. Easy weeknight dinner recipe.

Prep Time10

Cook Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 238kcal

Author: Cara Lanz

Ingredients

2 to 2 ½ pounds chicken thighs boneless skinless or bone-in skin on

Teriyaki Marinade and Sauce

½ cup reduced-sodium soy sauce
¼ cup brown sugar
¼ cup honey
¼ cup water
2 tablespoons rice vinegar
1 clove minced garlic
½ teaspoon ground ginger
cornstarch slurry 1 teaspoon cornstarch + 1 teaspoon water

Instructions

Make the Teriyaki Marinade

Combine the soy sauce, brown sugar, honey, water, rice vinegar, garlic, and ginger in a small bowl. Stir until the sugar has completely dissolved.
Place the chicken thighs and ½ cup of the marinade in a covered bowl or ziptop bag in the refrigerator for at least 15-30 minutes, up to overnight.
If making ahead, refrigerate the rest of the marinade in a covered container.

Make the Teriyaki Sauce

Place the unused marinade in a small saucepan over medium to medium high heat. Stir together 1 teaspoon each cornstarch and water in a small bowl.
When the teriyaki mixture comes to a boil, add the cornstarch mixture, stir, and reduce heat to a simmer. Simmer and stir for 10-12 minutes or until the sauce has thickened and reduced by about ⅓.
While the sauce simmers, tart prepping the air fryer and cooking the chicken.
Place ¼ cup of sauce in a bowl for basting the chicken as it cooks.
Place the rest of the sauce in a separate bowl to serve with the cooked chicken.

Teriyaki Chicken Thighs

Preheat the air fryer to 380 degrees. Line the air fryer basket with parchment paper or aluminum foil for easy cleanup.
For boneless skinless chicken thighs:
Remove the chicken thighs from the marinade and discard the used marinade. Arrange the chicken thighs top side down in a single layer in the air fryer basket.
Air fry for 9 minutes.
Brush with sauce, flip the chicken, and air fry for 5 more minutes.
Brush with sauce and air fry for 4 -6 more minutes.
For bone-in skin-on chicken thighs:
Remove the chicken thighs from the marinade and discard the used marinade.
Place the chicken thighs in the air fryer basket skin side down.
Air fry for 10 minutes.
Brush with sauce and cook for 5 more minutes.
Flip the chicken, brush with sauce and cook for 5 more minutes.
Turn the heat up to 400 degrees and air fry for 2-4 more minutes to crisp up the skin.
Discard any unused basting sauce. Cook chicken thighs to an internal temperature of at least 165 up to 195.
If desired, brush cooked chicken with additional sauce, or serve on the side.

Notes

Cooking time will vary by the size of the chicken pieces. Brush the sauce on during the last 5 minutes of cooking time so the sauce doesn't burn.

Cook chicken to an internal temperature of at least 165 to ensure it's fully cooked. Then take it up to 175-195 for the juiciest, most flavorful chicken thighs.

Do not marinate the chicken for longer than 24 hours or it can make the meat mushy.

Divide the sauce into two portions: ¼ cup for basting the chicken as it cooks and the remainder for serving with the cooked chicken. Discard any unused basting sauce.

Nutrition