5 from 156 votes
Air Fryer Teriyaki Chicken
Air Fryer Teriyaki Chicken features marinated boneless skinless chicken thighs cooked in an air fryer for juicy texture. The chicken is brushed with a homemade teriyaki sauce made from soy sauce, mirin, brown sugar, garlic powder, and ginger. Cooking involves an initial air frying, then saucing and finishing with a short additional cook, producing flavorful, caramelized chicken with a sticky teriyaki glaze.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
Calories:
220 kcal
Course:
Main Course
Cuisine:
North American, Japanese
Ingredients
- 1 pound chicken thigh boneless, skinless
- ¼ cup soy sauce use gluten free if needed
- ¼ cup mirin
- ¼ cup brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon dried ginger
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.
Cup of Yum
Notes
- Using a silicone liner in the air fryer avoids added oil and simplifies cleanup.
- Do not overcook chicken; internal temperature should reach 165°F for juiciness.
- Brush chicken with teriyaki sauce after 15 minutes of cooking to enhance flavor and moisture.
- If mirin is substituted with rice vinegar, thicken sauce with a cornstarch slurry while simmering.
- Leftover chicken keeps for up to 3 days refrigerated or freezes up to 1 month.
- Reheat frozen chicken in the air fryer or microwave, taking care to warm evenly.
- Chicken can be baked at 400°F for 30 minutes as an alternative cooking method.
Nutrition Information
Serving
1g
Calories
220kcal
(11%)
Carbohydrates
21g
(7%)
Protein
23g
(46%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.02g
(1%)
Cholesterol
108mg
(36%)
Sodium
1028mg
(43%)
Potassium
335mg
(7%)
Fiber
0.2g
(1%)
Sugar
17g
(34%)
Vitamin A
27IU
(1%)
Vitamin C
0.01mg
(0%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 220
% Daily Value*
| Serving | 1g | |
| Calories | 220kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 23g | 46% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 1028mg | 43% |
| Potassium | 335mg | 7% |
| Fiber | 0.2g | 1% |
| Sugar | 17g | 34% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.