This Air Fryer Teriyaki Chicken with tender and juicy chicken thighs coated in a mouthwatering teriyaki glaze, is a quick, easy, and delicious weeknight meal.
I love making Air Fryer Teriyaki Chicken because marinating the chicken in the sauce infuses it with a delicious flavor that also makes it tender and juicy. Air frying the chicken creates a crispy exterior while keeping the inside moist and flavorful. This makes a perfect simple weeknight dinner.
Teriyaki chicken pairs well with a variety of side dishes, such as air fried vegetables, air fryer broccoli or corn on the cob. If you have a double-basket air fryer, like I do, you can get your whole meal done at the same time.
Ingredients You Need
- Boneless, Skinless Chicken Thighs – Thighs have the best flavor and texture for this dish, but if you prefer, you can use boneless, skinless chicken breasts as a substitution. It will need to cook slightly less time so it doesn’t dry out.
- Teriyaki Sauce – You can either make your own or use store-bought. I like Sweet Baby Ray’s Teriyaki or Soy Vay Very Very Teriyaki.
- Optional Toppings – Sprinkling sesame seeds and sliced green onions on top adds texture and freshness.
- Steamed Rice or Vegetables – These aren’t technically part of the dish, but help to make a complete meal of the teriyaki chicken.
Equipment Information
- Air fryer: I use the 5.5-quart Ninja MaxXL basket-style air fryer. Angie uses this 5-quart Cosori Pro LE air fryer. We also both occasionally use the Ninja Woodfire Outdoor Grill that has an air fryer setting.
- Kitchen tongs: It’s very easy to remove food from your air fryer with kitchen tongs. I use these kitchen tongs that are silicon coated so they don’t scratch the interior.
- Meat thermometer: The only way to tell if meat is fully cooked to the right temperature is to use a meat thermometer. I use this Instant Read thermometer. It’s so quick to open the basket and check the temp.
Helpful Tips
- Before marinating, pat the chicken thighs dry with paper towels to help the marinade adhere better.
- For more intense flavor, marinate the chicken thighs for several hours or even overnight, if possible.
- Serve extra teriyaki sauce on the side for those who like their chicken with an additional drizzle.
- Cook the chicken thighs in a single layer, leaving some space between them, to ensure they cook evenly.
How to Make Air Fryer Teriyaki Chicken
Place the chicken in a bowl and coat it evenly with half the sauce. Let it marinate in the refrigerator for at least 30 minutes, or up to 24 hours for deeper flavor.
Preheat your air fryer to 380°F (approximately 190°C).
Remove the chicken from the marinade and discard the remaining marinade. Arrange the chicken pieces in a single layer in the air fryer basket, making sure they’re not touching or overlapping.
Cook the chicken for 4 minutes per side. Then baste the chicken on one side with the remaining teriyaki sauce, cook for 2 minutes, flip and baste the other side and cook for 2 minutes, or until the internal temperature reaches 165°F (74°C) on a meat thermometer.
If desired, sprinkle the chicken with sesame seeds and/or green onions before serving.
Serve the teriyaki chicken with steamed rice or vegetables.
How to Store
Fridge: If you have leftovers, store them in an airtight container in the refrigerator. It can be refrigerated for up to 3-4 days.
Freezer: To store the leftovers for an extended period, place it in a freezer-safe container or resealable freezer bag. It can be frozen for up to 2-3 months.
How to Reheat
Air Fryer: Reheat the cooked chicken in the air fryer for a few minutes at 350°F (175°C) to regain its crispy exterior and maintain its juicy interior.
Microwave: For a quick and convenient option, microwave the chicken on a microwave-safe plate. Cover it with a damp paper towel to retain moisture, and reheat in short intervals, checking and stirring as needed until thoroughly heated.
Stovetop: Reheat the chicken on the stovetop by placing it in a non-stick pan over medium heat. Add a splash of water or extra teriyaki sauce to prevent sticking and keep it moist. Stir occasionally until heated through.
Oven Directions
Don’t have an air fryer? No problem!
To cook the chicken thighs in the oven, I always crisp up the skin side in a skillet before placing it in a baking dish, skin side up, along with the remaining marinade. Bake it for 25 minutes at 375°F(190°C). Check the internal temperature of the meat. Continue cooking until it reaches 165° F(75°C).
Questions About the Recipe
Can I use a store-bought teriyaki marinade instead of making my own sauce?
Yes, store-bought teriyaki marinade can be a convenient option. Just ensure it’s of good quality and suits your taste preferences.
Can I use frozen chicken for this recipe?
It’s best to use thawed chicken for even and safe cooking. Thaw the chicken in the refrigerator before marinating and cooking.
Can I use the teriyaki sauce as a marinade for other dishes?
Yes, the teriyaki sauce makes a versatile marinade that can be used for various proteins and vegetables.
What Side Dishes to Serve?
You can serve some really easy side dishes with your main dish cooked in the Air Fryer. Sometimes, you can cook them together in the air fryer to make it even faster.
Some of our favorite side dishes to serve include:
- Air fryer cauliflower
- Air fryer baked potatoes
- Brussels sprouts
- Corn on the cob
- Crispy smashed potatoes
- Cottage fries
Here are 28 more air fryer side dishes to try
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Air Fryer Teriyaki Chicken
Equipment
Ingredients
- 4 boneless skinless chicken thighs
- 1/2 cup (118 ml) teriyaki sauce store bought or homemade
- Optional toppings: sesame seeds sliced green onions
- To serve: steamed rice or vegetables
Instructions
- Place the chicken in a bowl and coat it evenly with half the sauce. Let it marinate in the refrigerator for at least 30 minutes, or up to 24 hours for deeper flavor.
- Preheat your air fryer to 380°F (approximately 190°C).
- Remove the chicken from the marinade and discard the remaining marinade. Arrange the chicken pieces in a single layer in the air fryer basket, making sure they’re not touching or overlapping.
- Cook the chicken for 4 minutes per side. Then baste the chicken on one side with the remaining teriyaki sauce, cook for 2 minutes, flip and baste the other side and cook for 2 minutes, or until the internal temperature reaches 165°F (74°C) on a meat thermometer.
- If desired, sprinkle the chicken with sesame seeds and/or green onions before serving.
- Serve the teriyaki chicken with steamed rice or vegetables.
All air fryers have different wattage and may cook at different rates. You may need to adjust the time or temp for the best results.
Nutrition
