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Air Fryer Teriyaki Chicken Thighs are sticky, savory, and just a little sweet, with caramelized edges and juicy meat in every bite. Made with a quick homemade teriyaki sauce and cooked in under 30 minutes, this recipe gives you bold, takeout-style flavor using simple ingredients and minimal prep.
This recipe uses air fryer boneless chicken thighs because they cook quickly and stay tender while soaking up the sauce.
I like that you can make the teriyaki sauce with regular or sugar-free sweetener, so it works for different needs at the table.
Serve it with rice or simple vegetables for a comforting meal that’s easy to share and easy to fit into busy schedules.
Why This Recipe Works So Well
I make these teriyaki chicken thighs in the air fryer often because it’s easy to work into busy days and still tastes like something special:
- Flexible homemade teriyaki sauce: The sauce works with either brown sugar or a sugar-free brown sugar option, so you can choose what works best for your kitchen.
- Crispy without frying: The air fryer gives the chicken lightly crisped edges while keeping the inside juicy. No deep frying and no mess on the stove.
- Fast and simple: It’s ready in under 30 minutes with ingredients you can find at most grocery stores.
Ingredients You’ll Need
Here are a few quick notes to help your teriyaki chicken thighs turn out well. You’ll find the exact amounts in the recipe card below.
- Boneless, skinless chicken thighs: Thighs stay juicy in the air fryer and hold onto the sauce better than chicken breast. Try to use similar-size pieces so they cook evenly.
- Olive oil: Helps the seasoning stick and encourages light browning.
- Spices (salt, black pepper, garlic powder, smoked paprika): Create a simple savory base. Smoked paprika adds a mild depth that works well with the teriyaki sauce.
- Teriyaki sauce (homemade): I use my homemade version because it’s easy to make and tastes better than most store-bought sauces. Plus, you can control the ingredients, adding things like sesame or a sugar substitute if you prefer or not.
- Chopped chives and sesame seeds (optional): Add fresh flavor and a little crunch for serving, but the dish works without them too.
How to Make Air Fryer Teriyaki Chicken Thighs
Use the step-by-step photos as a visual guide while you cook.
Season the Chicken
Start by preheating the air fryer. Mix the spices together, then toss the chicken with olive oil and the seasoning blend until every piece is evenly coated. Skip the sauce for now so the chicken can brown properly.
Air Fry Until Golden
Arrange the chicken in a single layer in the basket so hot air can circulate around each piece. Cook until the thighs are cooked through and lightly browned, flipping halfway for even color and texture.
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Glaze and Finish
Transfer the chicken to a bowl or serving dish and brush or spoon the teriyaki sauce over the top. Finish with chopped chives and sesame seeds if you like, then serve while warm and glossy.
Tips for Juicy, Flavorful Chicken
A few small choices make a big difference with this recipe:
- Sauce goes on last: Teriyaki sauce contains sweetener, which can burn in the air fryer. Adding it after cooking keeps the chicken juicy and the sauce glossy instead of scorched.
- Homemade sauce is flexible: My teriyaki sauce works with either brown sugar or a sugar-free brown sugar alternative, so you can use what fits your kitchen without changing the method.
- Watch the temperature: Chicken thighs are safe at 165°F, but they’re even more tender around 175–180°F.
- Give the chicken space: Cook in a single layer so the pieces brown instead of steaming. If needed, work in batches.
- For crispier edges: Let the chicken cook an extra 2–3 minutes before adding the sauce.
- Best cut for this recipe: Boneless, skinless thighs cook quickly and evenly. Bone-in thighs will work, but they need more time to crisp the skin.
Swaps & Variations
This recipe is easy to adjust based on what you have and how you like to eat:
- Protein swaps: Use chicken breast, turkey cutlets, or salmon (like I do in Teriyaki Salmon Bites). Keep pieces similar in size so they cook evenly and glaze well.
- Veggie options: Add quick-cooking vegetables like bell peppers, broccoli florets, or snap peas. Air fry or sauté them separately, then toss with the chicken and sauce at the end.
- Budget-friendly tip: Buy family-pack chicken thighs and freeze portions for later. They cook the same once thawed and keep this meal affordable.
- Low-carb option: Serve over cauliflower rice or sautéed cabbage instead of regular rice.
- More flavor: Finish with a squeeze of lime, a pinch of red pepper flakes, or extra sesame seeds for a brighter, bolder finish
What to Serve With This
If you’re putting together a full meal or looking for more easy dinner ideas, a few simple sides and similar recipes pair well with these teriyaki chicken thighs.
Below are a few serving ideas and related recipes to help you mix and match without extra planning:
FAQs
Here are some commonly asked questions from people making Air fryer chicken teriyaki thighs.
I cook them at 400°F for about 20 minutes, flipping halfway through so they brown evenly. They’re done when the chicken reaches 165°F inside and looks lightly golden on the outside (about 16-18 minutes), but I cook mine longer because I like a firmer texture.
You can, but timing matters. Because teriyaki sauce has sugar, I wait until the chicken is cooked before adding it in the last 5 minutes. This keeps the sauce from burning and lets it coat the chicken in a shiny glaze instead.
For this recipe, I add the sauce after the chicken cooks. You still get plenty of flavor, and the sauce stays smooth and glossy instead of scorching in the air fryer.
Marinated thighs take about the same time to cook, 16–18 minutes at 400°F, flipping halfway through. Let them rest for a few minutes after cooking so the juices stay in the meat and the texture stays tender.
Storage & Reheating
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freezing isn’t recommended. The chicken can dry out and the teriyaki sauce may change texture after thawing.
- Reheat: Reheat in the air fryer at 350°F for 3–5 minutes to warm through and keep the edges from turning soggy. The microwave works for quick meals, but use short bursts so the chicken doesn’t overcook.
Air Fryer Teriyaki Chicken Thighs
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Recommended Equipment
Ingredients
- 1.5 lb Chicken Thighs, boneless and skinless
- 1 tbsp Olive Oil
- 1 tsp Natural Ancient Sea Salt
- ½ tsp Black Pepper
- 1 tsp Garlic Powder
- ½ tsp Smoked Paprika
- 1 cup Teriyaki sauce, click the link for my homemade recipe
Instructions
- Preheat the air fryer to 400°F.
- Mix the salt, pepper, garlic powder, and smoked paprika together in a small bowl.
- Toss the chicken in the spices and oil to coat the chicken evenly. Do not add the teriyaki sauce yet.
- Place chicken in the air fryer basket in a single layer.
- Cook for 20 minutes, flipping halfway through, until cooked through and nicely browned.
- Remove chicken and place in a bowl or serving plate
- Spoon or brush with homemade teriyaki sauce.
- Serve topped with chopped chives and sesame seeds, if desired.
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Recipe Notes
- Sauce goes on last: Teriyaki sauce contains sugar, which can burn in the air fryer. Adding it after cooking keeps the chicken juicy and the sauce glossy instead of scorched.
- Homemade sauce is flexible: My teriyaki sauce works with either brown sugar or a sugar-free brown sugar alternative, so you can use what fits your kitchen without changing the method.
- Watch the temperature: Chicken thighs are safe at 165°F, but they’re even more tender around 175–180°F.
- Give the chicken space: Cook in a single layer so the pieces brown instead of steaming. If needed, work in batches.
- For crispier edges: Let the chicken cook an extra 2–3 minutes before adding the sauce.
- Best cut for this recipe: Boneless, skinless thighs cook quickly and evenly. Bone-in thighs will work, but they need more time to crisp the skin.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used.
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