Air Fryer Teriyaki Chicken Thighs
- Cook Time: 28 minutes
- Total Time: 28 minutes
- Diet: Keto, Low-Carb (mentioned as variations)
Ingredients
Scale
- 1.5 lbs boneless, skin-on chicken thighs
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)
- Sesame seeds and sliced green onions for garnish
Instructions
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Reserve about 1/4 cup of this mixture to use as a final glaze later.
- Place the chicken thighs in a shallow dish or a zip-top bag. Pour the remaining marinade over the chicken, ensuring each piece is well-coated. Let it sit for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.
- Preheat your air fryer to 380°F (190°C) for about 3 minutes. Lightly grease the air fryer basket with a small amount of oil or cooking spray. Place the chicken thighs in the basket in a single layer, making sure they do not overlap.
- Cook the chicken for 12 minutes. Halfway through (at the 6-minute mark), flip the chicken thighs over to ensure even browning on both sides. This helps the heat circulate around the entire piece of meat.
- While the chicken is cooking, simmer the reserved marinade in a small saucepan over medium heat. If you want it thicker, stir in the cornstarch slurry and whisk until bubbly. Brush this thickened glaze over the chicken and air fry for an additional 4 to 6 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the air fryer and let it rest for 3 to 5 minutes. This keeps the juices inside the meat. Sprinkle with sesame seeds and chopped green onions before serving.