Air Fryer Teriyaki Chicken Thighs
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Gluten-Free, Low-Carb
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- Sesame seeds and sliced green onions for garnish
Instructions
- In a large mixing bowl, combine the teriyaki sauce, honey, grated ginger, minced garlic, sesame oil, and black pepper. Add the chicken pieces to the bowl and toss thoroughly to ensure every piece is well-coated. For the best flavor, let it sit for at least 10 minutes, though you can cook it immediately if you are in a rush.
- Set your air fryer to 400°F (200°C) and let it preheat for about 3 to 5 minutes. Preheating ensures that the chicken starts searing the moment it hits the basket, which helps lock in the juices.
- Lightly grease the air fryer basket with a small amount of oil or non-stick spray. Place the marinated chicken pieces in the basket in a single layer. Do not overcrowd the basket; work in batches if necessary to ensure proper air circulation.
- Cook the chicken at 400°F for 12 to 15 minutes. About halfway through the cooking time, shake the basket or use tongs to flip the chicken pieces. This ensures even browning and prevents the sauce from burning on one side.
- Once the chicken reaches an internal temperature of 165°F and looks charred and sticky, remove it from the air fryer. Transfer to a serving plate and sprinkle with toasted sesame seeds and fresh green onions for a pop of color and crunch.