Air Fryer Teriyaki Chicken Thighs
These healthy Air Fryer Chicken Thighs are juicy, tender, and bursting with bold flavors, perfect quick and easy meal that’s sure to be a crowd-pleaser
Equipment
- Air Fryer
- Mixing Bowl
- Skillet
- Measuring Spoons
- Basting Brush
Ingredients
- 4 bone-in skin-on chicken thighs
- ½ cup soy sauce low sodium
- ¼ cup brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon garlic minced
- 1 teaspoon ginger grated
- ½ teaspoon ground black pepper
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 teaspoons water to make cornstarch slurry
- 2 teaspoons sesame seeds to garnish
- 2 teaspoons chopped green onions to garnish
Instructions
- Preheat your air fryer to 380°F for about 3-5 minutes.
- Pat the chicken thighs dry with paper towels to remove excess moisture.
- In a small bowl, combine the ingredients for the teriyaki sauce: Soy sauce, Rice vinegar, Garlic (minced), Ginger (grated), Black pepper, and Sesame oil. Mix well.
- Add about ⅓ of the prepared sauce to the chicken thighs and marinate for at least 30 minutes, if possible.
- Pour the remaining sauce into a skillet and simmer over medium heat for 2 minutes. In a small bowl, mix 1 tablespoon of cornstarch with 2 teaspoons of water to make a slurry. Gradually whisk the slurry into the simmering sauce. The sauce will thicken within 2 minutes.
- Remove the teriyaki sauce from the heat and set it aside.
- Place the chicken thighs skin-side down in the air fryer basket, ensuring they are not overcrowded. Cook for 8-10 minutes.
- Brush the chicken thighs generously with the prepared teriyaki sauce on both sides.
- Cook for an additional 7-8 minutes to caramelize the sauce and create a sticky glaze.
- Once done, garnish the chicken thighs with sesame seeds and chopped green onions.
- Serve the chicken thighs over a bed of rice and enjoy!
Notes
- If your sauce isn’t thick enough, mix a little more cornstarch with water to create a slurry and stir it into the simmering sauce until it reaches your desired consistency.
- Arrange the chicken thighs in a single layer, leaving space between them for proper air circulation. Cook in batches if necessary.
