Air Fryer Teriyaki Chicken Thighs are always a win in my kitchen, with their tender, juicy chicken thighs coated in a sticky, sweet, and savory glaze. Making it in the air fryer takes things to the next level—the high heat locks in moisture while crisping up the edges just enough for that perfect bite. I love how the deep, umami flavors of soy sauce, garlic, and ginger mingle with the subtle caramelization from the honey or maple syrup. It’s the kind of meal that feels like takeout but tastes even better because you made it yourself.
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Air Fryer Teriyaki Chicken Thighs Recipe
My salmon teriyaki bowls have been a huge hit so I’m not sure what took me so long to create this recipe. My husband and I love any sort of Asian sticky sauce, and this teriyaki does the trick to quench any cravings. The balance of sweet, savory, and umami flavors coats the chicken perfectly, making every bite irresistible. Plus, making it in the air fryer means it’s quicker and easier than ever—no need for takeout when you can whip up something this good at home.
Key Ingredients
- Boneless Skinless Chicken Thighs. Chicken thighs for this recipe because they stay incredibly juicy and tender, even after air frying. If you’re using chicken breasts, cooking time will need to be reduced.
- Coconut Aminos. Instead of traditional soy sauce, I go with coconut aminos—it still gives that deep umami flavor but with a slightly natural sweetness and less sodium. You can definitely use soy sauce if you prefer it.
- Honey. Adds a touch of sweetness but also helps create that gorgeous caramelized glaze on the chicken.
- Apple Cider Vinegar. Vinegar brings just the right amount of tang to cut through the richness, keeping the flavors bright and well-rounded.
- Red Pepper. Adds a subtle heat that builds with each bite, making the dish even more addictive.
- Garlic & Ginger. Bring warmth, depth, and that signature savory bite that ties everything together.
I love using fresh ginger that I keep in the freezer — it makes grating with a microplane so much easier!
See the recipe card below for the remaining ingredients and quantities.
Recipe
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Air Fryer Teriyaki Chicken Thighs
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Ingredients
- ⅓ cup coconut aminos or low-sodium soy sauce
- 1 teaspoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 4 boneless skinless chicken thighs
Instructions
- Mix all the sauce ingredients in a measuring cup or jar. Pour half over the chicken in a bowl or bag and allow to marinate for 30 minutes.⅓ cup coconut aminos or low-sodium soy sauce, 1 teaspoon apple cider vinegar, 1 tablespoon honey, 1 teaspoon ginger, 2 cloves garlic, ½ teaspoon red pepper flakes, 4 boneless skinless chicken thighs
- Preheat the air fryer to 375 degrees F.
- Add the chicken thighs to the air fryer and cook for 12 minutes.
- Meanwhile, add the remaining marinade to a small saucepan. Turn the heat to high and bring to a boil. Once boiling, reduce the heat to low and allow it to simmer for 3 minutes. Turn off the heat.
- After 12 minutes, use a pastry brush to brush some of the sauce over the chicken. Cook the chicken for another 12 minutes or until cooked through (165 degrees F).
- When the chicken is finished cooking, top it with the remaining sauce and sliced green onions. Serve with rice and your favorite vegetable, and enjoy!
Sarah's Tips
- Brush on sauce in layers while cooking for a deep, caramelized glaze.
- Cook chicken in a single layer to prevent steaming.
- Let chicken rest before slicing to keep it juicy.
- Don’t overcook the sauce—thin with water if needed.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat in the air fryer, stovetop, or oven for the best texture.
KITCHEN TOOLS NEEDED
Instructions
Step 1
In a measuring cup or jar, mix ⅓ cup coconut aminos (or soy sauce), 1 teaspoon apple cider vinegar, 1 tablespoon honey, 1 teaspoon grated ginger, 2 minced garlic cloves, and ½ teaspoon red pepper flakes. Pour half over the chicken thighs, toss to coat, cover, and refrigerate for at least 30 minutes.
Step 2
Preheat the air fryer to 375°F. Place the chicken thighs in a single layer and cook for 12 minutes. Meanwhile, boil the remaining marinade in a saucepan, then simmer for 3–4 minutes until slightly thickened.
Step 3
After 12 minutes, brush the chicken with some of the thickened sauce, then return it to the air fryer for another 12 minutes or until fully cooked. Once done, drizzle the remaining sauce over the chicken and garnish with sliced green onions. Serve with rice and your favorite veggies, then dig in.
Sarah's Top Tips
- Brushing on the sauce in layers while cooking helps build a deep, caramelized coating instead of just dumping it on at the end.
- Cook the chicken in a single layer with space between each piece. Overcrowding leads to steaming instead of crisping.
- After cooking, let the chicken rest for a few minutes before slicing to keep the juices locked in.
- Be careful not to overcook the sauce, or it will become too thick. If you need to thin it out, add a couple of tablespoons of water.
Serving Suggestions
Teriyaki chicken is incredibly versatile, so you can keep it simple or build a well-balanced meal around it. I love serving it over a bed of fluffy jasmine or basmati rice to soak up all that sweet-savory sauce. If you’re looking for a lighter option, cauliflower rice or stir-fried vegetables make a great alternative.
For veggies, roasted broccoli, air-fried Brussels sprouts, or sautéed bok choy complement the rich, umami flavors of the teriyaki sauce. A crisp cucumber salad with a light sesame dressing adds a refreshing contrast, while pickled ginger or a sprinkle of sesame seeds can elevate the dish even more.
Storage & Reheating
Fridge: Once the chicken has cooled, transfer it to an airtight container and store it in the refrigerator for up to 4 days.
Freezer: If you want to keep it longer, freeze it in a freezer-safe container or zip-top bag for up to 3 months. For best results, store the chicken separately from any extra teriyaki sauce so it doesn’t get too soggy.
Reheating: For the best texture, reheat it in the air fryer at 350°F for 3–5 minutes, flipping halfway through and brushing with extra sauce if needed.
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