Air Fryer Teriyaki Chicken Thighs

$- 4 bone-in, skin-on chicken thighs - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon cornstarch - 1 tablespoon water - Sesame seeds and sliced green onions for garnish For best taste, stick to the exact amounts listed. If you want less salt, use regular soy sauce. You can also try maple syrup instead of honey for a vegan option. Rice vinegar is key, but apple cider vinegar works too. If ginger is not handy, use ground ginger instead, but reduce the amount. Choose fresh chicken thighs with good skin. Look for thighs that are plump, not dried out. When picking soy sauce, go for low-sodium to control salt intake. Fresh garlic and ginger make a big difference in flavor. Always check the expiration date on your ingredients. This ensures you get the best taste and quality in your air fryer teriyaki chicken thighs. {{ingredient_image_1}} First, we need to make the marinade. In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. This mix adds great flavor. Next, take your chicken thighs and place them in a resealable bag or a shallow dish. Pour the marinade over the chicken. Make sure every piece is coated well. Seal the bag or cover the dish. Let it marinate in the fridge for at least 30 minutes. You can marinate for up to 2 hours for more flavor. While the chicken marinates, it's time to preheat your air fryer. Set it to 375°F (190°C). Preheating helps the chicken cook evenly. Now, let’s cook the chicken. Take the thighs out of the marinade and shake off any extra liquid. Place them skin-side down in the air fryer basket. Cook them for 10 minutes. After 10 minutes, carefully flip the chicken thighs. Use tongs for safety. Brush them with some of the thickened marinade you made earlier. Cook for another 10 to 12 minutes. To check if the chicken is done, use a meat thermometer. The internal temperature should be 165°F (75°C). The skin should be crispy and golden brown. Once done, remove the chicken from the air fryer. Let it rest for 5 minutes before serving. To get crispy skin on your chicken thighs, make sure to dry them well before cooking. Pat the skin with paper towels to remove any moisture. The air fryer needs dry skin to create that perfect crunch. Cook the chicken skin-side down first. This helps render the fat and crisp the skin. Flip it halfway through and brush with thickened marinade for extra flavor. For the best flavor, marinate your chicken thighs for at least 30 minutes. If you have time, marinating for up to 2 hours works wonders. This allows the soy sauce, honey, and garlic to seep in deeply. You can even marinate overnight for a stronger taste. Just remember to keep it in the fridge. Do not throw away the leftover marinade! Instead, bring it to a boil in a saucepan. This step kills any bacteria from the raw chicken. Once it simmers for about five minutes, mix in cornstarch and water to thicken it. Use this as a tasty sauce to drizzle over your cooked chicken. It adds flavor and makes your dish look great. Pro Tips Marinate for Maximum Flavor: For the best flavor, marinate the chicken thighs for at least 2 hours, or overnight if possible. This allows the flavors to penetrate the meat deeply. Check for Crispiness: If the skin is not crispy enough after cooking, you can increase the temperature to 400°F (200°C) for the last few minutes to achieve that perfect crunch. Thicker Sauce Option: If you prefer a thicker sauce, add an extra teaspoon of cornstarch mixed with water to the marinade while it simmers. This will give you a glaze-like consistency. Resting is Key: Always let the chicken rest for about 5 minutes after cooking. This helps the juices redistribute, resulting in a juicier bite. {{image_2}} You can create many flavors with different marinades. Try a spicy marinade by adding chili paste. For a sweet twist, mix in orange juice. You can also use pineapple juice for a fruity taste. Experiment with different herbs, like cilantro or basil. Each change will give your dish a new flair. You can use other cuts of chicken. Boneless thighs cook fast and are tender. Chicken breasts are a lean option but may dry out. Chicken drumsticks also work well, but adjust cooking time. The key is to watch for that perfect juicy finish. Air fryers are great for cooking many proteins. Try air frying shrimp for a quick meal. Set the temperature to 375°F (190°C) and cook for about 5-7 minutes. Pork chops can be juicy and crispy too. Just remember to check internal temps for safety. Fish fillets cook nicely at a lower temp of 350°F (175°C). Always aim for that golden brown color! After you enjoy your Air Fryer Teriyaki Chicken Thighs, store any leftovers properly. Let the chicken cool down first. Place the chicken in an airtight container. This helps keep it fresh. Store it in the fridge for up to three days. To reheat, you can use the air fryer again. Set it to 350°F (175°C). Place the chicken thighs in the basket. Heat them for about 5-7 minutes. This will help keep the skin crispy. You can also use a microwave. Just cover it with a damp paper towel and heat for 1-2 minutes. If you want to freeze your teriyaki chicken, wrap each piece well. Use plastic wrap or aluminum foil. Then place them in a freezer bag. Remove as much air as possible. You can freeze the chicken for up to three months. When you're ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust the cooking time to about 8 to 10 minutes per side. Check the internal temperature to reach 165°F (75°C). Boneless thighs are tasty and easy to eat. Use a meat thermometer to check the thickest part of the chicken. The safe internal temperature is 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. Teriyaki chicken pairs well with steamed rice or fried rice. You can add stir-fried veggies for color and crunch. A fresh salad with a light dressing also works great. For a fun twist, serve with pineapple slices for a sweet touch. This blog post covered everything you need for making teriyaki chicken thighs. We explored key ingredients, how to cook in an air fryer, and tips for crispy skin. We shared various marinades and alternate protein options as well. Proper storage and reheating tips ensure your leftovers taste great. Remember, using quality ingredients makes a difference. Try out these steps and watch your cooking skills grow. Enjoy your delicious, homemade teriyaki chicken!$

Air Fryer Teriyaki Chicken Thighs

Deliciously marinated chicken thighs cooked to perfection in an air fryer.

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Prep Time 10

Cook Time 30

Total Time 50

Course Main Course

Cuisine Asian

Servings 4

Ingredients

4 pieces bone-in, skin-on chicken thighs
0.25 cup low-sodium soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
1 tablespoon water
to taste sesame seeds for garnish
to taste sliced green onions for garnish

Instructions

In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. This will be your marinade.
Place the chicken thighs in a resealable plastic bag or a shallow dish and pour the marinade over them. Ensure the chicken is well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
After marinating, remove the chicken thighs from the marinade and shake off excess liquid. Reserve the marinade for later.
Preheat your air fryer to 375°F (190°C).
Place the chicken thighs skin-side down in the air fryer basket. Cook for 10 minutes.
While the chicken is cooking, take the reserved marinade and pour it into a small saucepan. Bring it to a gentle boil and then reduce heat, allowing it to simmer for 5 minutes. Mix cornstarch and water together and stir into the simmering marinade to thicken it slightly. Remove from heat once thickened.
After 10 minutes, flip the chicken thighs and brush them with some of the thickened marinade. Cook for an additional 10-12 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
Once done, remove the chicken thighs from the air fryer and let them rest for 5 minutes.
Serve the chicken thighs drizzled with the remaining thickened marinade, and garnish with sesame seeds and sliced green onions.

Notes

Marinate for up to 2 hours for enhanced flavor.

Keyword air fryer, chicken, teriyaki