Teriyaki Chicken Air Fryer (Print Version)
# Ingredients:
→ Marinated Chicken
01 -
4–6 boneless chicken thighs, skin-on preferred
02 -
2 tablespoons light soy sauce
03 -
1 tablespoon mirin
→ Hawaiian Teriyaki Sauce
04 -
¼ cup light soy sauce
05 -
2 tablespoons mirin
06 -
2 tablespoons brown sugar
07 -
2 tablespoons pineapple juice
08 -
1 small knob fresh ginger, grated (optional)
# Instructions:
01 -
Place chicken thighs in a bowl and pour over the soy sauce and mirin. Mix well to coat evenly, then cover and marinate in the fridge overnight.
02 -
Combine all the sauce ingredients in a small saucepan. Simmer gently for 5 to 10 minutes, stirring occasionally, until it reduces by half and thickens slightly. Set aside to cool.
03 -
Place the chicken thighs skin-side up in a single layer in the air fryer basket. Cook at 350°F for 10 minutes.
04 -
Turn the chicken over so the skin side is down. Continue cooking at 350°F for another 5 minutes, or until the internal temperature hits 165°F.
05 -
Brush the bottom of each chicken thigh with teriyaki sauce, then flip and brush the skin side as well. Air fry again at 325°F for 3–5 minutes, just until the sauce thickens and gets sticky. Watch closely to prevent burning.
06 -
Let the chicken rest for 5 to 10 minutes before slicing. Serve warm with steamed rice or your favorite sides.
# Notes:
01 -
Marinating overnight brings out the best flavor.
02 -
Serve with rice, noodles, or grilled veggies for a full meal.