Air Fryer Teriyaki Chicken
I’ve got a brand new dinner bowl recipe for you today, and we’re going to be prepping the most beautiful teriyaki chicken thighs in the air fryer, and serving them over rice with a side of greens! We’re talking takeout vibes but secretly good for you, and just perfect for a quick lunch or dinner.
The chicken gets tossed in a warm, garlicky spice blend, then air fried until the edges pick up a light, crispy char while the inside stays juicy and tender. Right at the end, a brush of Bachan’s teriyaki sauce melts into the heat, turning into a sticky, glossy glaze with deep umami flavor, gentle sweetness, and just a hint of ginger. Every bite gives you that best combo — caramelized edges outside, melt-in-your-mouth chicken inside — all with weeknight-easy effort!
Ingredients
Please note that there’s a printable recipe card at the bottom of this post!
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Chicken thighs (bone-in or boneless) — juicy & flavorful
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Avocado oil — helps everything crisp up
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Garlic powder — savory depth
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Onion powder — mellow, cozy flavor
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Smoked paprika — subtle smokiness
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Ground ginger — warm, bright note
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Black pepper — gentle bite
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Kosher salt — brings all the flavors together
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Teriyaki sauce — sticky-sweet glaze for that glossy finish
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Sesame seeds — optional crunch and texture
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Green onions, sliced — fresh pop on top
How To Make Air Fryer Teriyaki Chicken
- Start by drying the chicken really well. Lay the thighs on a cutting board or tray and press both sides with paper towels — this step is key for getting that crisp, browned finish in the air fryer.
- Add the chicken to a large bowl and drizzle with avocado oil. Sprinkle on the garlic powder, onion powder, smoked paprika, ground ginger, black pepper, and salt, then toss with your hands or tongs until every piece is evenly coated.
- Lightly mist the air fryer basket with oil and arrange the chicken inside in a single layer with space between each piece — overcrowding keeps things from browning properly.
- Cook until the edges start to crisp:
– Boneless thighs: Air fry at 380°F for 10 minutes, flip, then cook another 6–8 minutes.
– Bone-in thighs: Air fry at 380°F for 12 minutes, flip, then cook another 10–12 minutes.
The chicken should be browned and nearly cooked through.
- Brush each thigh generously with the Bachan’s teriyaki sauce, then return the chicken to the air fryer for 2–3 minutes. The sauce will thicken and cling to the chicken, creating that sticky, glossy finish.
- Let the chicken rest for a few minutes so the juices settle, then finish with sesame seeds or sliced green onions if you’d like a little extra texture and freshness.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 4 days.
For longer storage, freeze the cooked and fully cooled chicken thighs for up to 2 months. Thaw overnight in the fridge before reheating.
To reheat and bring back those crispy edges, pop the chicken into the air fryer at 350°F for 3–5 minutes until warmed through.
Recipe Notes
Patting the chicken really dry before seasoning makes a huge difference. Moisture is the enemy of crispiness in the air fryer!
Be sure not to overcrowd the basket. The thighs need space so they roast and brown instead of steaming.
Always brush the teriyaki glaze on at the end of cooking, not the beginning. The sugars in the sauce can burn quickly if they’re exposed to high heat for too long.
If you have one, a digital thermometer is super helpful here. Chicken thighs are at their juiciest around 175°F internal, which gives you that ultra-tender texture.
And don’t skip the short rest time. Letting the chicken sit for 3–5 minutes before slicing keeps all those delicious juices right where they belong.
Serving Ideas
My favorite way to serve this teriyaki chicken is over fluffy rice with steamed or roasted broccoli. It makes the perfect healthy lunch or easy dinner bowl that actually keeps you full.
You can also slice the chicken and tuck it into wraps or lettuce cups, spoon it over a big chopped salad for a lighter option, or serve it in rice or noodle bowls with extra veggies like carrots, snap peas, or edamame. It’s even great tucked into simple meal-prep boxes with rice and veggies for grab-and-go lunches throughout the week.
Substitutions
Both boneless and bone-in chicken thighs work beautifully here. You can also use chicken breasts if needed. Just know they’ll cook a little faster and won’t be quite as juicy as thighs!
Avocado oil can be swapped for olive oil or vegetable oil if that’s what you have on hand.
If you don’t have smoked paprika, regular paprika works just fine. And if you’ve got fresh ginger, you can use about 1 teaspoon grated in place of the ground ginger.
Bachan’s is my go-to for that glossy, restaurant-style finish, but any good-quality teriyaki glaze will work in a pinch.
Air Fryer Teriyaki Chicken
Ingredients
- 6 bone-in or boneless chicken thighs
- 1 tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp ground ginger
- ½ tsp black pepper
- ¾ tsp kosher salt
- ¼ cup Bachan’s teriyaki sauce or teriyaki sauce of your choice
- Optional: sesame seeds + sliced green onions for garnish
Instructions
- Start by drying the chicken really well. Lay the thighs on a cutting board or tray and press both sides with paper towels — this step is key for getting that crisp, browned finish in the air fryer.
- Add the chicken to a large bowl and drizzle with avocado oil. Sprinkle on the garlic powder, onion powder, smoked paprika, ground ginger, black pepper, and salt, then toss with your hands or tongs until every piece is evenly coated.
- Lightly mist the air fryer basket with oil and arrange the chicken inside in a single layer with space between each piece — overcrowding keeps things from browning properly.
- Cook until the edges start to crisp:
- – Boneless thighs: Air fry at 380°F for 10 minutes, flip, then cook another 6–8 minutes.
- – Bone-in thighs: Air fry at 380°F for 12 minutes, flip, then cook another 10–12 minutes.
- The chicken should be browned and nearly cooked through.
- Brush each thigh generously with the Bachan’s teriyaki sauce, then return the chicken to the air fryer for 2–3 minutes. The sauce will thicken and cling to the chicken, creating that sticky, glossy finish.
- Let the chicken rest for a few minutes so the juices settle, then finish with sesame seeds or sliced green onions if you’d like a little extra texture and freshness.
This is one of those recipes that makes busy nights feel a little easier. Big flavor, hardly any effort, and leftovers you’ll actually be excited about! Whether you’re piling it into rice bowls, wrapping it up for lunch the next day, or just sneaking bites straight from the cutting board, this air fryer teriyaki chicken always delivers. If you try it, I’d love to hear your thoughts! Leave a comment and a star rating below.
