Air Fryer Teriyaki Chicken
This air fryer teriyaki chicken is crispy-edged, juicy on the inside, and finished with a sticky-sweet glaze that tastes straight out of your favorite takeout spot — only way easier. Seasoned thighs cook up fast in the air fryer, then get brushed with teriyaki for that glossy, caramelized finish, making it perfect for quick weeknight dinners or healthy rice bowls.
Servings: 3
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.