Air Fryer Teriyaki Chicken

If you're looking for a quick and healthy meal, this recipe is for you. You can't go wrong with chicken teriyaki, everyone loves it's savory and slightly sweet flavor, and the best part is, you don't even have to turn on the oven to make this delicious dish.

Ingredients

• coconut sugar 
• coconut aminos 
• minced garlic 
• ginger 
• black pepper 
• boneless skinless chicken thighs
• corn starch 

See recipe card for quantities.

How to Make Air Fryer Teriyaki Chicken

Step 1. Combine all sauce ingredients together in a bowl and stir well. 

Step 2. Place chicken in pan and coat with half of the marinade. Place in fridge for 30 mins to overnight.

Combine remaining sauce and corn starch in a small saucepan. Stir to dissolve corn starch. Bring to a boil over low heat. Let cook 1 minute and remove. The sauce will thicken as it cools.

Place chicken thighs in air fryer, brush with some sauce and cook on 400 for 7 minutes. Flip and cook again for 6-8 minutes. 

Once cooking is finished, pour over remaining sauce and serve with rice (brown or white), or noodles.

Substitutions

• Chicken - instead of chicken thighs, you can use boneless chicken breast, or lean pork
• Coconut aminos - use gluten free soy sauce, regular soy sauce, or tamari sauce
• Vegetarian - instead of chicken, substitute cubed tofu, and reduce total cooking time by 5 minutes.

Variations

• Spicy - add 1 TBS of sriracha hot sauce, or chili oil to sauce to add a little flavorful heat

Equipment

This recipe is intended for an air fryer; however, you can also pan fry or bake in the oven, ideally baked using convection to finish for the final minutes to achieve a crispy exterior.

Storage

Store teriyaki chicken leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

More Air Fryer Recipes to Try

📖 Recipe

Air Fryer Teriyaki Chicken

1x2x3x

You can't go wrong with chicken teriyaki, everyone loves it's savory and slightly sweet flavor, and the best part is, you don't even have to turn on the oven to make this delicious dish.

5 from 3 votes

Nicole Kendrick

Print Recipe Pin Recipe

1x2x3x

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Appetizer, Main Course

Cuisine American, Chinese

Servings 4

Calories 290 kcal

Equipment

• ▢
  1 Air Fryer or an oven set to convection

Ingredients

  

1x2x3x

Sauce

• ▢ ½ cup coconut sugar
• ▢ ¼ cup coconut aminos
• ▢ 2 tablespoon minced garlic
• ▢ ¾ teaspoon ginger
• ▢ ⅛ teaspoon black pepper

Chicken

• ▢ 6-7 boneless skinless chicken thighs
• ▢ 1 teaspoon corn starch

Instructions

 

• Combine all sauce ingredients together in a bowl and stir well.
• Place chicken in pan and coat with half of the marinade.
• Place in fridge for 30 mins to 3 hours.
• Combine remaining sauce and corn starch in a small sauce pan. Stir to dissolve corn starch. Bring to a boil over low heat. Let cook 1 minute and remove. The sauce will thicken as it cools.
• Place chicken thighs in air fryer, brush with some sauce and cook on 400 for 7 minutes. Flip and cook again for 6-8 minutes.
• Once cooking is finished, pour over remaining sauce and serve!

Nutrition

Serving: 1gCalories: 290kcalCarbohydrates: 22gProtein: 33gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 161mgSodium: 530mgPotassium: 434mgFiber: 0.1gSugar: 13gVitamin A: 41IUVitamin C: 1mgCalcium: 23mgIron: 1mg

Tried this recipe?Let us know how it was!

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.