This teriyaki air fryer boneless chicken thighs recipe is definitely a keeper! It’s an easy dish to whip up, and the air fryer does all of the work. I am always on a hunt to search for new air fryer recipes. I’ve already made chicken with bbq sauce, and this time, I wanted to create something with a classic Asian flavor like this air fryer boneless chicken thighs with homemade teriyaki sauce.
The result? Absolutely delicious! The chicken thighs came out so tender and juicy on the inside, while being slightly crispy skin on the outside. And, the teriyaki glaze added the perfect amount of sweetness and tanginess.
Overall, this is now one of my favorite air fryer recipes! I like serving it with a small bowl of rice and my favorite sides like steamed edamame, green peas, and roasted carrots.
There are a few ways that you can make this. Definitely, an air fryer is an easy way as it cuts the cook time a lot. Let me show you how:
#1 – This is an air fryer boneless chicken thigh recipe, however, you can cook this on a stovetop or oven. Once you learn my tried and true technique on how to make juicy chicken thighs in the air fryer, your life will change. It’s a great way to make a quick meal when you’re in a pinch!
#2 – You can make the teriyaki sauce from scratch or you can use a bottled sauce. You do you!
Ingredients and Substitutions
- Boneless skinless chicken thighs – You may use any kind of chicken cuts you wish. I have made this with chicken breasts, and chicken wings, and whole chicken would work as well. Be creative and have fun.
You can dry rub the chicken with salt and pepper and brush some neutral oil before cooking for the best flavor.
Skip the bottled stuff! Make my no-fail teriyaki sauce. If you want to be a decent home cook, you’ve got to master teriyaki sauce. It is the most versatile, probably most famous Asian sauce in the world. I don’t know if that’s a fact, but it’s up there. You see bottled teriyaki sauces in all grocery stores, but they are full of preservatives.
- Soy sauce – Feel free to use tamari or coconut aminos. I like to use low sodium for most of my recipes.
- Sesame oil – Toasted will give that toasty, nutty flavor, but you can just use regular sesame oil if that’s what you have on hand.
- Mirin – A classic Japanese seasoning. You can get this in most grocery stores. Don’t skip this one if you want the best results!
- Sake – You can buy this in any liquor store. Very inexpensive.
- Sweetener – You can use whatever you have on hand. I have used coconut sugar, honey, and maple syrup in the past. Monk fruit sweetener and brown sugar will work great.
- Aromatics – Ginger and garlic. Fresh is best! I wouldn’t recommend using ginger or garlic powder.
- Add-ons – This is completely optional. You can add sesame seeds for more flavor or cornstarch slurry (cornstarch and water) to make the sauce thicker. You can even add cayenne pepper for a little bit of spice.
Equipment
- Medium sauce pot
- Cutting board
- Knife
- Funnel for storing teriyaki sauce
- Airtight container for storage mason jar
- Air fryer – huge fan of the Instant Pot Vortex Pro*
- Parchment paper to make clean up easy
Tips on making Air Fryer Boneless Chicken Thighs
- You may use any sweetener you want. I have used honey, white sugar, maple syrup, or monk fruit sugar.
- Either air fry the raw chicken whole or cut it up into bite-size pieces.
- Put as much sauce as you want in your chicken. Be generous.
- Store your leftover teriyaki sauce in an airtight container (mason jar) for up to 3 weeks in the fridge. This recipe is great for meal prepping.
- You may use any cut of chicken. For example, skin on or skinless.
My Favorite Ways to Make Teriyaki Boneless Chicken Thighs
AIR FRYER – Air fry chicken thighs for approximately 15 to 20 minutes at 375 degrees. Flipping once. Like most things in life, all air fryers are different. I love my Instant Pot Vortex Pro.
OVEN – Bake the chicken thighs in a single layer for approximately 30-40 minutes at 375 degrees. Flipping once.
STOVETOP – Pan fry chicken thighs for approximately 15-20 minutes on medium to high heat. Flipping a few times to get a consistent color and caramelization.
The best way to cook this recipe is by the air fryer, definitely has great cooking time and less clean-up. This is my preference, if you don’t own an air fryer, definitely use a stovetop for deep frying.
Still hungry? Try out my other recipes!
Garlic Miso Chicken Thighs Air Fryer
Juicy Air Fryer Boneless Chicken Thighs – Balsamic Glazed
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Air Fryer Boneless Chicken Thighs – Homemade Teriyaki Sauce
Skip the bottled stuff! Make my no-fail teriyaki sauce. If you want to be a decent home cook, you’ve got to master teriyaki sauce. It is the most versatile, probably most famous Asian sauce in the world. I don’t know if that’s a fact but it’s up there. You see bottled teriyaki sauces in all grocery stores. But they are full of preservatives.
- Total Time: 30 minutes
- Yield: 2-4 1x
Ingredients
8–10 boneless skinless chicken thighs
Avocado oil for brushing
Salt and Pepper
Teriyaki sauce: makes 3 cups
1 cup soy sauce
1 cup mirin
1 cup sake
¼ cup brown sugar*
8 cloves of garlic
2” ginger
2 tbsp sesame oil
1 tsp black pepper
Instructions
- In a medium sauce pot, medium heat add all the liquids (sake, soy sauce, mirin, sugar, and sesame oil)
- Rinse your ginger thoroughly, and slice it skin on. Add to the pot.
- Smash your garlic and add to the pot.
- Once it has come to a boil lower it to a nice simmer. Remove from heat after 15 minutes.
- Preheat your air fryer to 375 degrees – set the timer for 15 minutes.
- While the sauce is simmering, brush some avocado oil on your chicken and lightly salt and pepper your chicken. You could keep your chicken whole or cut it up into bite-size pieces.
- Place the chicken on the rack or air fryer basket and air fry for 8 minutes until it develops a nice color.
- Add ¼ cup of the sauce and flip the chicken thighs so all sides get a nice color. Feel free to add more sauce if it needs it. You do not want a dry chicken.
- Using a meat thermometer or an instant read thermometer, the internal temperature should be 165 degrees F.
- Enjoy!
Notes
* you may use any sweetener you want. I have used honey, white sugar, maple syrup or monk fruit sugar.
*either air fry the chicken whole or cut it up into bite-size pieces.
*put as much sauce as you want in your chicken. Be generous.
*store your leftover teriyaki sauce in an airtight container (mason jar) for up to 3 weeks in the fridge.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: mains
- Method: air fryer
- Cuisine: asian
Keywords: instant pot air fryer boneless chicken thighs, air fried chicken thighs, teriyaki chicken thighs
Marian
Will be cooking this again and again. Won’t be buying teriyaki sauce any more, this was so easy to make. Had some left for another meal.
Carmen
Thanks Marian!
Kate
How much Sake please?
Carmen
Hi Kate, 1 cup sake! I made the change on my recipe card. Thanks for catching that.