Air Fryer Teriyaki Chicken

Name: Air Fryer Teriyaki Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 boneless skin-on chicken thighs; 2 tablespoons soy sauce; 1 1/2 tablespoons mirin; 1 tablespoon sake (or sherry or chicken broth with a drop of vinegar); 1 tablespoon honey; 1 1/2 tablespoons brown sugar; 2 cloves garlic (minced); 1/2 tablespoon ginger (grated); 1 teaspoon cornstarch; 1 teaspoon sesame oil

By Arman Liewpublished on Jul 27, 2026

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Total Time 20

Servings 4 servings

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My air fryer teriyaki chicken recipe features juicy chicken thighs coated in a sticky homemade teriyaki glaze. It’s quicker than takeout and just as satisfying.

air fryer teriyaki chicken in an air fryer basket.

Air fryer teriyaki chicken that tastes like it came from a restaurant

My partner loves my grilled teriyaki chicken, but once the weather cools down, I swap the grill for the air fryer. It gives the chicken the same sticky, caramelized glaze with barely any effort, and honestly, I can’t tell the difference between the two.

The homemade teriyaki sauce doubles as both the marinade and the glaze, so every bite is packed with flavor. Here’s why I love making it:

Sweet, sticky, and juicy. The air fryer caramelizes the sauce beautifully while keeping the chicken moist inside.
Perfect for busy weeknights. My weeknight dinner rule is 20 minutes or less. This ticks that box.
Better than takeout. I serve it with broccoli and edamame, and it rivals Shuyn, our local Japanese restaurant.

Let’s make this together now!

Key Ingredients

Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.

Boneless chicken thighs. I always use skin-on chicken thighs because the skin helps lock in moisture and crisps up beautifully in the air fryer. Even if you don’t plan on eating it, I wouldn’t skip it.
Homemade teriyaki sauce. I almost always use my own because I can control the sweetness and saltiness. It does include mirin and sake, two cooking alcohols. If you want an alcohol-free option, swap them for chicken broth with half a teaspoon of vinegar.

Step-by-step instructions

First, make the marinade. Add the marinade ingredients to a small saucepan and simmer for about 4 minutes, until it thickens. Let it cool slightly.

teriyaki sauce marinade in a small saucepan.

Second, marinate the chicken quickly. Add the chicken thighs to a bowl and cover with half the marinade. Mix until coated and sit for 10 minutes.

raw chicken thighs in a bowl covered in teriyaki sauce marinade.

Third, air fry. Remove the chicken from the marinade, shaking off the excess. Air fry for 10 minutes, flip, and air fry until it reaches 165°F. Brush with the remaining marinade, then air fry for another 3-4 minutes.

marinated raw chicken thighs in the air fryer basket.

Finally, rest and serve. Remove the chicken from the air fryer basket and rest for 5 minutes before serving.

air fryer teriyaki chicken on a white serving dish with green onion on top.

Arman’s recipe tips for the best flavor and texture

Don’t marinate too long. I usually let it sit for about 10 minutes, which is plenty of time for the flavor to soak in. I wouldn’t leave it for longer than 2 hours, though, as the sugar in the marinade can start to affect the chicken’s texture.
Cook the chicken a little past 165°F. While the chicken is safe to eat at 165°F, I always cook the chicken thighs to around 175-185°F. The extra few minutes make a big difference- they stay juicy, the fat renders properly, and the skin gets even crispier.
Glaze at the very end. I brush the chicken with the teriyaki glaze once it’s almost cooked through. If you add it too early, the sugars can burn before the chicken has finished cooking.
Rest for 5 minutes. It gives the juices time to settle and helps the glaze cling to the chicken rather than slide off.