If you’re on the hunt for a mouthwatering, simple, and seriously satisfying chicken dinner, then you’re going to love my Air Fryer Teriyaki Chicken Recipe. This recipe is one of those kitchen wins that’s quick to prep, tastes like you spent hours in the kitchen, and has that perfect sticky-sweet teriyaki glaze that everyone loves. Trust me, once you try this, it’ll pop up on your weekly meal plan way more than you expect!
Why You’ll Love This Recipe
- Quick and Easy: Prep takes just a few minutes and cooks in the air fryer fast, perfect for busy nights.
- Juicy, Flavorful Chicken: The marinade infuses the chicken with a perfect balance of sweet and savory notes.
- Healthier Option: Using the air fryer means less oil and still getting that crispy, caramelized finish.
- Versatile and Customizable: Great on its own, or jazz it up with your favorite garnishes and sides.
Ingredients & Why They Work
The magic of this Air Fryer Teriyaki Chicken Recipe lies in the blend of simple yet flavorful ingredients that come together to create that classic teriyaki flavor, with a little twist for extra depth. I always stock these pantry staples so I can whip this up any time.
- Soy Sauce: This is the salty backbone of the teriyaki sauce, bringing umami and depth to every bite.
- Water: Used to balance out the soy sauce so the marinade isn’t overpowering.
- Brown Sugar: Adds sweetness and helps create that sticky glaze on the chicken.
- Worcestershire Sauce: Gives a tangy, slightly savory complexity that elevates the sauce beyond basic teriyaki.
- White Distilled Vinegar: Cuts through the sweetness with a touch of acidity, brightening the flavors.
- Garlic: Fresh minced garlic adds pungency and warmth, which pairs beautifully with ginger.
- Fresh Ginger: The ginger brings a nice zest and freshness that’s essential in authentic teriyaki.
- Onion Powder: Adds subtle aromatic depth without overpowering the other flavors.
- Boneless Skinless Chicken (Breasts or Thighs): Choose thighs for juicier, more forgiving meat or breasts for leaner chicken; both work great in the air fryer.
Note:
Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of the best things about this recipe is how easy it is to tweak based on what you have and how you like it. I often swap chicken thighs for breasts when I want a bit less fat, or add a splash of sesame oil for extra nutty flavor. Make it yours!
- Spicy Variation: I sometimes add a teaspoon of chili flakes or a drizzle of sriracha to the marinade for a little kick, which really wakes up the flavor.
- Gluten-Free: Use tamari instead of soy sauce if you need to keep it gluten-free – it tastes just as delicious.
- Make It Saucy: After air frying, brush the chicken with a little reserved marinade reduced on the stove as a glaze for extra shine and flavor.
Step-by-Step: How I Make Air Fryer Teriyaki Chicken Recipe
Step 1: Whisk Together the Marinade Magic
Start by mixing the soy sauce, water, brown sugar, Worcestershire sauce, vinegar, minced garlic, ginger, and onion powder in a large zip-top bag. I like to seal it loosely before giving it a good squish to combine everything. This marinade is where the magic comes from, so make sure to mix well so all those flavors get cozy.
Step 2: Even Out Your Chicken
Pounding your chicken breasts or thighs to an even thickness is a game-changer. I use a meat mallet or rolling pin, placing the chicken between two sheets of plastic wrap or inside a zip bag. This helps the chicken cook evenly in the air fryer, avoiding those dry edges or undercooked centers.
Step 3: Marinate and Chill
Pop the chicken into the bag with the marinade, press out most of the air, and seal. Give it a gentle massage to coat all the pieces. Then, let it chill in the fridge for at least 30 minutes. If you can swing 4-8 hours, that’s even better — the chicken soaks up more of those gorgeous flavors and gets tender.
Step 4: Air Fry to Perfection
Remove the chicken from the marinade (discard any leftover marinade) and lay it in a single layer in your air fryer basket, which you should lightly oil to keep the chicken from sticking. Air fry at 390°F (around 200°C) for about 10 minutes. Use a meat thermometer to check for an internal temp of 165°F — juicy and safe to eat! If you’re cooking a lot, do it in batches so nothing gets crowded in the basket.
Step 5: Rest and Serve
Once cooked, let the chicken rest for about 5 minutes. This little pause lets the juices redistribute, keeping your chicken moist and flavorful. Then slice it up or serve as is with your favorite sides!
Pro Tips for Making Air Fryer Teriyaki Chicken Recipe
- Even Thickness Matters: Pounding the chicken evenly makes sure every piece cooks at the same pace—no one likes dry edges or raw centers.
- Don’t Skip the Rest: Let the chicken rest after air frying; it locks in juices and keeps the meat tender.
- Air Fry in Batches: Crowding the basket steams the chicken instead of crisping it—give them breathing room!
- Use a Meat Thermometer: Checking internal temperature takes the guesswork out and guarantees perfectly cooked chicken every time.
How to Serve Air Fryer Teriyaki Chicken Recipe
Garnishes
I like sprinkling my chicken with toasted sesame seeds and fresh sliced green onions — they add a nice crunch and pop of color. Sometimes, a few sprigs of cilantro or a squeeze of lime juice brighten things up even more, especially if you want a fresh contrast to that sweet glaze.
Side Dishes
For sides, I usually keep it simple with steamed jasmine rice or cauliflower rice if I’m watching carbs. Garlic sautéed green beans or roasted broccoli add a nice green crunch, and you can’t go wrong with a crunchy Asian slaw to keep things fresh and balanced.
Creative Ways to Present
For a special occasion, I like serving the teriyaki chicken sliced over a bed of sticky rice in cute little bowls, topped with pickled ginger and a drizzle of extra teriyaki sauce. Or try a rice bowl with avocado, shredded carrots, and a soft boiled egg on top for a restaurant-style vibe at your own table.
Make Ahead and Storage
Storing Leftovers
I store leftover teriyaki chicken in an airtight container in the fridge, usually getting 3-4 days of tasty meals out of it. It’s perfect for quick lunches or adding to salads and wraps during the week.
Freezing
If you want to prep in bulk, this chicken freezes well. I freeze cooked pieces in freezer-safe bags, separating portions with parchment paper so you can grab just what you need. When thawed, the texture stays surprisingly good.
Reheating
To reheat without drying out the chicken, I like popping it back into the air fryer for 3-4 minutes at 350°F, which crisps it up nicely. Alternatively, a quick stovetop warm-up with a splash of water or sauce works well if you don’t have the air fryer on hand.
FAQs
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Can I use chicken thighs instead of breasts for this Air Fryer Teriyaki Chicken Recipe?
Absolutely! Boneless, skinless chicken thighs are actually my personal favorite because they stay juicier during cooking and can handle a bit more flavor. Just make sure to pound them to an even thickness and keep an eye on cooking time, as thighs can take slightly longer than breasts.
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How long should I marinate the chicken for the best flavor?
While you can marinate for as little as 30 minutes in a pinch, I recommend 4 to 8 hours in the fridge if you have the time. This lets the chicken absorb more of the teriyaki flavors and results in a more tender, delicious bite.
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Can I save some marinade to use as a sauce?
Yes, you can! Be sure to reserve some marinade before adding the chicken. To use it as a sauce, bring it to a boil in a small saucepan for at least 3-5 minutes to kill any bacteria, then reduce to thicken. Brush it over your cooked chicken to boost flavor and shine.
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What temperature and time is best for air frying this teriyaki chicken?
Set your air fryer to 390°F and cook the chicken for about 10 minutes. Times can vary slightly based on the thickness of your chicken and air fryer model, so using a meat thermometer to check for 165°F internal temp is the safest bet.
Final Thoughts
This Air Fryer Teriyaki Chicken Recipe is a total weeknight game-changer in my kitchen. The gorgeous flavors, quick prep, and the air fryer’s magic combine to make dinner something everyone asks for again and again. I hope you enjoy making and sharing this as much as I do—it’s one of those recipes that feels like a warm dinner hug after a busy day.
Print
Air Fryer Teriyaki Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian
Description
A flavorful and easy Air Fryer Teriyaki Chicken recipe featuring a homemade marinade with soy sauce, brown sugar, garlic, and ginger, cooked quickly to juicy perfection in the air fryer.
Ingredients
Marinade
- 1 cup soy sauce
- 1 cup water
- ½ cup brown sugar
- ¼ cup Worcestershire sauce
- 3 tablespoons white distilled vinegar
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 teaspoons onion powder
Chicken
- 2-3 pounds boneless skinless chicken breasts or thighs
Instructions
- Prepare the marinade: Add soy sauce, water, brown sugar, Worcestershire sauce, white vinegar, minced garlic, minced ginger, and onion powder into a large zip-top bag. Mix well until all ingredients are combined.
- Prep the chicken: Pound the chicken breasts or thighs to an even thickness to ensure consistent cooking. Then place the chicken into the marinade bag, remove most of the air, and seal it. Massage the bag gently to coat the chicken evenly.
- Marinate the chicken: Refrigerate the sealed bag for at least 30 minutes, but preferably for 4 to 8 hours to develop deeper flavors.
- Preheat and prepare the air fryer: Lightly oil the air fryer basket and place the marinated chicken pieces in a single layer. Discard the leftover marinade to avoid cross contamination.
- Cook the chicken: Air fry the chicken at 390 degrees Fahrenheit for 10 minutes or until the internal temperature reaches 165 degrees Fahrenheit, using a meat thermometer to confirm doneness. Cook in batches if necessary to avoid crowding.
- Rest and serve: Let the cooked chicken rest for 5 minutes before serving to allow juices to redistribute.
Notes
- Pounding the chicken to an even thickness ensures it cooks evenly and prevents undercooked or overcooked spots.
- Marinating for at least 30 minutes is sufficient, but 4 to 8 hours will intensify flavor.
- Always use a meat thermometer to guarantee the chicken is safely cooked to 165 degrees Fahrenheit.
- The nutrition information may overestimate calories and sodium as it includes the marinade, which is mostly discarded before cooking.
