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
Scale
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.
