Ingredients
Method
- Preheat air fryer to 400°F.
- Combine salt, pepper, garlic powder, and smoked paprika in a small bowl.
- Toss chicken with spices and oil until evenly coated, reserving the teriyaki sauce for later.
- Arrange chicken in a single layer inside the air fryer basket.
- Cook for 20 minutes, flipping halfway through, until browned and cooked through.
- Remove chicken and transfer to a bowl or serving plate.
- Brush or spoon homemade teriyaki sauce over the chicken.
- Garnish with chopped chives and sesame seeds before serving, if desired.
Nutrition
Notes
- Sauce goes on last: Teriyaki sauce contains sugar, which can burn in the air fryer. Adding it after cooking keeps the chicken juicy and the sauce glossy instead of scorched.
- Homemade sauce is flexible: My teriyaki sauce works with either brown sugar or a sugar-free brown sugar alternative, so you can use what fits your kitchen without changing the method.
- Watch the temperature: Chicken thighs are safe at 165°F, but they’re even more tender around 175–180°F.
- Give the chicken space: Cook in a single layer so the pieces brown instead of steaming. If needed, work in batches.
- For crispier edges: Let the chicken cook an extra 2–3 minutes before adding the sauce.
- Best cut for this recipe: Boneless, skinless thighs cook quickly and evenly. Bone-in thighs will work, but they need more time to crisp the skin.