Make a tasty dinner with these Air Fryer Teriyaki Chicken Thighs, easy to make gluten-free or in the Ninja Foodi!
Air Fryer Teriyaki Chicken Thighs are a fast, flavorful weeknight solution. Boneless, skinless thighs marinated in a simple homemade teriyaki sauce cook up juicy and caramelized in an air fryer or Ninja Foodi. This recipe is versatile, easy to make gluten-free, and can be prepared ahead for busy evenings.
These thighs benefit from time in the marinade: if you can marinate them for several hours or overnight, you’ll notice deeper flavor and a more tender texture. If time is limited, a one-hour soak still adds plenty of taste.
How do you make Gluten-Free Teriyaki Sauce?
To make this teriyaki version gluten-free, swap regular soy sauce for a gluten-free soy sauce or coconut aminos. Either option will deliver the savory-sweet base you want without gluten.
Be sure to check all packaged ingredients you use (such as rice wine vinegar or any pre-made sauces) to confirm they meet your dietary requirements.
Tips for Making Air Fryer Teriyaki Chicken Thighs
Teriyaki sauce can be sticky as it cooks, so line the air fryer basket with foil or use a non-stick silicone mat to reduce cleanup. Silicone air fryer liners are easy to clean and come in sizes to fit many baskets, including Ninja Air Fryers and the Ninja Foodi.
Every air fryer heats differently, so watch the thighs closely the first time you make this recipe. A digital meat thermometer is highly recommended to ensure the chicken reaches a safe internal temperature without overcooking.
If your air fryer basket is small, cook the thighs in batches so they have room for hot air to circulate. I cooked these in two batches of four thighs in my Ninja Air Fryer to make eight total.
More Air Fryer Chicken Recipes
- Air Fryer Teriyaki Chicken Legs
- Air Fryer Chicken Teriyaki Bowls
- Air Fryer Pesto Chicken Thighs
Air Fryer Teriyaki Chicken Thighs
Make a tasty, budget-friendly meal with pantry staples. This simple teriyaki marinade produces tender, juicy chicken thighs with caramelized edges. Easily adapted to be gluten-free.
Prep Time: 10 mins
Cook Time: 15 mins (per batch)
Chill Time / Marinate: 1+ hour (or overnight)
Total Time: About 1 hour 25 mins (including marinating)
Servings: 8
Calories: ~181 kcal per serving
Ingredients
- 8 boneless, skinless chicken thighs
- 1/2 cup gluten-free or regular soy sauce (use gluten-free soy or coconut aminos to make it gluten-free)
- 1/4 cup water
- 2 tbsp rice wine vinegar
- 2 tbsp brown sugar
- 1/4 cup granulated sugar
- 1 clove garlic, crushed
- 1 tsp ground ginger
- 1 large Ziploc bag or a covered container for marinating
Instructions
- In a small bowl, whisk together the soy sauce (or coconut aminos), water, rice wine vinegar, brown sugar, granulated sugar, crushed garlic, and ground ginger until sugars dissolve and the mixture is uniform.
- Place the chicken thighs into a large Ziploc bag or a shallow container. Pour the teriyaki marinade over the chicken, seal, and gently massage the bag so each piece is coated.
- Marinate in the refrigerator for at least 60 minutes. For best results, marinate several hours or overnight so the flavors penetrate the meat.
- When ready to cook, spray or lightly oil the air fryer basket (or line it with foil or a silicone mat). Arrange thighs in a single layer, leaving space between pieces. Cook in batches if necessary.
- Air fry at 390°F (200°C) for 8–10 minutes. Carefully rotate or flip the thighs and continue cooking for another 5–8 minutes, or until the internal temperature reaches 165°F (74°C).
- Times vary by air fryer model and basket size. A digital meat thermometer ensures perfect doneness without overcooking.
- Remove thighs from the air fryer, let rest briefly, then serve warm. Spoon any reserved or reduced marinade as a glaze if desired (ensure any used marinade is boiled if you plan to serve it).
Notes
All air fryers perform differently; monitor your first batch closely to determine the exact timing for your machine. For a thicker glaze, remove the marinade from the bag and simmer it in a small saucepan until it reduces and thickens, then brush it onto the cooked chicken.
Nutrition (approximate per serving)
- Calories: 181 kcal
- Carbohydrates: 10 g
- Protein: 23 g
- Fat: 5 g
- Sodium: 912 mg
- Sugar: 9 g
