Air Fryer Chicken Teriyaki
A quick and sticky teriyaki chicken dinner that comes together in under an hour, perfect for weeknight meals or meal prep.
Ingredients
For the marinade
- 2/3 cup teriyaki sauce Use low-sodium if watching salt.
- 1 tablespoon olive oil For marinade.
- 2 to 3 teaspoons light brown sugar Optional; add for homemade teriyaki.
- 1 teaspoon garlic powder Or to taste.
- 1/2 teaspoon ground ginger Or ~1 teaspoon fresh grated ginger.
- 1/2 teaspoon salt Or to taste.
- 1/2 teaspoon freshly ground black pepper Or to taste.
For the chicken
- 1 to 1 1/2 pounds boneless skinless chicken breasts Diced into 1-inch pieces; thighs may be substituted.
- 1 teaspoon olive oil To lightly coat the air fryer basket.
- 1 bunch green onions Thinly sliced, for garnish.
- to taste toasted sesame seeds For garnish.
Instructions
Preparation
- In a large bowl, stir together teriyaki sauce, olive oil, brown sugar (if using), garlic powder, ginger, salt, and pepper until smooth.
- Toss diced chicken in the marinade until evenly coated. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours, up to 6-8 hours.
- Lightly coat the air fryer basket with olive oil and preheat to 385°F if required.
Cooking
- Drain excess marinade and transfer chicken to the basket in a single flat layer. Discard the excess marinade.
- Air-fry at 385°F for 10-15 minutes, flipping once halfway through. Chicken is done when the internal temperature reaches 165°F and juices run clear.
Serving
- Let the chicken rest for 2 minutes in the basket before transferring to a serving dish.
- Garnish with sliced green onions and toasted sesame seeds. Serve immediately.
Notes
Pair with rice, greens, or crispy sides like air fryer zucchini fries. Store cooled chicken in an airtight container for 3-4 days in the refrigerator or freeze for 2-3 months.