30-Minute Air Fryer Teriyaki Chicken Thighs

How to Prepare Air Fryer Teriyaki Chicken Thighs (step-by-step instructions)

STEP 1. Place your chicken thighs on a cutting board or a sanitized tray and press both sides firmly with paper towels to eliminate any surface moisture. Transfer the thighs to a large mixing bowl and drizzle with avocado oil. (Photo 1)

STEP 2. Dust with garlic powder, onion powder, smoked paprika, ground ginger, black pepper, and kosher salt. Utilizing your hands or tongs, turn each piece until the seasonings are evenly distributed across all surfaces. (Photos 2, 3 & 4)

STEP 3. Gently spray the air fryer basket with oil to prevent adhesion. Position the chicken thighs in a single layer, ensuring they do not touch, as overcrowding will steam the chicken instead of crisping it. For boneless thighs, set the temperature to 380°F and cook for 10 minutes, then flip and continue for another 6-8 minutes. For bone-in thighs, start with 12 minutes, flip, then cook for an additional 10-12 minutes. The chicken should be deeply browned and nearly fully cooked. (Photo 5)

STEP 4. Generously brush each thigh with Bachan’s teriyaki sauce, ensuring complete coverage of the top surface. Place back in the air fryer for 2-3 minutes until the sauce thickens, adheres to the chicken, and achieves a glossy, caramelized finish. (Photos 6 & 7)

STEP 5. Allow the chicken to rest for 3-5 minutes so the juices can redistribute within the meat. This ensures that each bite remains tender and moist. Garnish with sesame seeds or sliced green onions if you desire a touch of additional flair. (Photo 8)