Description
This Air Fryer Teriyaki Chicken is a delicious, gluten-free recipe featuring tender, succulent chicken thighs marinated in a flavorful blend of gluten-free soy sauce, honey, rice vinegar, sesame oil, garlic, and fresh ginger. Cooked to perfection in the air fryer, it offers a crispy exterior with a juicy interior, finished with a rich, thickened teriyaki glaze. A quick and healthy meal option that’s perfect for busy weeknights or a satisfying dinner.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless, skinless chicken thighs
- 1/2 cup gluten-free soy sauce or tamari
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Thickening Slurry
- 1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening)
For Cooking and Garnish
- Cooking spray or additional sesame oil for greasing the air fryer basket
- Optional: sesame seeds and chopped green onions for garnish
Instructions
- Prepare the Marinade: In a mixing bowl, combine the gluten-free soy sauce or tamari, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir well until the honey is fully dissolved and the mixture is uniform.
- Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, ideally overnight for enhanced flavor absorption.
- Preheat the Air Fryer: Set your air fryer to 380°F (195°C) and allow it to preheat. Lightly grease the air fryer basket with cooking spray or a small amount of sesame oil to prevent sticking.
- Prepare for Cooking: Remove the chicken from the marinade, reserving the leftover marinade for the glaze. Place the chicken pieces in the air fryer basket in a single layer without overcrowding.
- Air Fry the Chicken: Cook the chicken for 18-22 minutes, turning halfway through the cooking time, until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with a slightly crisp exterior.
- Make the Teriyaki Glaze: While the chicken cooks, pour the reserved marinade into a small saucepan and bring it to a simmer over medium heat.
- Thicken the Glaze: Stir in the cornstarch slurry into the simmering marinade and continue cooking, stirring occasionally, until the mixture thickens into a glossy glaze.
- Serve: Transfer the cooked chicken to a serving plate and drizzle generously with the thickened teriyaki glaze. Garnish with optional sesame seeds and chopped green onions if desired.
Notes
- For best flavor, marinate the chicken overnight.
- Ensure the chicken reaches an internal temperature of 165°F to confirm it is fully cooked.
- If you prefer a spicier glaze, add a pinch of red pepper flakes to the marinade.
- Use gluten-free soy sauce or tamari to keep the recipe gluten-free.
- Adjust cooking time based on the size and thickness of chicken thighs.
- The cornstarch slurry must be added slowly while stirring to avoid lumps in the glaze.
