Air fryer recipe · Mains
Teriyaki Chicken
Chicken thighs in a glossy sweet teriyaki glaze.
- 22 minTotal time
- 195°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 125kcal
- 16.8 gprotein
- 7.5 gcarbs
- 3.4 gfat
- 0.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken thighs500 g
- soy sauce3 tbsp
- honey2 tbsp
- ginger1 tsp
- garlic2 cloves
- sesame seeds1 tsp
Method
Make the glaze
Whisk the soy sauce, honey, grated ginger and garlic into a thick, glossy glaze. A thick glaze clings to the chicken and caramelises in the heat, where a thin one just drips off and burns on the basket.
Coat
Toss the chicken thighs in half the glaze and rest for 15 minutes, keeping the rest back for later. Saving half means you can brush on fresh glaze at the end that has not touched raw chicken.
Air fry
Lay the thighs in a single layer with space between them and cook until the edges brown and the glaze sets. A single layer lets hot air reach every side so they colour evenly rather than steaming.
Glaze and serve
Air fry at 195°C for 22 min, turning once and brushing with the rest of the glaze. Scatter the sesame seeds and check the juices run clear with no pink inside before serving.
