Can I use soy sauce instead of coconut aminos in this teriyaki sauce?

Yes you can use soy sauce as a one to one substitute for the coconut aminos in this recipe if you do not need the recipe to be gluten free or soy free. However coconut aminos are my strong preference for this recipe because they are naturally gluten free, soy free, and have a slightly sweeter and milder flavor than soy sauce that works beautifully in a homemade teriyaki sauce.

Can I use bone in chicken thighs instead of boneless for this recipe?

Yes, but you will need to adjust the cooking time. Bone in chicken thighs are thicker and will take longer to cook through so plan on adding 5 to 8 additional minutes to the total cooking time. Always check that the internal temperature of the thickest part of the chicken away from the bone has reached at least 165 degrees before serving. Boneless skinless chicken thighs are my preference for this recipe because they cook faster and more evenly in the air fryer and the teriyaki glaze caramelizes more beautifully on all sides.

What should I serve with air fryer teriyaki chicken thighs?

These teriyaki chicken thighs are so delicious served over steamed white rice or brown rice with the extra teriyaki sauce drizzled over the top. Steamed broccoli, green beans, or my Oven Roasted Parmesan Green Beans are all wonderful side dishes that pair beautifully with the sweet and savory teriyaki flavor. You can also slice the chicken thighs and serve them over rice bowls with cucumber, shredded carrots, and sesame seeds for a delicious and colorful meal. If you are going to make the rice bowls double the teriyaki sauce recipe so you have extra sauce to drizzle over top.

Can I marinate the chicken thighs in the teriyaki sauce before cooking?

Yes and it is a great way to add even more flavor! Make the teriyaki sauce and let it cool completely before using it as a marinade. Place the chicken thighs in an airtight container or zip lock bag, pour half the sauce over them, and marinate in the refrigerator for at least 30 minutes or up to 8 hours. Reserve the other half of the sauce for basting during cooking. Do not use the sauce that the raw chicken has been marinating in for basting! Always use fresh reserved sauce for food safety.

Can I make the teriyaki sauce ahead of time?

Absolutely! The homemade gluten free teriyaki sauce can be made up to 5 days ahead of time and stored in a sealed jar or airtight container in the refrigerator. Give it a good stir or shake before using as it may thicken further as it sits in the fridge. If it is too thick simply warm it gently in a saucepan over low heat and it will loosen right back up. Having the sauce ready to go makes this already quick and easy recipe even faster to pull together on a busy weeknight.

Air Fryer Teriyaki Chicken Thighs

Name: Air Fryer Teriyaki Chicken Thighs
Prep time: 12 min
Cook time: 14 min
Total time: 26 min
Cuisine: American
Ingredients: 6 Boneless Skinless Chicken Thighs; 1/4 cup Coconut Aminos; 1/2 cup and 2 Tbsp Water; 2 Tbsp Maple Syrup; 2 Tbsp Rice Vinegar; 2 Tbsp Minced Garlic; 1 tsp Ground Ginger; 2 tsp Cornstarch; Olive Oil Spray

Description

These Air Fryer Teriyaki Chicken Thighs are juicy, flavorful, and coated in the most delicious homemade gluten free teriyaki sauce made with coconut aminos, maple syrup, rice vinegar, garlic, and ginger. Boneless skinless chicken thighs are air fried at 350 degrees and basted twice with the thick and glossy teriyaki glaze for incredible sweet and savory flavor in every single bite. This easy gluten free and soy free air fryer chicken recipe comes together in just 30 minutes and is the perfect healthy and delicious weeknight dinner the whole family will love!

Ingredients

Units Scale

6 Boneless Skinless Chicken Thighs
1/4 cup Coconut Aminos
1/2 cup and 2 tbsp Water
2 Tbsp Maple Syrup
2 Tbsp Rice Vinegar
2 Tbsp Minced Garlic
1 tsp Ground Ginger
2 tsp Cornstarch
Olive Oil Spray

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Instructions

In a saucepan over medium heat add the coconut aminos, water, maple syrup, rice vinegar, garlic and ginger. Mix the cornstarch with 2 tablespoons of water and then add to the saucepan. Bring this sauce mixture to a boil.

Once the sauce is boiling reduce the heat and simmer for 8-10 minutes while whisking to reduce the sauce down.

You will want the sauce to be thick enough to coat the chicken thighs and not just run off. The sauce should be sticking to the back of a spoon as it gets thick.

Remove the sauce from heat.

Spray olive oil in the basket of your air fryer.

Lay the chicken thighs in a single layer not touching in your air fryer basket.

Brush half the teriyaki sauce onto the chicken.

Air fry at 350 degrees for 14 minutes. At 7 minutes flip the thighs over and brush with the rest of the teriyaki sauce.

Chicken is done when the internal temperature in the thickest part is at least 165 degrees.

Prep Time: 12 minutes
Cook Time: 14 minutes
Category: Meat, Chicken
Method: Air Fryer
Cuisine: American