These Air Fryer Teriyaki Chicken Thighs are about to become your new favorite weeknight dinner! A homemade teriyaki sauce made with coconut aminos instead of soy sauce gives you all of that classic sweet and savory teriyaki flavor in a completely gluten free and soy free version that is so much better than any bottled sauce you have ever tried.
The sauce is simmered down until thick and glossy, brushed onto the chicken thighs twice during cooking, and the result is the most juicy air fryer chicken thighs with a perfectly caramelized teriyaki glaze that is absolutely irresistible.
This easy air fryer chicken thigh recipe is naturally gluten free, dairy free, and comes together in just about 30 minutes from start to finish making it the perfect quick weeknight dinner for busy nights when you need something fast and delicious on the table.
The homemade gluten free teriyaki sauce doubles as a marinade and a basting sauce so you get incredible depth of flavor without any complicated steps.
Whether you are looking for a healthy teriyaki chicken recipe the whole family will love, an easy gluten free dinner to add to your weekly rotation, or simply the best teriyaki chicken thighs you have ever made at home this recipe is going to deliver every single time.
Serve over rice with steamed broccoli or green beans for a complete and satisfying meal!
If you are looking for more chicken recipes try my Air Fryer Honey Mustard Chicken Thighs, my Gluten Free Crispy Air Fryer Chicken Cutlets, my Air Fryer Lemon Garlic Chicken Thighs or my Air Fryer Chicken Bites.
You can find all of my meal recipes here: Gluten Free Meal Recipes
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.
Supplies
More Recipes You Might Enjoy
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Air Fryer Teriyaki Chicken Thighs
- Total Time: 26 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
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
- 6 Boneless Skinless Chicken Thighs
- ¼ cup Coconut Aminos
- ½ cup and 2 tablespoon Water
- 2 Tbsp Maple Syrup
- 2 Tbsp Rice Vinegar
- 2 Tbsp Minced Garlic
- 1 tsp Ground Ginger
- 2 tsp Cornstarch
- Olive Oil Spray
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
If you made these Air Fryer Teriyaki Chicken Thighs I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite easy and flavorful weeknight dinners and I hope it becomes one of yours too!
Storage
Store leftover teriyaki chicken thighs in an airtight container in the refrigerator for up to 4 days. To reheat place the chicken thighs back in the air fryer at 350 degrees for 3 to 4 minutes until heated through and the teriyaki glaze is caramelized and sticky again. You can also reheat in the microwave covered with a damp paper towel in 30 second intervals but the air fryer will give you a much better result and keep the outside from getting rubbery.
These chicken thighs also freeze beautifully! Place cooled leftovers in a freezer safe airtight container for up to 3 months and thaw overnight in the refrigerator before reheating.
Top Tip
Do not skip the step of simmering the teriyaki sauce down until it is thick enough to coat the back of a spoon before brushing it onto the chicken. A sauce that is too thin will just run off the chicken and you will not get that beautiful glossy caramelized glaze.
The sauce should be thick enough that when you lift your whisk or spoon it coats it and drips slowly rather than running right off. This step makes all the difference between a good teriyaki chicken and a truly incredible one!
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Frequently Asked Questions
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.
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.
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.
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.
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.
