Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, trimmed
  • 1 tbsp avocado oil
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup light brown sugar, packed
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 cloves garlic, finely minced
  • 1 tsp fresh ginger, grated
  • 1 tsp cornstarch
  • 1 tsp cold water

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Toss them in a mixing bowl with avocado oil, salt, and pepper until evenly coated.
  2. Preheat your air fryer to 380°F (193°C).
  3. Place the chicken thighs in the air fryer basket in a single layer without overlapping. Air fry for 12 minutes, flipping the chicken halfway through.
  4. While the chicken is cooking, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat. Whisk the cornstarch and water together to create a slurry, then stir it into the sauce. Simmer for 1-2 minutes until thickened.
  5. Open the air fryer and generously brush the thickened teriyaki glaze over the chicken pieces.
  6. Increase the temperature to 400°F (204°C) and air fry for an additional 3–5 minutes until the sauce is bubbly and caramelized, and the internal temperature reaches 165°F (74°C).
  7. Remove the chicken from the air fryer and let it rest for 5 minutes before slicing.