Teriyaki Chicken Skewers
My take on a mall food court classic made in the air fryer! Crispy, juicy and perfectly glazed all from the comfort of your home.
Servings: 4 people
Equipment
- Air Fryer
Ingredients
- 3 lbs boneless skinless chicken thighs cut into once inch pieces
Teriyaki Sauce/Marinade
- 1 cup soy sauce
- 3/4 cup brown sugar
- 2 tbsp rice vinegar
- 2 tbsp cornstarch
- 1 tsp sesame oil
- 1 tsp ginger grated
- 1 tsp garlic grated
- 1 tsp sesame seeds
- 1/2 tsp pepper
- Green onion for garnish
- skewers
Instructions
- In a bowl mix all teriyaki glaze/marinade ingredients until thoroughly combined.
- Add half of the marinade to the prepped chicken thighs and mix until every piece is well coated. Skewer the marinaded chicken thighs and set aside to marinate for at least 10 minutes.
Teriyaki Glaze
- In a sauce pan over low/medium heat, add in remaining marinade and cook for about 3-4 minutes until thickened and can coat the back of a spoon. Add some water too thin it out if it gets too thick.
Air Fryer Instruction
- Add the marinaded chicken thighs to the air fryer and cook for 10-12 minutes @400F. Flip and cook for 8-10 minutes until internal temperature reaches 165F. Once cooked brush on the teriyaki glaze and serve immediately.
Oven Instructions
- Place the marinaded chicken thighs on a prepared sheet pan (sheet pan with aluminum foil topped with a cooking rack) and bake @375 for 15 minutes. Flip and bake for an additional 10-12 minutes until internal temperature reaches 165F.
- Brush on the teriyaki glaze once cooked. Serve over rice and garnish with green onions. Enjoy!