Air Fryer Teriyaki Chicken Breast (41g Protein)

top down view of delicious teriyaki chicken on air fryer tray

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Air Fryer Teriyaki Chicken Breast (41g Protein)

Juicy chicken breasts marinated in a homemade teriyaki sauce — soy sauce, honey, garlic, and ginger — then air fried until caramelized and sticky on the outside. 41g of protein per breast, gluten-free, and ready in 20 minutes.

Prep Time5

Cook Time15

Total Time20

Course: Air Fryer

Cuisine: American

Servings: chicken breasts

Calories: 263kcal

Author: Bailey Campbell

Ingredients

¼ cup soy sauce
2 tbsp honey
2 cloves minced garlic
1 tsp fresh ginger grated
1 tsp sesame oil
2 chicken breasts
salt + black pepper

Instructions

Make the marinade. Whisk together the soy sauce, honey, minced garlic, grated ginger, and sesame oil in a small bowl until combined.
Marinate the chicken. Place the chicken breasts in a shallow dish or zip-lock bag. Pour the marinade over the chicken, making sure both sides are coated. Seal and refrigerate for at least 30 minutes — 2 hours is better, overnight is best. The longer it marinates, the deeper the flavor penetrates the meat.
Quick version if you're short on time: even 15 minutes of marinating improves the flavor significantly over no marinating at all. If you have zero time to marinate, brush the sauce generously on both sides of the raw chicken right before it goes into the air fryer — you'll still get good caramelization, just less flavor penetration.
Step 3 — Preheat the air fryer to 400°F for 3–5 minutes.
Step 4 — Remove from marinade and pat dry. Shake off excess marinade from the chicken. A quick pat with paper towel on the outside helps the surface caramelize rather than steam. Reserve the remaining marinade for brushing.
Step 5 — Air fry at 400°F for 15–17 minutes, flipping at the halfway mark. At the halfway flip, brush the top side generously with the reserved marinade — this is what creates the sticky, lacquered glaze on the outside. Season with salt and black pepper.
Step 6 — Check for 165°F. The chicken is done when an instant-read thermometer at the thickest point reads 165°F and the exterior is caramelized and glossy. If the glaze looks done but the center hasn't hit 165°F yet, reduce to 380°F and cook in 2-minute increments.
Step 7 — Rest 5 minutes, then slice. Resting lets the juices redistribute — cut too soon and the moisture runs out onto the cutting board. Slice against the grain, top with sesame seeds and green onions, and serve over rice.

Notes

If you want to skip the homemade marinade, use ½ cup of a good store-bought teriyaki sauce. Look for a thicker sauce rather than a thin one — thicker sauce adheres to the chicken and caramelizes better in the air fryer. P.F. Chang's and Primal Kitchen (gluten-free) are both good options.

Nutrition