3-5" wood or metal skewers, if using wood skewers soak before using
Ingredients
For the chicken:
3lbs.Boneless, skinless chicken thighs or breasts, cubed
1tspGarlic powder
Fresh cracked black pepper
1tspKosher salt
For the teriyaki sauce:
1/4cupSoy sauce
3tbspLight brown sugar, packed
3tbspHoney
1tspGarlic, minced
1cup Water
2tspCornstarch
Instructions
For the teriyaki sauce:
In a medium saucepan, combine the soy sauce, brown sugar, honey, garlic, and water. Heat over medium-high heat until the mixture starts to bubble. Reduce heat to medium-low, add in the cornstarch, whisking well to dissolve, and allow to simmer 5-10 minutes, stirring often until thick and reduced. If the sauce is to thick, thin with a little water.
For the chicken:
Add cubed chicken thighs to a medium bowl, season with salt, pepper, and garlic powder. Mix to combine. Skewer onto wood or metal skewers and set aside.
Preheat air fryer to 400 degrees for 12-15 minutes*. Once preheated, add the skewers into the air fryer basket in a single layer*. Air fry for 12-15 minutes, flipping halfway through. Chicken is done when it has an internal temperature of 165 degrees F.
Brush skewers with teriyaki sauce. Serve over steamed rice with extra sauce for dipping. Leftover chicken will keep in an airtight container in the fridge for 2-3 days.
Notes
*Cooking time may depend on the size of the chicken.*Chicken needs to cook in a single layer in order to get crispy. If needed, cook in batches and keep warm in a 250 degree oven.