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Air Fryer Teriyaki Chicken Thighs Stuffed with Mushrooms

These Air Fryer Teriyaki Chicken Thighs Stuffed with Mushrooms make an impressive yet surprisingly straightforward main course. Although this recipe is cooked in the air fryer, it works just as well in the oven, making it a versatile option for family dinners or relaxed entertaining. The combination of teriyaki sauce, mirin and sesame gives the dish a gentle Japanese-inspired flavour without requiring a long list of ingredients. (For a gluten-free version, use gluten-free soy sauce and teriyaki sauce.) Serve with steamed rice, noodles or stir-fried vegetables for a complete meal. Any leftovers can be chilled and enjoyed the next day, either reheated or sliced and served cold in wraps or salads.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • For the Chicken:
  • 4 boneless skinless chicken thighs
  • 1 clove garlic finely chopped
  • 120 g Asian mixed mushrooms
  • ½ courgette finely grated
  • 1 Tbsp Kikkoman soy sauce
  • 1 tsp mirin
  • 1 Tbsp fresh parsley finely chopped
  • 1 Tbsp sesame seeds
  • For the Marinade:
  • 4 Tbsp teriyaki sauce
  • 1 tsp sesame oil
  • 1 tsp mirin
  • Juice of ½ lime or 2 tsp Japanese rice vinegar

Method
 

  1. In a bowl, combine all the marinade ingredients.
  2. Place each chicken thigh between two sheets of baking paper. Using the flat side of a meat mallet or rolling pin, gently flatten the thighs to an even thickness.
  3. Add the chicken thighs to the marinade, turning to coat well. Cover and refrigerate for about 1 hour.
  4. Finely chop half of the mushrooms. Reserve the remaining mushrooms for cooking with the chicken.
  5. Heat a small amount of oil in a frying pan over a medium heat. Cook the chopped mushrooms until they release their moisture.
  6. Add the garlic and grated courgette and cook for a further 2 minutes. Stir in the parsley, soy sauce and mirin.
  7. Continue cooking until most of the liquid has evaporated. The mixture should be soft and moist but not wet. Remove from the heat and leave to cool.
  8. Remove the chicken from the marinade, reserving the marinade for later.
  9. Divide the mushroom mixture between the chicken thighs. Fold and roll the thighs around the filling, securing with cocktail sticks or small skewers.
  10. Place the reserved whole mushrooms in a silicone basket or suitable air fryer dish. Arrange the stuffed chicken thighs on top.
  11. Pour over the reserved marinade and add a splash of extra soy sauce if desired. Sprinkle with the sesame seeds.
  12. Air fry at 180°C for 18–20 minutes, turning once or twice during cooking, until the chicken is cooked through and reaches an internal temperature of 75°C.
  13. Leave to rest for a few minutes before serving.
  14. Serve the chicken with the mushrooms and the cooking juices spooned over the top.
  15. Oven Method: Arrange the mushrooms and stuffed chicken thighs in a roasting dish, pour over the marinade and roast at 200°C (180°C fan) for 25–30 minutes, or until the chicken reaches 75°C internally.