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Pat the chicken thighs dry with paper towels. Score the skin side of each chicken thigh a few times to help render fat and absorb flavor, being careful not to cut through the meat.

Juice one half of a yuzu into a medium bowl. Slice the remaining 1 1/2 yuzu into thin rounds; set aside for later use.

To the bowl with yuzu juice, add the soy sauce, mirin, and sake. Whisk until well combined to create the marinade.

Place the chicken thighs in a shallow dish or a resealable bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Add a few slices of the reserved yuzu to the marinade. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.

Preheat your air fryer to 375°F (190°C). If using an oven, preheat to 400°F (200°C).

Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade. Place the chicken skin-side up in the air fryer basket or on a baking sheet lined with parchment paper (if using an oven). Arrange a few fresh yuzu slices on top of each chicken thigh.

Air fry for 15-20 minutes, or bake in the oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown. Flip halfway through if needed for even cooking and browning.

Once cooked, remove the chicken from the air fryer or oven and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring tender and moist chicken.

Slice the chicken into desired portions and serve immediately, garnished with fresh yuzu slices if desired.


Pat the chicken thighs dry with paper towels. Score the skin side of each chicken thigh a few times to help render fat and absorb flavor, being careful not to cut through the meat.

Juice one half of a yuzu into a medium bowl. Slice the remaining 1 1/2 yuzu into thin rounds; set aside for later use.

To the bowl with yuzu juice, add the soy sauce, mirin, and sake. Whisk until well combined to create the marinade.

Place the chicken thighs in a shallow dish or a resealable bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Add a few slices of the reserved yuzu to the marinade. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.

Preheat your air fryer to 375°F (190°C). If using an oven, preheat to 400°F (200°C).

Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade. Place the chicken skin-side up in the air fryer basket or on a baking sheet lined with parchment paper (if using an oven). Arrange a few fresh yuzu slices on top of each chicken thigh.

Air fry for 15-20 minutes, or bake in the oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown. Flip halfway through if needed for even cooking and browning.

Once cooked, remove the chicken from the air fryer or oven and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring tender and moist chicken.

Slice the chicken into desired portions and serve immediately, garnished with fresh yuzu slices if desired.
