Air Fryer Lemongrass Chicken
Tangy lemongrass-marinated chicken thighs cooked quickly in the air fryer for crisp, juicy results.
Equipment
- Air Fryer
- Large zip-top bag or shallow dish
- Small Bowl
- Measuring cups and spoons
- Tongs
- Instant Read Thermometer
Ingredients
- 4 bone-in skin-on chicken thighs
- 1/4 cup lemongrass powder
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup lime juice from about 2 limes
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic salt
- 1 teaspoon lemon pepper seasoning
- minced fresh scallions optional, for garnish
Instructions
- In a small bowl, whisk together 1/4 cup lemongrass powder, 1/4 cup olive oil, 1/4 cup soy sauce, 1/4 cup lime juice, 2 tablespoons Worcestershire sauce, 1 teaspoon garlic salt, and 1 teaspoon lemon pepper until smooth.
- Place the 4 chicken thighs in a large zip-top bag or shallow dish and pour the marinade over them.
- Seal the bag, removing as much air as possible, and massage the marinade so the chicken is evenly coated.
- Refrigerate and marinate the chicken for 30–60 minutes (or up to 24 hours if desired).
- Preheat the air fryer to 350°F.
- Arrange the chicken in the air fryer basket skin-side down in a single layer without overcrowding.
- Cook for 10 minutes, then flip the thighs and cook an additional 7–8 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F.
- Remove the chicken and let it rest for 5 minutes before serving.
- Garnish with minced fresh scallions, if using, and serve.
Notes
- Marinate for at least 30 minutes or up to 24 hours for best flavor.
- For oven baking, roast at 400°F for 30–35 minutes until 165°F internal temperature.
- For grilling, cook over medium-high heat 6–8 minutes per side until 165°F.