This Vietnamese lemongrass chicken recipe uses one of my favorite marinades, making for a tangy, citrusy, minty taste that is fabulously fresh and light. My simple lemongrass chicken marinade infuses tons of flavor into juicy chicken thighs, then I just quickly cook them in my air fryer for a delicious weeknight dinner!
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Marinated Lemongrass Chicken Thighs in the Air Fryer
I’m a big fan of bright and fresh Vietnamese flavors, especially lemongrass. I use it in my favorite Vietnamese chicken and rice, too, and it’s a big hit! But these air fryer lemongrass chicken thighs are the original recipe that sparked my love for lemongrass, and they’re still one of my favorites.
The star of this air fryer chicken thigh recipe is the lemongrass chicken marinade, which has a complex, tangy, umami, and citrusy taste! I love the earthy and citrusy mix that comes through perfectly after marinating the chicken for just 30 minutes. I think it’s so easy to cook this Vietnamese lemongrass chicken in the air fryer for nice, crispy skin.
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My 30-Second No-Slip Marinade Tip
Don’t just stir! Whisk the marinade ingredients vigorously until they thicken into a creamy consistency, about 30 seconds. This emulsion ensures the lemongrass marinade sticks to the chicken rather than sliding off, giving you a much bolder flavor.
Marinated Air Fryer Lemongrass Chicken Recipe
Equipment
- Air Fryer
Ingredients
- 4 bone-in, skin-on chicken thighs (*)
- minced fresh scallions (optional, for garnish)
Marinade:
- ¼ cup lemongrass powder (**)
- ¼ cup olive oil
- ¼ cup soy sauce
- ¼ cup lime juice (from about 2 limes)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic salt
- 1 teaspoon lemon pepper seasoning
Instructions
- Combine the lemongrass powder, olive oil, soy sauce, lime juice, Worcestershire sauce, garlic salt, and lemon pepper in a small bowl.¼ cup lemongrass powder, ¼ cup olive oil, ¼ cup soy sauce, ¼ cup lime juice, 2 tablespoons Worcestershire sauce, 1 teaspoon garlic salt, 1 teaspoon lemon pepper seasoning
- Stir until everything is well-mixed and then transfer the sauce to a large zip-top bag.
- Add the chicken thighs into the zip-top bag and then seal the bag, removing as much air as possible.4 bone-in, skin-on chicken thighs
- Slosh the chicken around in the marinade and then set in the refrigerator to marinate for 30-60 minutes.
- Preheat the air fryer to 350°F.
- Once the chicken is done marinating, transfer the chicken skin side down to the air fryer basket and cook in the air fryer for 10 minutes.
- Flip the chicken over and cook for an additional 7-8 minutes or until the internal temperature of the chicken reaches 165°F.
- Remove the chicken from the air fryer and let it rest for 5 minutes.
- Plate and serve the chicken with minced scallions as a garnish, optional.minced fresh scallions
Notes
- If using fresh lemongrass stalks, bruise them with the side of a knife or meat mallet first to release their essential oils.
- Pat the chicken dry before adding it to the marinade for better flavor penetration. You can also poke a few holes in each thigh with a knife or fork to help even more.
- Feel free to add a tablespoon of brown sugar or honey and a splash of fish sauce to the marinade for extra punch!
- Don’t overcrowd the chicken in the air fryer, or it will steam instead of getting crispy. Cook in batches if needed.
- Optional: Pour the leftover marinade into a small saucepan and boil it for at least 5 minutes (to make it safe). It reduces into a syrupy glaze you can brush over the cooked chicken before serving!
- Serve with steamed white rice.
- Baking: Preheat the oven to 400°F, and bake the marinated chicken for 30-35 minutes, or until the internal temperature reaches 165°F and juices run clear.
- Grilling: Marinate the chicken as directed, then preheat your grill to medium-high (375-450°F). Grill the chicken for 6-8 minutes per side, or until 165°F internally.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Ingredient Spotlight: Lemongrass
I tested this recipe with fresh lemongrass stalks, paste, and powder–and hands-down, the powder is my go-to. It delivers bold flavor without any prep, and I love that it has a long shelf life in my pantry. I usually order it from Amazon, but you can also find it through spice specialists like Burlap & Barrel.
If you prefer fresh lemongrass, look for stalks or refrigerated lemongrass paste in the produce section near the herbs. Gourmet Garden is a common brand for paste and works great in this marinade.
How to Make Lemongrass Chicken in the Air Fryer Step by Step
Prep: Gather up all of the ingredients needed to begin the recipe. Juice the limes and mince the scallions (if using).
Prep the Marinade: Combine ¼ cup of lemongrass powder, ¼ cup of olive oil, ¼ cup of soy sauce, ¼ cup of lime juice, 2 tablespoons of Worcestershire sauce, 1 teaspoon of garlic salt, and 1 teaspoon of lemon pepper seasoning in a small bowl.
Mix the Marinade: Whisk vigorously until all ingredients are well combined and creamy, about 30 seconds, then transfer the marinade to a large resealable bag.
Marinate the Chicken: Add 4 bone-in, skin-on chicken thighs into the lemongrass marinade, then seal the bag and remove as much air as possible. Slosh the chicken around in the marinade to fully coat, then set it in the refrigerator to marinate for 30-60 minutes, or up to 24 hours. I always pat my chicken thighs dry to ensure good marinade contact, and I like to poke each one a few times with a fork to help the marinade penetrate better.
Air Fry the Chicken: Preheat your air fryer to 350°F. When the chicken is done marinating, place the thighs skin side down in the basket, leaving space between them for airflow. If they seem too crowded, cook in batches instead to ensure they get crisp. Air fry for 10 minutes.
Flip and Cook: Flip over the chicken thighs, and cook for an additional 7-8 minutes, or until the internal temperature reaches 165°F. Remove your lemongrass chicken thighs from the air fryer and let them rest for 5 minutes. Serve garnished with minced scallions and steamed white rice, if desired.
How to Store, Freeze, and Reheat
Store leftover air fryer lemongrass chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating gently in a 375°F air fryer or 350°F oven for 6-8 minutes, or until 165°F internally.
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