Marinated Air Fryer Lemongrass Chicken Recipe

5 from 3 votes

Marinated Air Fryer Lemongrass Chicken Recipe

This air fryer lemongrass chicken is a fresh, tangy, and healthy dinner that’s ready in a flash. Coated in a homemade lemongrass marinade, these bone-in chicken thighs come out perfectly juicy in the air fryer, oven, or on the grill!

Prep Time10

Cook Time17

Marinating Time30

Total Time57

Course: Dinner, Sauce/Marinade

Cuisine: asian

Servings: people

Calories: 467kcal

Author: Becky Hardin

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

*Bone-in, skin-on chicken breasts (aka: split chicken breasts) also work well.

**You may need to order this online or buy in a health food store. You can also use 3 lemongrass stalks; mince the tender inside leaves of the stalks as small as possible and use them in the marinade instead of the powder. Another option is to use about 3 tablespoons of lemongrass paste.

Tips:

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.

Alternative Cookings Methods:

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.

Make-Ahead: You can marinate the chicken for as little as 30 minutes, overnight, or up to 24 hours (or anywhere in between).

Storage: Store cooked chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition