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Easy Air Fryer Lemongrass Chicken photo

Air Fryer Lemongrass Chicken

Juicy bone-in chicken thighs marinated in a tangy lemongrass-lime mixture and finished crisp in the air fryer.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 57 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

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

Equipment

  • Air Fryer
  • large resealable plastic bag
  • Small Bowl
  • Measuring cups and spoons
  • Tongs

Method
 

  1. 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 and combined.
  2. Place 4 bone-in, skin-on chicken thighs into a large resealable plastic bag and pour the marinade over the chicken.
  3. Seal the bag, pressing out as much air as possible, then massage the marinade over the chicken so it is evenly coated.
  4. Refrigerate and marinate for 30–60 minutes (or up to 24 hours if desired).
  5. Preheat the air fryer to 350°F (175°C).
  6. Place the marinated chicken thighs skin-side down in the air fryer basket in a single layer, then cook for 10 minutes.
  7. Flip the thighs and cook an additional 7–8 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
  8. Remove the chicken and let rest for 5 minutes before serving. Garnish with minced fresh scallions if desired.

Notes

  • Marinate for as little as 30 minutes or as long as 24 hours.
  • To bake, preheat oven to 400°F and bake 30–35 minutes until 165°F internally.
  • To grill, cook over medium-high heat about 6–8 minutes per side until 165°F internally.