Lemongrass is a unique ingredient that lends a beautifully unique flavor to these chicken thighs. I love the earthy and citrus-y mix that comes through perfectly after marinating the chicken for just 30 minutes. I think it’s so easy to cook this chicken in the Air Fryer for nice, crispy skin–but I’ve added some simple instructions for oven-baking as well.
What’s in Lemongrass Marinated Chicken Thighs?
The star of this chicken thighs recipe is the lemongrass marinade, which has a complex tangy, umami, and citrusy taste!
Chicken Thighs: Use bone-in, skin-on thighs for this recipe for the juiciest and most flavorful results. Lemongrass Powder: This unique ingredient is key to this dish, but you can swap in fresh lemongrass or lemongrass paste if needed. Check my notes below for more info. Soy Sauce: Adds a rich, salty flavor to the marinade. Worcestershire Sauce: Adds more umami flavor. Lime Juice: Adds bright, citrusy flavor to the marinade, and the acid helps tenderize the chicken. Lemon Pepper Seasoning: Adds zesty flavor to the lemongrass marinade. Garlic Salt: Adds a bit more earthiness to balance the marinade.
Notes on Lemongrass
Lemongrass powder may be difficult to find outside of health food stores, specialty retailers, or online stores. Instead, you can use 3 lemongrass stalks, which are more widely available at U.S. grocery stores–you can usually find them in the refrigerated produce section. To use these, mince the tender inside leaves of the stalks as small as possible, then use them in the lemongrass chicken marinade instead of the powder. If you can’t find that, check for tubes of fresh lemongrass paste. You can use 3 tablespoons of that in place of the powder. I recommend checking your local Asian market for this ingredient if you’re having trouble finding it elsewhere.
How to Store and Reheat
Store leftover lemongrass chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 375°F air fryer or 350°F oven for 6-8 minutes, or until 165°F internally.
How to Freeze
Freeze lemongrass chicken thighs in an airtight container or resealable bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
You can marinate this lemongrass chicken for as little as 30 minutes, overnight, or up to 24 hours (or anywhere in between). I like to cook this chicken recipe in my Air Fryer, but if you prefer to bake it: Preheat the oven to 400°F, and cook marinated chicken for 30-35 minutes, or until the internal temperature reaches 165°F and juices run clear.
How to Make Lemongrass Chicken Step by Step
Combine Marinade Ingredients: 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: Stir until all ingredients are well-combined, then transfer the marinade to a large resealable bag. Marinate 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. 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. 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 the chicken from the Air Fryer and let it rest for 5 minutes. Serve: Serve the lemongrass chicken garnished with minced scallions, if desired.
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