Vietnamese Air Fryer Lemongrass Chicken

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Air Fryer Lemongrass Chicken with a fragrant Vietnamese-inspired marinade. Juicy, caramelised and perfect for meal prep or easy weeknight dinners.

Prep Time10

Cook Time15

Course: Family Dinners

Cuisine: Vietnamese

Servings: servings

Calories: 254kcal

Discard the outer layers of the lemongrass. Finely chop the tender white inner part of the stalk and add to a bowl.
Add the remaining ingredients to the bowl and mix well.
Pour the marinade over the chicken and ensrre the chicken pieces are well coated (using a Ziploc bag will make this easier).
Store the marinated chicken in the fridge for at least 30 minutes (more if possible) until needed.
When you are ready to cook, pre-heat the air fryer to 200 C for 5 minutes. Spray with olive oil.
Add the chicken to the air fryer and cook for 12-15 minutes until the edges are starting to char and become caramelised. Turn over halfway through to ensure even cooking.
Remove the chicken from the air fryer and allow to rest for 5 minutes before slicing and serving.

Boneless Chicken Thigh Fillets - skin on / skinless - depending on personal preference. For me, chicken thighs are the best choice for this recipe as they develop beautifully charred edges while staying juicy and tender inside. You can substitute with chicken breast (slice in half horizontally before marinating) but be careful not to overcook as it dries out quicker than thigh meat.
Lemongrass - fresh lemongrass has a wonderful zingy flavour. Use the tender white part of the stalk and discard the woody outer layers. If you can't find fresh lemongrass, lemongrass paste is a great alternative and keeps well in the fridge.