Instructions

• In a small bowl, combine 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 seasoning. Stir until the mixture is well combined.
• Pour the marinade into a large resealable (Ziplock) bag. Add the 4 bone-in, skin-on chicken thighs, seal the bag while removing as much air as possible, and massage the bag so the chicken is evenly coated.
• Refrigerate the sealed bag and let the chicken marinate for 30–60 minutes.
• About 5 minutes before the end of the marinating time, preheat the air fryer to 350°F.
• Remove the chicken from the bag and discard the used marinade. Pat the chicken skin lightly with paper towels if you prefer crisper skin.
• Place the chicken thighs skin-side down in a single layer in the air fryer basket (do not overlap). Cook at 350°F for 10 minutes.
• Flip each thigh and continue cooking for an additional 7–8 minutes, or until the internal temperature at the thickest part (not touching bone) reaches 165°F.
• Transfer the chicken to a plate and let rest for 5 minutes.
• Serve the chicken and garnish with minced fresh scallions, if desired.