Molasses Lemongrass Chicken Thighs

Feb 18

Let’s cut right to the chase: Easy Air-fried Molasses Lemongrass Chicken Thighs.
I’ve made these sooo many times for my husband and I, and they are always a hit. Juicy, salty, sweet and with a subtle molasses note at the end.

I love them because you can marinate them for as little as 2 hours, or as long as 2 days—and they taste great both ways.

Note: I like buying whole chicken leg quarters and deboning them, as I find using just thighs are a bit too small. But if you want to use boneless skin-on thighs, just adjust your cook time accordingly!

Let’s make it!

Recipe:

Special Equipment:

baking tray
aluminum foil or parchment paper

Molasses Lemongrass Chicken Thighs

3 chicken leg quarters, deboned
1/2 tbsp dark soy sauce
2 tbsp brown sugar
3 tbsp fish sauce
1 tbsp warm water
1/2 tbsp molasses
3 cloves garlic, minced
1 stalk lemongrass, minced
pinch of white pepper
2 tbsp vegetable oil

Mince the garlic cloves and stalk of lemongrass (remove the outer tough layer, use only the soft inner part)

Place your prepped and deboned chicken leg quarters in a medium sized bowl.

Add your 1/2 tbsp dark soy sauce, 2 tbsp brown sugar, 3 tbsp fish sauce, 1 tbsp warm water, 1/2 tbsp molasses, minced garlic minced lemongrass and a pinch of white pepper.

Massage everything together with the chicken. Make sure the chicken thighs are evenly coated with the mixture.Cover with plastic wrap and chill in the fridge for at least 2 hours or up to 2 days.

When ready to cook, preheat your air-fryer to 360 degrees. Place a sheet of aluminum foil or parchment paper on a small baking tray. Pour 2 tbsp of oil on the tray.

Place your marinated chicken thighs skin-side down on the greased tray.

Air-fry at 360 degrees for 10 minutes. Flip to face skin side up, and brush lightly with remaining marinade and continue cooking for another 5-6 minutes or until the skin is bubbling.

Allow the chicken to cool slightly before cutting to bite sized pieces. Brush with sauce/juices left in the baking tray. Pair with freshly steamed white rice and spicy sambal.