Lemongrass Grilled Chicken

Instructions

1. Prepare the lemongrass
   Remove the tough outer layers of the lemongrass stalks. Trim off the root end and the top green portion. Finely mince the white and light green parts until you have about 3 tablespoons of minced lemongrass.
2. Make the marinade
   In a large bowl, combine the minced lemongrass, garlic, fish sauce, honey, vegetable oil, soy sauce, lime juice, turmeric, black pepper, and chopped shallot. Stir well to create a smooth paste-like marinade.
3. Marinate the chicken
   Add the chicken thighs to the bowl with the marinade. Using your hands (wear gloves if desired), massage the marinade into the chicken, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably 4 hours or overnight for maximum flavor.
4. Prepare the grill
   Preheat your grill to medium-high heat (around 400°F/200°C). Clean and oil the grates to prevent sticking.
5. Grill the chicken
   Remove the chicken from the marinade, letting excess marinade drip off. Place the chicken on the hot grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken has nice grill marks.
6. Rest and serve
   Transfer the grilled chicken to a clean plate and let it rest for 5 minutes to allow the juices to redistribute. Sprinkle with fresh chopped cilantro before serving. Serve with steamed rice and fresh vegetables for a complete meal.