Vietnamese Grilled Lemongrass Chicken

Instructions

1. Prepare the marinade
   In a large bowl, combine minced lemongrass, garlic, shallots, fish sauce, soy sauce, brown sugar, honey, vegetable oil, black pepper, turmeric powder, and lime juice. Stir well until sugar is dissolved and ingredients are thoroughly mixed.
2. Marinate the chicken
   Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, turning occasionally to ensure even marination.
3. Prepare the grill
   Preheat your grill to medium-high heat (around 400°F/200°C). Clean and oil the grates to prevent sticking. If using charcoal, prepare for indirect grilling for the most authentic flavor.
4. Grill the chicken
   Remove chicken from marinade, allowing excess to drip off. Place chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the exterior develops a nice char. Avoid flipping too frequently to allow proper caramelization.
5. Rest and serve
   Transfer grilled chicken to a clean plate and let rest for 5 minutes before slicing. This allows juices to redistribute throughout the meat, ensuring maximum flavor and tenderness.
6. Garnish and plate
   Slice chicken into strips and arrange on a serving platter. Garnish with fresh cilantro leaves. Serve with steamed rice, fresh vegetables, and nuoc cham dipping sauce for an authentic Vietnamese meal experience.