Step 1

Finely chop or grate both the 4 cloves garlic and 1 shallot. (You can also blitz this in a food processor with the lemongrass.)

Step 2

To prepare the lemongrass, remove the first outer layer of the stalk, then cut off the dry tips at the top and the thick hard base at the end. We only want to use the tender light yellow parts of the lemongrass at the thicker base. If the lemongrass is really fresh, you may be able to use some of the green parts as well like in the photo.You can finely chop it by hand or blitz it in a food processor with the chopped shallots and garlic.

Step 3

If you use a food processor, you still want to make sure the pieces are finely chopped before adding in since the lemongrass stalks are still fibrous.

Step 4

Once all the aromatics are finely chopped (or blended), add it to a bowl with the chicken and the rest of the marinade ingredients (1½ tablespoons fish sauce, 1½ tablespoons dark soy sauce, 2 tablespoons sugar and 2 tablespoons water) and marinade it for 30 minutes to 1 hour at room temperature or overnight for 24 hours for the best flavor.

Step 5

If you want to make this spicy, you can add a tablespoon or two of sriracha or add 1 finely chopped Thai chili to the chicken marinade.

Step 6

It's very important to remove as much as the aromatics from the chicken before you grill it so that it doesn't burn as easily. At this point, you won't need it because the marinade would have penetrated the chicken already.

Step 7

Give the chicken a light coat of oil (I like to use vegetable oil or avocado oil) by drizzling oil over it and using your hands to rub it all over. This will prevent the chicken from sticking to the grill.

Step 8

Since there is a lot of sugar in the marinade, you only need to set the BBQ to medium heat, not high heat.You will still get the char, but it will cook at a slightly slower pace so that the chicken doesn't burn before the center is down.

Step 9

After you cleaned the BBQ and oiled it, start by placing the chicken skin side down first and let it sear for about 2-3 minutes (lid up).

Step 10

Once the skin has charred nicely, flip the chicken and close the lid and cook it for about 5-8 minutes.

Step 11

Open the lid again, and check if the chicken is done. If it's not, cook it for longer. If it's done, but you want a bit more char on the skin, flip the chicken again so its skin side down for a minute.

Step 12

It takes about 12-15 minutes to fully cook a ¼ inch thick piece of boneless dark meat chicken. If you are using any other cut of chicken that is thicker, you may need to grill it for longer.

Step 13

Once the chicken is down, take it off the BBQ and let it rest for about 5 minutes before you slice them into small pieces. I like to use this time to make the nuoc cham (Vietnamese dipping sauce) for this dish.

Step 14

Grate or finely chop the 1 clove garlic and place it in a small bowl.

Step 15

Squeeze the fresh lime until you get 2 tablespoons of lime juice into the same bowl with the garlic.

Step 16

Add the 6 tablespoons hot water and 2 tablespoons + 1 teaspoon sugar to the bowl and mix it until the sugar has dissolved.

Step 17

Add 2 tablespoons fish sauce and do a taste test. Adjust it to your liking.

Step 18

(Optional) If you want it spicy, finely chop 1 birds eye chili pepper and add it to your sauce.

Step 19

(Optional) If you want to add a bit of color to the sauce, finely chop or grate some carrots and mix it into the sauce.

Step 20

Serve it the lemongrass chicken with vermicelli noodles or white rice, sliced cucumbers and tomatoes, and nuoc cham, and enjoy!