-
1
In a large mixing bowl, whisk together the water, fish sauce, sugar, garlic, chili, and ginger. Using a microplane, finely grate two of the lemongrass stalks into the marinade. As you are grating the lemongrass, discard any fibrous outer layers that are too hard to grate. Set the final piece of lemongrass aside for later. Add the chicken thighs to the marinade, and refrigerate for 45 minutes.
-
2
When the chicken thighs have marinated for 45 minutes, remove them from the marinade and grill them over medium-high heat for a couple minutes on each side. The chicken will caramelize quickly, due to the sugar in the marinade. When the chicken looks nicely charred on each side, grill them over lower heat for an additional 5-10 minutes, flipping them occasionally, until they are fully cooked.
-
3
While the chicken is grilling, transfer the leftover marinade to a large skillet, and cook the marinade over high heat for about 3-5 minutes, until the liquid has reduced to a syrupy consistency. This reduced marinade will now be your glaze.
-
4
When the chicken is finished cooking, toss it in the glaze. Transfer to a platter and garnish with the chopped cilantro and lime juice. Using a microplane, finely grate the remaining lemongrass over the platter of chicken. Serve immediately. Enjoy!
