First Step: Prepare the marinade In a large bowl or ziplock bag, combine finely chopped lemongrass, minced garlic, coriander root (if available), fish sauce, soy sauce, lime juice, mirin or chicken broth, sesame oil, brown sugar, honey, black pepper, and neutral oil. Mix thoroughly until the sugar dissolves and the marinade is well balanced.

Second Step: Marinate the chicken Pat chicken thighs dry and add them to the marinade. Massage the marinade into the chicken pieces ensuring even coverage. Cover and refrigerate for at least 3 hours, preferably overnight for deeper flavor infusion. For boneless thighs, a 30-60 minute marinade works if you’re short on time.

Third Step: Preheat the grill Heat the grill to medium or medium-low (around 275–300°F / 135–150°C). Lightly oil the grill grates to prevent sticking and promote a good sear.

Fourth Step: Grill the chicken Place the marinated chicken on the grill and cook boneless thighs for approximately 3 minutes per side, turning once to get even char and cooking. Bone-in pieces require 18-30 minutes, flipping every 5 minutes. Use a meat thermometer to check doneness: 160°F (72°C) for breasts and 175°F (80°C) for thighs and drumsticks.

Final Step: Rest and serve Remove the chicken from the grill and let it rest for 10-15 minutes to allow the juices to redistribute. Serve with lime wedges, fresh red chili slices, cilantro, and optionally a traditional Thai tamarind-based dipping sauce. For vegan versions, grill tofu with similar timing, watching carefully to avoid overcooking.