1. Begin by preparing the marinade. In a medium bowl, combine the finely chopped lemongrass, minced garlic, grated ginger, soy sauce, fish sauce (if using), honey, lime juice, vegetable oil, ground black pepper, and chili flakes. Whisk everything together until well blended.
2. Place the chicken thighs in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, making sure each piece is well coated. Cover the dish or seal the bag and refrigerate for at least 2 hours, ideally overnight. I’ve found that letting the flavors meld overnight really brings out the best in this dish.
3. When you’re ready to cook, preheat your grill, grill pan, or skillet over medium-high heat. If you’re using an oven, preheat it to 400°F (200°C).
4. Remove the chicken from the marinade, letting any excess drip off (discard the leftover marinade). Place the chicken on the grill or pan, cooking for about 5-7 minutes on each side. You’re aiming for a beautiful golden-brown char and an internal temperature of 165°F (74°C). If baking, arrange the chicken on a baking sheet lined with foil or parchment and roast for 20-25 minutes, flipping halfway through.
5. Once cooked, let the chicken rest for 5 minutes before slicing. This helps lock in the juices, keeping every bite tender. I always remind myself to resist the urge to cut right away—resting is key to juicy chicken.
6. Garnish with fresh cilantro or Thai basil leaves for that extra pop of color and freshness. Serve hot and watch your family dig in!

One of my favorite memories with this recipe was a Sunday evening when the kids were playing outside, and my husband and I whipped this up together. It was quick, fragrant, and so satisfying—a simple meal that felt like a mini celebration.