In a shallow bowl (or if you prefer, a ziplock bag), mix together the minced lemongrass, shallot, garlic, sugar, fish sauce, and black pepper. Add the chicken thighs and coat with the marinade, making sure the thighs are completely coated. Marinate for an hour or overnight.
When ready to cook, cook your rice according to your favorite method so it’s ready to eat when you’re done cooking the chicken. Heat up a bit of oil in a heavy-bottomed pan and cook the chicken, skin side down, over medium heat until the skin is brown and crispy about 15-20 minutes. Flip and cook the other side for 5 minutes and check near the bone to make sure the chicken is cooked through. The total time should be about 25 minutes, depending on size.
Serve with fluffy rice and tomatoes and lettuce, if desired. Enjoy!
Notes: You can use boneless, skin on chicken thighs too, they’ll cook a bit faster.
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