- 2 tablespoons canola oil
- 2 tablespoons finely chopped lemongrass
- 1 tablespoon lemon juice
- 2 teaspoons soy sauce
- 2 teaspoons light brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon fish sauce
- 1 1/2 pounds chicken thighs, or more to taste, pounded to an even thickness
- Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
- Marinate chicken in the refrigerator for 20 minutes to 1 hour.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
- Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).