Combine the fish sauce, soy sauce, oil, lime juice, lemongrass, shallot and garlic in a jar and b;end with an immersion blender or add to a blender and blend until smooth.

Add the chicken to a large bowl and pour the marinade in. Toss the chicken until it’s evenly coated. Cover and let the chicken marinate for at least 30 minutes.

Preheat the grill to medium-high heat.

Once the grill is hot, add the chicken on the grill. Cook for 5-7 minutes, turning halfway and cook for an additional 5-7 minutes, until the chicken is golden brown and cooked through (no longer pink on the inside and reads 165F using a meat thermometer).

Transfer the cooked chicken to a plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5 minutes before cutting.

Serve the chicken with rice or rice noodles with lettuce, shredded carrots, cucumber, cilantro and Then serve warm while the chicken is hot and juicy, sprinkled with an extra squeeze of fresh lime juice (plus some thinly-sliced green onions) if desired. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

If chicken has been refrigerated, let sit at room temperature for 15-30 minutes to come to room temperature.

Heat a large skillet over medium high heat (you will need to work in batches). Remove chicken from marinade and let excess marinade drip off. Add chicken and cook, undisturbed for 3-4 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Let chicken rest 5 minutes before slicing.