Grilled Lemongrass Chicken

|¼ cup minced shallots|1 large lemongrass stalk chopped finely|3 garlic cloves minced|2 teaspoons salt|½ teaspoon ground ginger fresh ginger contains an enzyme which can break down the chicken|¼ teaspoon freshly ground black pepper|zest from 1 lime|2 tablespoon olive oil|1 tablespoon fish sauce|1 teaspoon honey|8 to 10 chicken thighs/ chicken wings|Lime wedges fresh herbs, lettuce, and pickled vegetables (optional)

|In a large bowl: Add 3 tablespoons of the finely minced lemongrass to the bowl, along with the garlic, salt, ginger, black pepper, lime zest, extra virgin olive oil, fish sauce, and honey. Stir to combine well.
|Plop in the chicken thighs in the bowl and massage the marinade all over the parts.|Cover the bowl and let it marinate for at least one hour and up to 24 hours in the fridge|When you’re ready to cook the chicken thighs, heat the oven to 400°F convection or 425°F non-convection, with the oven rack in the middle.|Place the chicken skin-side down on a stainless steel wire rack placed on top of a foil lined baking sheet|Pop the chicken in the oven and bake for 20 minutes. Flip the chicken skin-side up and rotate the tray 180 degrees. Bake for an additional 20-25 minutes or until the skin is evenly browned and the thickest part of the meat registers 175°F on an instant-read thermometer.|Serve the chicken with lettuce, pickled veggies, fresh herbs, and lime wedges