4 medium-small chicken thighs, trimmed of fat
cilantro leaves, chopped, for garnish
2 tablespoons ginger, chopped fine
2 tablespoons garlic, chopped fine
3 sticks lemongrass (white part only), chopped fine
1/2 jalapeno, seeded, chopped fine juice of 1 lime
salt and pepper, to taste
2 tablespoons vegetable oil
Prepare marinade, mixing well to combine.
Marinate the chicken for at least a half hour, or longer if refrigerated (up to eight hours.)
Grill the chicken t over high heat, turning and basting with any remaining marinade, until done (about 10 minutes each side.)
Garnish with chopped cilantro leaves and serve.