Vietnamese Lemongrass Chicken

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1. 1Step 1: In a large bowl or airtight container, whisk together the warm water, fish sauce, and granulated sugar until the sugar dissolves.
2. 2Step 2: Remove the tough outer layers from the lemongrass stalks until you reach the tender center. Trim off the top and base. Crush the stalks with a meat mallet or heavy-bottomed pot to release the oils. Mince the stalks, or coarsely chop and then process in a mini food processor until finely chopped (about 1/2 cup).
3. 3Step 3: Stir the lemongrass, sliced scallions, chopped garlic, and ground white pepper into the fish sauce mixture.
4. 4Step 4: Pat the chicken thighs dry with paper towels. Trim off any excess fat, then cut each thigh in half crosswise. Add to the marinade and toss to combine, making sure the chicken is submerged. Cover and refrigerate for at least 12 and up to 24 hours.
5. 5Step 5: Remove the chicken from the marinade and scrape off the lemongrass mixture as best you can (some bits are OK).
6. 6Step 6: Heat 2 tablespoons of the neutral oil in a 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add half of the chicken in a single layer and cook until golden-brown, cooked through, and at least 165°F on an instant-read thermometer, 3 to 4 minutes per side. Transfer to a serving plate.
7. 7Step 7: Repeat with the remaining 2 tablespoons neutral oil and the remaining chicken.
8. 8Step 8: Heat an outdoor grill to direct, medium-high heat (about 450°F to 500°F). Meanwhile, remove the chicken from the marinade and scrape off the lemongrass mixture as best you can (some bits are OK).
9. 9Step 9: Scrape the grill grates clean if needed. Place the chicken on the grill smooth-side down in a single layer, with space in between each piece. Cover and cook until dark grill marks appear on the bottom, 4 to 5 minutes. Flip the chicken, cover again, and cook until grill marks appear on the second side and the thickest part of the chicken registers at least 165°F on an instant-read thermometer, 3 to 5 minutes more. Transfer to a serving plate.
10. 10Step 10: Let the chicken rest for 5 minutes. Cut into 1/2-inch slices. Serve with steamed rice and steamed broccoli if desired.
11. 11Step 11: Make ahead: The chicken can be marinated up to 1 day ahead. Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.