Vietnamese Lemongrass Chicken Thighs

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1. 1Step 1: Pat chicken thighs dry and season both sides with salt.
2. 2Step 2: Add lemongrass to a food processor and blend until a paste forms. If needed, add 1-2 tbs of water to help blend. Add shallot, garlic, brown sugar, soy sauce, fish sauce, avocado oil, sesame oil, lime juice, and mint leaves. Continue blending until a paste forms.
3. 3Step 3: Transfer lemongrass marinade into a large bowl and toss chicken until covered. Let marinade for at least 30 minutes, preferably 4-8 hours.
4. 4Step 4: Preheat Oven to 400 degrees Fahrenheit.
5. 5Step 5: Add oil to a large cast iron skillet and heat over medium high heat. Once hot, add the chicken thighs, skin side down. Cook undisturbed for 5 minutes to let the skin get crispy. Flip the chicken and continue cooking for 5 more minutes. Still with the skin side up, transfer the chicken to the oven to bake for 10-15 more minutes depending on how thick the chicken is.
6. 6Step 6: Remove from oven once the chicken has an internal temperature of 165 degrees Fahrenheit.
7. 7Step 7: Garnish with fresh mint.