Vietnamese Lemongrass Chicken

• 1 lb boneless skinless chicken thigh
•  1 lemongrass stalk shredded
•  1 piece (1 inch/25 cm) fresh ginger peeled and sliced
•  2 green onions thickly sliced
•  2 cloves garlic
•  1 tablespoon liquid honey
•  1 tablespoon lime juice
•  2 teaspoons fish sauce
•  2 teaspoons sodium-reduced soy sauce
•  2 teaspoons vegetable oil
•  1/4 teaspoon pepper

In food processor or using immersion blender, purée lemongrass, ginger, green onions, garlic, honey, lime juice, fish sauce, soy sauce, oil, pepper and 3 tbsp water. In bowl, pour lemongrass mixture over chicken; toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)