Start by marinating your chicken. To a small mixing bowl, add in the ingredients for the Thai lemongrass chicken, with the exception of the chicken, and mix well. Rub the marinade all over the chicken. Cover and place into the refrigerator, at least 4 hours, but preferably overnight.
During this time, make the lemongrass infused oil.
To a food processor, add the lemongrass. Pulse and blend until you have broken down the lemongrass. Take a good smell. I love that smell.
Heat a small pot on medium-low heat, add in the oil, and add in the shredded lemongrass. Cook this on medium low heat for about 40 minutes. Then strain the oil into a container. Reserve for grilling, and for later use.
Before grilling, remove the chicken from the refrigerator and set it on the counter, allowing it to take the chill off.
Heat up your grill. Again, I use charcoal and some wood chunks, but use what you got. The goal is to cook it over indirect heat as you do not want a burnt chicken. So when you are ready, set the chicken on the grill grate, and cook for about 40 minutes, brushing with the lemongrass infused oil during the grill period. Cook until your meat thermometer reads a safe temperature.
Plate, and shower with sliced green onions and additional cilantro if desired.