1½ pounds boneless, skin-on chicken thighs (4 to 6)
1 tablespoon minced garlic
1 tablespoon minced lemongrass (see → this page)
½ tablespoon kosher salt (see → this page)
½ teaspoon ground white pepper
Place the chicken in a large bowl, plastic storage container, or large zip-top bag. Sprinkle on the garlic, lemongrass, salt, and white pepper and add enough cold water to cover.
Mix until the seasonings are dissolved and let marinate at room temperature for at least 15 minutes and up to 30 minutes; any longer and the chicken can become too salty. Pour off the liquid and keep the chicken refrigerated until ready to use