Prepare the 3 tallos de hierba limón capas externas duras removidas, solo los 5 cm inferiores, picados aproximadamente: peel away the tough outer layers of each stalk until you reach the pale, tender inner core. Trim off the dry top portion and the woody root end, keeping only the bottom 5 inches. Roughly chop and place in a Food Processor.

Add the 4 dientes de ajo picados aproximadamente, 1 chalota pequeña picada aproximadamente, 3 cucharadas de salsa de pescado, 1 ½ tbsp honey, 1 cucharada de salsa de soja, Neutral Oil, ½ tsp turmeric, molida, ½ tsp black pepper, molida fresca, and 1 cucharadita de azúcar to the Food Processor with the 3 tallos de hierba limón capas externas duras removidas, solo los 5 cm inferiores, picados aproximadamente. Blend until a coarse, fragrant paste forms, about 30–45 seconds. Scrape down the sides as needed. The mixture doesn't need to be perfectly smooth — some texture is fine.

Taste the marinade — it should be bold, savory, and fragrant. It will mellow once on the 2 lb de muslos de pollo sin hueso y sin piel recortados del exceso de grasa, so a slightly intense flavor here is correct.

Place the 2 lb de muslos de pollo sin hueso y sin piel recortados del exceso de grasa in a large Mixing Bowl or Ziploc Bag. Pour the marinade over the 2 lb de muslos de pollo sin hueso y sin piel recortados del exceso de grasa and toss thoroughly to coat every piece. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor. Even 30 minutes makes a significant difference.

When ready to cook, remove the 2 lb de muslos de pollo sin hueso y sin piel recortados del exceso de grasa from the Refrigerator and let it sit at room temperature for 10 minutes. This helps it cook more evenly. Pat off any excess marinade paste with your fingers — leaving a thin coating is ideal; thick clumps can burn.

Heat 1 ½ tbsp of Neutral Oil in a large Skillet over medium-high heat until shimmering. Work in batches if needed — do not crowd the pan, or the 2 lb de muslos de pollo sin hueso y sin piel recortados del exceso de grasa will steam instead of sear.

Place the 2 lb de muslos de pollo sin hueso y sin piel recortados del exceso de grasa in the hot Skillet in a single layer. Sear undisturbed for 5–6 minutes until a deep golden-brown crust forms on the bottom. Resist the urge to move them — this is where the caramelization and flavor develop.

Flip the 2 lb de muslos de pollo sin hueso y sin piel recortados del exceso de grasa and cook for another 5–6 minutes on the second side, until cooked through. The internal temperature should reach 165°F at the thickest part. The exterior should be nicely caramelized and slightly charred at the edges.

Transfer the cooked 2 lb de muslos de pollo sin hueso y sin piel recortados del exceso de grasa to a Cutting Board and let it rest for 5 minutes before slicing or serving. This allows the juices to redistribute and keeps the 2 lb de muslos de pollo sin hueso y sin piel recortados del exceso de grasa moist.

Slice the 2 lb de muslos de pollo sin hueso y sin piel recortados del exceso de grasa or serve whole. Arrange on a plate and top with sliced 2 tallos de cebolla verde cortados en rodajas finas, fresh 2 cucharadas de cilantro fresco picado aproximadamente, and 1 chile rojo pequeño cortado en rodajas finas if using. Serve with 1 lima entera cortada en gajos wedges on the side for squeezing over. Steamed jasmine rice and a simple cucumber salad or stir-fried greens make ideal accompaniments.