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Low residue diets limit the fiber in fruit. Juice has almost none of it and this recipe uses only about 1 1/2 teaspoons of lime juice per serving, so a pulp-free juice here is likely Low Residue. If you prefer to always avoid lime juice, please tap it and change its rating to Red.
In a large mixing bowl, combine the minced lemongrass, garlic, fish sauce, tamari, lime juice, brown sugar, turmeric, and red pepper flakes. Stir until the sugar dissolves.
Pat the chicken thighs dry with paper towels and add them to the bowl. Turn to coat thoroughly, then cover and marinate at room temperature for 30 minutes (or refrigerate for up to 4 hours). Reserve 2 tablespoons of the marinade in a small bowl before adding the chicken — this portion will be used as a finishing glaze.
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