In a mixing bowl, combine minced garlic, finely chopped lemongrass, soy sauce, fish sauce, vegetable oil, palm sugar, grated ginger, ground white pepper, cilantro, lime juice, and sliced bird’s eye chilies. Whisk until the palm sugar is fully dissolved.

Coat the butterflied chicken generously with the marinade and place it in a large dish or resealable bag. Marinate for at least 2 hours, preferably overnight in the refrigerator.

Preheat your grill to medium-high heat (375°F to 400°F), ensuring the grill grates are clean and lightly oiled.

Remove the chicken from the marinade and place it skin-side down on the grill. Grill for 10 to 15 minutes until golden brown and crispy. Flip and grill for another 10 to 15 minutes until the internal temperature reaches 165°F.

Let the chicken rest for 5 minutes before serving, garnished with lime wedges and fresh cilantro.