Use a Microplane to grate the lemongrass, or chopped finely.
Marinate the chicken with the lemongrass, honey, salt, pepper, and cayenne pepper (if using), for 30 minutes.
Heat up a little bit of oil in skillet, on medium heat. Pan-fry the chicken, skin-side down first, until the skin becomes nicely browned. Turn over and pan-fry until the meat is a nicely browned and crispy. Make sure the chicken is completely cooked through.
Finish it off in the oven and broil for 1 minute to char the surface. Serve immediately with steamed rice.
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