Charred Lemongrass Chicken with Edamame Rice

For the chicken marinade, blend the garlic, shallot, lemongrass, lime juice, brown sugar, fish sauce, soy sauce, and 2 tbsp water until smooth. Pour over the chicken thighs and marinate, reserving some of the marinade to brush on the chicken later. Cook the Basmati rice according to package instructions, using 3 1/2 cups chicken broth instead of water. Once the rice is cooked, fold in the 12 oz frozen edamame, minced parsley, and 1 tbsp Japanese togarashi, then season to taste with salt. Air fry or broil the marinated chicken on high until it is charred and cooked through. Serve the charred lemongrass chicken over the edamame rice. Optionally, finish the dish with a quick sauce made by stirring together chopped fresh chiles, lime juice, fish sauce, and a little brown sugar.