A sweet, savory, and intensely aromatic dish to add to your summer grilling rotation.
, when you realize that the whole episode has beeninstead of flashbacks, and we end up on a bearded, scraggly Jack in tears, as he screamsThat's how I've felt every single time I've eaten Thai food since leaving Thailand after a short visit over half a decade ago. Every time I smell sweet meat on the grill, the aroma of charred lemongrass or coriander root, I think,Thailand is the single greatest food destination in the world.
Instead, I found that incorporating the fat, robust ends of cilantro stalks provided a flavor that was close enough to the real deal to satisfy me. I grilled up a couple batches of chicken side by side with marinades that differed only in how they were puréed. The difference turned out to besubtle. While ingredients pounded with a mortar and pestle tend to release more flavor, particularly when you pound them with a bit of salt , once the chicken is actually grilled, those subtleties are lost.
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