This is very promising, but our version was maybe 3.5/5 as written.
A version of this that's thighs on the grill would probably be amazing, but let's assume we're going to keep it as breasts.
I pounded the breasts to 1/2" as the recipe says. I think 1/4" or even thinner is required, as ours dried out, despite me carefully ensuring I didn't cook them longer than was required for the insides to cook.
The marinade was great. We think maybe we could leave even more of it on (rather than scrape all off as recipe states). Could also tinker a little more. Add a thai chilie or something else to add more heat (the 1/2 tsp red pepper flakes did exactly nothing). Could add more fish sauce. Could add some garlic or a bit of ginger (but not too much to overpower the lemongrass).
Making the paste was kind of a pain. It wasn't enough to do in the big food processor, so we tried the small one, which was unable to make a nice paste consistency. Ended up using a spice grinder in 2 batches (uf). In the future, either make a much larger paste recipe, OR try it out with a pre-made store-bought lemongrass paste. IF that's just as good, this would be a truly fast dish.
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