Vietnamese Lemon Chicken Skewers
Don’t marinate the chicken too long or the acidity will “cook” it.
2 scallions, thinly sliced
Zest of 1 lemon, grated
2 tablespoons lemon juice
3 garlic cloves, minced
1/2 teaspoon freshly ground pepper
1 tablespoon granulated sugar
2 tablespoons Asian fish sauce (nuoc mam)
4 tablespoons vegetable oil
4 boneless, skinless chicken breasts
12 bamboo skewers
Combine the scallions, lemon zest, lemon juice, garlic, pepper, sugar, fish sauce and oil in a medium-size bowl.
Slice the chicken crosswise on the diagonal into wide strips. Place in the marinade, cover and refrigerate for at least 2 hours. Soak the skewers in warm water for 1 hour.
Preheat broiler or grill.
Thread the chicken strips onto the skewers.
Broil 5 inches from the heat source for about 4 minutes per side, or until done.
Alternately, grill the chicken for about 4 minutes per side.
Serves 4.
