Vietnamese Lemon Chicken Skewers PDF Print E-mail

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.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
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