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.