Seoul-Ful Chicken With Minted Cucumbers |
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Prep Time: 75 Minutes Cook Time: 0 Minutes |
Ready In: 75 Minutes Servings: 4 |
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From Cooking Light. Ingredients:
1 english cucumber, peeled, halved lengthwise, and thinly sliced |
1/4 teaspoon salt |
1/4 cup shallot, minced |
2 tablespoons fresh mint, chopped |
1 tablespoon seasoned rice vinegar |
1 tablespoon honey |
1 teaspoon dark sesame oil |
1/4 teaspoon crushed red pepper flakes |
1 serrano chili, seeded and minced |
8 boneless skinless chicken thighs, about 1 1/4 lb |
1/4 cup soy sauce |
2 tablespoons dark sesame oil |
1 tablespoon fresh ginger, peeled and minced |
1 tablespoon honey |
1/2 teaspoon pepper |
3 garlic cloves, thinly sliced |
1/4 cup scallion, thinly sliced |
4 teaspoons sesame seeds, toasted |
Directions:
1. To prepare cucumbers, place slices in a colander; sprinkle with salt, tossing well. Drain 1 hour. Place slices on several layers of paper towel; cover with additional paper towel. Let stand 5 min, pressing down occasionally. Combine cucumber, shallots, and next 6 ingredients (through chile) in large bowl; toss gently and set aside.
2. To prepare chicken, pound each thigh to 1/2 inch thickness. Combine soy sauce and next 5 ingredients in a large ziplok bag. Add chicken to bag. Marinate in fridge at least 30 minute
3. Heat a grill pan over med-high. Coat with oil or cooking spray. If you have a two burner grill pan, place all chicken on pan. If you have a single burner grill pan, place half of the chicken in the pan. Cook 6 min on each side or til done. Repeat procedure if using a smaller pan. Place two thighs and 1/2 c cucumbers on each of 4 plates. Sprinkle each serving with scallion and sesame seeds.
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