Seoul-ful Chicken With Minted Cucumbers

Total Time: 1 hr 45 mins Preparation Time: 1 hr 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.