Seoul-Ful Chicken With Minted Cucumbers

By kitchenslave03 on May 13, 2008

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    1. 1 English cucumber, peeled, halved lengthwise, and thinly sliced
    2. 1/4 teaspoon salt
    3. 1/4 cup shallot, minced
    4. 2 tablespoons fresh mint, chopped
    5. 1 tablespoon seasoned rice vinegar
    6. 1 tablespoon honey
    7. 1 teaspoon dark sesame oil
    8. 1/4 teaspoon crushed red pepper flakes
    9. 1 serrano chili, seeded and minced
    10. 8 boneless skinless chicken thighs, about 1 1/4 lb
    11. 1/4 cup soy sauce
    12. 2 tablespoons dark sesame oil
    13. 1 tablespoon fresh ginger, peeled and minced
    14. 1 tablespoon honey
    15. 1/2 teaspoon pepper
    16. 3 garlic cloves, thinly sliced
    17. 1/4 cup scallion, thinly sliced
    18. 4 teaspoons sesame seeds, toasted


  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.