Seoul-Ful Chicken With Minted Cucumbers

From Cooking Light.

• Ready In: 1 hr 45 mins
• Serves: 4

Ingredients

• 1  English cucumber, peeled, halved lengthwise, and thinly sliced
• 1⁄4 teaspoon salt
• 1⁄4 cup shallot, minced
• 2  tablespoons of 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.