Seoul-ful Chicken with Minted Cucumbers


This is a great spin on grilled chicken, Korean style. The recipe suggests using chicken thighs, but I had boneless chicken breasts on hand and they came out just fine. This dish is even better the next day for leftovers. It's served with the minted cucumber salad, but I do suggest eating the cucumber salad as a regular snack too -- it was tasty! Note: I halved this recipe and it came out great. Cucumber Ingredients

1 English cucumber, peeled, halved lengthwise, and thinly sliced (about 2 1/2 cups)

1/4 teaspoon salt

1/4 cup minced shallots

2 tablespoons chopped fresh mint

1 tablespoon seasoned rice vinegar

1 tablespoon honey

1 teaspoon dark sesame oil

1/4 teaspoon ground red pepper

1 serrano chile, seeded and minced (I left this out)

Chicken Ingredients

8 skinless, boneless chicken thighs (about 1 1/4 pounds)

1/4 cup soy sauce

2 tablespoons dark sesame oil

1 tablespoon minced peeled fresh ginger

1 tablespoon honey

1/2 teaspoon freshly ground black pepper

3 garlic cloves, thinly sliced

Cooking spray

1/4 cup thinly sliced green onions

4 teaspoons sesame seeds, toasted (I bought McCormick's Toasted Sesame Seeds)

Directions

To prepare cucumbers, place cucumber slices in a colander; sprinkle with salt, tossing well. Drain 1 hour. Place cucumber slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumber, shallots, and next 6 ingredients (through chile) in a large bowl; toss gently. Cover and set aside. (I didn't drain the cucumber and it was still OK) To prepare chicken, place each chicken breast/thigh between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet (or buy thin cut breasts). Combine soy sauce and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken to soy sauce mixture in bag; seal. Marinate in refrigerator 30 minutes, turning bag occasionally. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Place 4 breasts/thighs in pan; cook 6 minutes on each side or until done. Repeat procedure with remaining 4 pieces. Place portion of cucumbers on each of 4 plates; sprinkle each serving with 1 tablespoon green onions and 1 teaspoon sesame seeds.

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