Seoul-ful Chicken with Minted Cucumbers

This recipe rocks! The spicy cucumbers are great with the chicken, and if you buy boneless chicken thighs, you don’t really have to flatten them more. I pan-fried them instead of using a grill pan. This one is awesome! The cool flavor of the mint is a great accent!

Seoul-ful Chicken with Minted Cucumbers

Seoul-ful Chicken with Minted Cucumbers
Cooking Light April 2008

Cucumbers:
1 English cucumber, peeled, halved lengthwise, and thinly sliced (about 2 1/2 cups)
¼ teaspoon salt
¼ cup minced shallots
2 tablespoons chopped fresh mint
1 tablespoon seasoned rice vinegar
1 tablespoon honey
1 teaspoon dark sesame oil
¼ teaspoon ground red pepper
1 serrano chile, seeded and minced
Chicken:
8 skinless, boneless chicken thighs (about 1 1/4 pounds)
¼ cup soy sauce
2 tablespoons dark sesame oil
1 tablespoon minced peeled fresh ginger
1 tablespoon honey
½ teaspoon freshly ground black pepper
3 garlic cloves, thinly sliced
Cooking spray
¼ cup thinly sliced green onions
4 teaspoons sesame seeds, toasted

1. 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.

2. To prepare chicken, place each chicken thigh between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. 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.

3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Place 4 thighs in pan; cook 6 minutes on each side or until done. Repeat procedure with remaining 4 thighs. Place 2 thighs and 1/2 cup cucumbers on each of 4 plates; sprinkle each serving with 1 tablespoon green onions and 1 teaspoon sesame seeds.

Wine note: Serve an herbaceous sauvignon blanc to echo the crisp freshness of the dish’s cucumber and mint. Chilean versions, like Veramonte Sauvignon Blanc Reserva 2007 ($11), strike a balance between the crisp, green flavors of the New Zealand–style wine and the juicy tropical fruit and melon of California versions in an affordable package. —Jeffery Lindenmuth

Yield 4 servings

Nutritional notes:
CHOLESTEROL 115mg; CALCIUM 40mg; SODIUM 502mg; FIBER 1.5g; IRON 2.7mg; CARBOHYDRATE 14.9g

MacGourmet Rating: 5 Stars