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
Cooking Light April 2008
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
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
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
CHOLESTEROL 115mg; CALCIUM 40mg; SODIUM 502mg; FIBER 1.5g; IRON 2.7mg; CARBOHYDRATE 14.9g
MacGourmet Rating: 5 Stars