Seoul ful Chicken with Minted Cucumbers

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.

To prepare chicken, place each chicken thigh between 2 sheets of heavy-duty plastic wrap; pound to ½-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.

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 ½ cup cucumbers on each of 4 plates; sprinkle each serving with 1 tablespoon green onions and 1 teaspoon sesame seeds.