Seoul ful Chicken with Minted Cucumbers

Name: Seoul ful Chicken with Minted Cucumbers
Total time: P2H
Yield: 4
Cuisine: Korean
Ingredients: english cucumber; salt; shallots; mints; rice vinegar; honey; sesame oil; sweet red bell peppers; serrano chiles; chicken thighs, boneless, skinless; soy sauce, sodium reduced; sesame oil; ginger; honey; black pepper; garlic; nonstick cooking spray; scallions, spring or green onions; sesame seeds

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Yield

4 servings

Prep

30 min

Cook

20 min

Ready

2 hrs

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
For the cucumbers
2 ½	cups	english cucumber peeled, halved lengthwise, and thinly sliced, 1 each
¼	teaspoon	salt
¼	cup	shallots minced	*
2	tablespoons	mints freshly chopped	*
1	tablespoon	rice vinegar seasoned
1	tablespoon	honey
1	teaspoon	sesame oil dark
¼	teaspoon	sweet red bell peppers
1	each	serrano chiles seeded and minced	*
For the chicken
1 ¼	pounds	chicken thighs, boneless, skinless boneless, 8 each
¼	cup	soy sauce, sodium reduced
2	tablespoons	sesame oil dark
1	tablespoon	ginger freshly minced and peeled
1	tablespoon	honey
½	teaspoon	black pepper freshly ground
3	cloves	garlic thinly sliced
1	x	nonstick cooking spray	*
¼	cup	scallions, spring or green onions thinly sliced
4	teaspoons	sesame seeds toasted

Ingredients

Amount	Measure	Ingredient	Features

For the cucumbers:
591	ml	english cucumber peeled, halved lengthwise, and thinly sliced, 1 each
1.3	ml	salt
59	ml	shallots minced	*
3E+1	ml	mints freshly chopped	*
15	ml	rice vinegar seasoned
15	ml	honey
5	ml	sesame oil dark
1.3	ml	sweet red bell peppers
1	each	serrano chiles seeded and minced	*

For the chicken:
567	g	chicken thighs, boneless, skinless boneless, 8 each
59	ml	soy sauce, sodium reduced
3E+1	ml	sesame oil dark
15	ml	ginger freshly minced and peeled
15	ml	honey
2.5	ml	black pepper freshly ground
3	cloves	garlic thinly sliced
1	x	nonstick cooking spray	*
59	ml	scallions, spring or green onions thinly sliced
2E+1	ml	sesame seeds toasted

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.