Seoul ful Chicken with Minted Cucumbers
.
Yield
4 servingsPrep
30 minCook
20 minReady
2 hrsIngredients
| 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.
