Seoul ful Chicken with Minted Cucumbers
Submitted by happyzhangbo
Korean-style grilled chicken thighs marinated in soy, sesame oil, ginger, and honey, served with a cool minted cucumber salad. A bright, balanced weeknight dinner.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
2 hrsKorean flavors meet a refreshing twist in this grilled chicken dish that balances smoky, savory, and cool in every bite.
Boneless chicken thighs get pounded thin and marinated in soy sauce, dark sesame oil, fresh ginger, honey, and garlic. A quick sear on a hot grill pan gives them charred edges and juicy centers.
The real surprise is the cucumber salad. Salted and drained English cucumber slices tossed with fresh mint, shallots, rice vinegar, honey, and a minced serrano chile create a cool, tangy side that cuts right through the richness of the chicken.
Topped with scallions and toasted sesame seeds, it’s a plate that looks and tastes like it came from a trendy Korean fusion spot.
Kitchen Tips
- Pound the chicken thighs to an even half-inch thickness so they cook evenly and fast on the grill pan.
- Salt and drain the cucumbers for a full hour. This draws out water and keeps the salad crisp instead of watery.
- Thirty minutes is enough marinating time for the chicken. The soy and sesame oil penetrate thin thighs quickly.
- Make the cucumber salad while the chicken marinates so everything is ready at the same time.
Ingredients
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.
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