Seoul-ful Chicken with Minted Cucumbers

Ingredients

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CUCUMBERS:

1 English cucumber, peeled, halved lengthwise, and thinly sliced (about 2 1/2 cups)

1/4 teaspoon salt

1/4 cup minced shallots

2 tablespoons chopped fresh mint

1 tablespoon seasoned rice vinegar

1 tablespoon honey

1 teaspoon dark sesame oil

1/4 teaspoon ground red pepper

1 serrano chile, seeded and minced

CHICKEN:

8 skinless, boneless chicken thighs (about 1 1/4 pounds)

1/4 cup soy sauce

2 tablespoons dark sesame oil

1 tablespoon minced peeled fresh ginger

1 tablespoon honey

1/2 teaspoon freshly ground black pepper

3 garlic cloves, thinly sliced

Cooking spray

1/4 cup thinly sliced green onions

4 teaspoons sesame seeds, toasted

Preparation

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

Source: cookinglight.com