Seoul-Ful Chicken With Minted Cucumbers

Ingredients

• 1 English cucumber, peeled, halved lengthwise, and thinly sliced
• 1/4 teaspoon salt
• 1/4 cup shallot, minced
• 2 tablespoons fresh mint, chopped
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon honey
• 1 teaspoon dark sesame oil
• 1/4 teaspoon crushed red pepper flakes
• 1 serrano chili, seeded and minced
• 8 boneless skinless chicken thighs, about 1 1/4 lb
• 1/4 cup soy sauce
• 2 tablespoons dark sesame oil
• 1 tablespoon fresh ginger, peeled and minced
• 1 tablespoon honey
• 1/2 teaspoon pepper
• 3 garlic cloves, thinly sliced
• 1/4 cup scallion, thinly sliced
• 4 teaspoons sesame seeds, toasted

Directions

1. 1

   To prepare cucumbers, place slices in a colander; sprinkle with salt, tossing well. Drain 1 hour. Place slices on several layers of paper towel; cover with additional paper towel. Let stand 5 min, pressing down occasionally. Combine cucumber, shallots, and next 6 ingredients (through chile) in large bowl; toss gently and set aside.

2. 2

   To prepare chicken, pound each thigh to 1/2 inch thickness. Combine soy sauce and next 5 ingredients in a large ziplok bag. Add chicken to bag. Marinate in fridge at least 30 minute

3. 3

   Heat a grill pan over med-high. Coat with oil or cooking spray. If you have a two burner grill pan, place all chicken on pan. If you have a single burner grill pan, place half of the chicken in the pan. Cook 6 min on each side or til done. Repeat procedure if using a smaller pan. Place two thighs and 1/2 c cucumbers on each of 4 plates. Sprinkle each serving with scallion and sesame seeds.