Seoul Chicken with Minted Cucumbers
- Number of Servings: 4
Ingredients
Cucumbers:1 English cucumber, peeled, halved lengthwise, and thinly sliced (about 2 1/2 cups)1/4 teaspoon salt1/4 cup minced shallots2 tablespoons chopped fresh mint1 tablespoon seasoned rice vinegar1 tablespoon honey1 teaspoon dark sesame oil1/4 teaspoon ground red pepper1 serrano chile, seeded and minced Chicken:4 skinless, boneless chicken thighs1/4 cup soy sauce2 tablespoons dark sesame oil1 tablespoon minced peeled fresh ginger1 tablespoon honey1/2 teaspoon freshly ground black pepper3 garlic cloves, thinly sliced Cooking spray1/4 cup thinly sliced green onions4 teaspoons sesame seeds, toasted
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. Place a chicken thigh and 1/2 cup cucumbers on each of 4 plates; sprinkle each serving with 1 tablespoon green onions and 1 teaspoon sesame seeds.
Number of Servings: 4
Recipe submitted by SparkPeople user DACQUISTO.
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. Place a chicken thigh and 1/2 cup cucumbers on each of 4 plates; sprinkle each serving with 1 tablespoon green onions and 1 teaspoon sesame seeds.
Number of Servings: 4
Recipe submitted by SparkPeople user DACQUISTO.
Nutritional Info Amount Per Serving
- Calories: 238.5
- Total Fat: 12.3 g
- Cholesterol: 57.4 mg
- Sodium: 695.3 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 1.4 g
- Protein: 15.8 g
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