Seoul Chicken with Minted Cucumbers

Seoul Chicken with Minted Cucumbers
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Seoul Chicken with Minted Cucumbers calories by ingredient
Submitted by:

Number of Servings: 4


    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

    4 skinless, boneless chicken thighs
    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


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.

Rate This Recipe