Seoul-ful Chicken with Minted Cucumbers
Sep 13th, 2010
Ingredients
- 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.
Serves 4
Nutritional Information: Calories: 262 (31% from fat) Fat: 8.9g (sat 1.9g,mono 3g,poly 2.8g) Protein: 29.9g Carbohydrate: 14.9g Fiber: 1.5g Cholesterol: 115mg Iron: 2.7mg Sodium: 502mg Calcium: 40mg
Source & Image: cookinglight.com
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Written by Lea Barlow • Leave a comment
