Seoul-Ful Chicken With Minted Cucumbers

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

1. To prepare cucumbers, place slices in a colander; sprinkle with salt, tossing well.
2. Drain 1 hour.
3. Place slices on several layers of paper towel; cover with additional paper towel.
4. Let stand 5 min, pressing down occasionally.
5. Combine cucumber, shallots, and next 6 ingredients (through chile) in large bowl; toss gently and set aside.
6. To prepare chicken, pound each thigh to 1/2 inch thickness.
7. Combine soy sauce and next 5 ingredients in a large ziplok bag.
8. Add chicken to bag.
9. Marinate in fridge at least 30 minute
10. Heat a grill pan over med-high.
11. Coat with oil or cooking spray.
12. If you have a two burner grill pan, place all chicken on pan.
13. If you have a single burner grill pan, place half of the chicken in the pan.
14. Cook 6 min on each side or til done.
15. Repeat procedure if using a smaller pan.
16. Place two thighs and 1/2 c cucumbers on each of 4 plates.
17. Sprinkle each serving with scallion and sesame seeds.

cucumber, salt, shallot, mint, rice vinegar, honey, dark sesame oil, red pepper, serrano chili, chicken, soy sauce, dark sesame oil, fresh ginger, honey, pepper, garlic, scallion, sesame seeds

Taken from www.food.com/recipe/seoul-ful-chicken-with-minted-cucumbers-303408 (may not work)