This is a summery dish if ever I saw one–spicy, yet refreshing, and really good on the grill (or so I imagine–I was stuck with my indoor grill pan, of course). Even though I got serrano pepper in my eye and then cut myself while chopping mint, the great flavors of this meal made all of my pain subside. Well, not really, but it was darn tasty.
Note: In Cooking Light magazine, this recipe is called “Seoul-ful Chicken with Minted Cucumbers.” Love the dish, hate the pun.
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.
To prepare chicken, 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. 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.