Sesame Soy Grilled Chicken with a Cucumber Salad

Sesame Soy Grilled Chicken with a Cucumber Salad

  • 1 large English cucumber, thinly sliced

  • kosher salt

  • 2 garlic cloves, minced

  • 1 Tbs. minced fresh ginger

  • 3 Tbs seasoned rice vinegar

  • 1/4 cup tablespoon soy sauce, divided

  • 2 tsp. sugar

  • 2 Tbs. sesame oil

  • 3 Tbs. neutral oil

  • 1 bunch scallions, white and light green parts, very thinly sliced

  • 1 lb boneless, skinless chicken thighs

In a medium sized bowl, toss the cucumbers with a large pinch of salt. Place in a colander and let sit for about 15 minutes to allow some of the cucumber water to leach off.

In another medium bowl, whisk together the garlic, ginger, rice vinegar, soy sauce, sugar, sesame oil, and oil together.

Toss the chicken with half of the soy sesame mixture and let marinate for about 20 minutes in the fridge.

While the chicken is marinating rinse the cucumbers well. Allow to dry slightly on a paper towel.

Thread the chicken onto skewers and using an indoor grill pan or an outside grill, grill the chicken about 8 to 10 minutes, flipping halfway through or until a meat thermometer reaches 165F°. Let rest for about 5 minutes. (OR if you are concerned about your fire alarm, grill on the stovetop for 4 minutes then finish cooking for 8-10 minutes in an 425F° oven)

Toss the cucumber with a couple tablespoons of the remaining soy mixture, adding more to taste if needed.

Serve the chicken and the cucumber salad together along with some rice.

Makes about 2 servings.

Fridge ForagingAmanda FredericksonComment