Seoul-ful Chicken with Minted Cucumber Salad


These recipes are adapted from recipes in the April 2008 issue of Cooking Light, and they are both delicious! Very bold refreshing flavors that make for a tasty summer meal.

Seoul-ful Chicken Ingredients:

  • 1 lb. chicken breasts
  • 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
  • 4 teaspoons sesame seeds, toasted

Cucumber Salad Ingredients:

  • 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 or jalapeno chile, seeded and minced


  1. Chicken Marinade: 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.
  2. Cucumber Salad: Combine cucumber, shallots, and next 6 ingredients (through chile) in a large bowl; toss gently. Cover and set aside.
  3. Grill chicken.
  4. Serve chicken with cucumber salad and rice.

Seoul-ful Chicken with Minted Cucumber Salad:


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