Ingredients
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1 (2 inch) piece fresh ginger, peeled and grated
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3 tbsp less-sodium soy sauce, divided
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3 tbsp rice vinegar, divided
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4 tsp sesame oil, divided
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1 1/4 lbs boneless, skinless chicken thighs
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1 1/2 (16 oz) pkgs mini cucumbers
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2 cloves garlic, minced
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Crushed red pepper, to taste (optional)
Steps
1
In a large bowl, whisk together ginger, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons sesame oil and 2 tablespoons water. Add chicken and toss with marinade. Let stand at least 10 minutes or refrigerate overnight
2
Meanwhile, rinse cucumbers and pat dry. Cut cucumbers into 1” chunks. Place cucumbers on cutting board and cover with plastic wrap. Pound cucumbers with a mallet or rolling pin until they are cracked and slightly flattened. Remove plastic wrap. Transfer cucumbers to a colander set over a bowl. Sprinkle cucumbers with salt and toss. Let drain 30 minutes.
3
In a large bowl, whisk together garlic, crushed red pepper, if using, and remaining 1 tablespoon soy sauce, 2 tablespoons vinegar and 2 teaspoons sesame oil. Season with salt. Transfer drained cucumbers to bowl and toss to coat. Cover and refrigerate 30 minutes, or until ready to serve.
4
When ready to cook chicken, set grill or grill pan to medium-high. Remove chicken from marinade and allow excess to drip off. Add chicken to grill and cook until internal temperature reads 165°F, 12 to 16 minutes, flipping halfway through. Serve with smashed cucumbers.
