Ingredients
>
1 (2 inch) piece fresh ginger, peeled and grated
>
3 tbsp reduced-sodium soy sauce, divided
>
3 tbsp rice vinegar, divided
>
4 tsp sesame oil, divided
>
1 1/4 lbs boneless, skinless chicken thighs
>
2 (12 oz) pkgs mini cucumbers
>
2 cloves garlic, minced
>
Red pepper flakes, to taste (optional)
Steps
1
In a large bowl, whisk together the ginger, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp sesame oil, and 2 tbsp water. Add the chicken and toss with marinade. Let stand 10 min., or refrigerate overnight.
2
Meanwhile, rinse the cucumbers and pat dry. Cut cucumbers into 1-inch 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 15–30 min.
3
In a large bowl, whisk together the garlic, red pepper flakes (if using), and remaining 1 tbsp soy sauce, 2 tbsp vinegar, and 2 tsp sesame oil. Season with salt. Transfer drained cucumbers to bowl and toss to coat. Cover and refrigerate for 30 min., 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 12–16 min., until internal temperature reads 165°F, flipping halfway through. Serve with smashed cucumbers.
