Soy Ginger Chicken

I did it again. I found another chicken marinade that is a show stopper. Every now and then I find one that hits all the marks. This one was definitely that. 

I marinaded it for 5 hours (the limit when citrus is involved for me). Cut the chicken into chunks then marinaded. Skewering them and grilling them. Man! So good.

I paired it with these Spicy Asian Cucumbers that were to die for. Fantastic combo of food tonight. 

This on, like the cucumbers, are being added to the Favorites list this year. I'll make both again.

Soy Ginger Chicken

Recipe from Two Peas in a Pod

Makes 4

• 1/3 cup lite soy sauce, or Tamari for gluten-free
• 1/4 cup packed brown sugar
• 2 tablespoons olive oil
• 1 tablespoon freshly grated ginger
• Juice of 1 Lime
• 3 cloves garlic, minced
• 1 teaspoon Siracha, or more if you want it spicy
• 2 1/2 pounds boneless chicken thighs, can use chicken breasts or drumsticks
• Salt and pepper, to taste
• Sliced green onions and chopped cilantro, for garnish

First, make the marinade. In a medium bowl, whisk together the soy sauce, brown sugar, oil, ginger, lime juice, garlic, and Siracha.

Pour the marinade in a reusable freezer bag with the chicken. Press out the air and seal shut. Place the bag in a bowl and refrigerate for at least 1 hour or overnight.

Preheat the grill to high heat. Carefully brush the grill grates with oil to prevent the chicken from sticking. Place the chicken on the hot grill and discard the marinade. Cook for 5 to 7 minutes per side, until browned and cooked through, the internal temperature should be 165 degrees Fahrenheit.

Transfer the chicken to a platter and garnish with sliced green onions and cilantro. Serve warm.

Spicy Asian Cucumber Salad

I can't not express just how amazing this recipe is. Ah-MAZE-ING! 

I did not bother with making them spiral. I just got out the mandolin (and the protector so I don't cut off my finger) and sliced those bad boys up. I marinated them for about 4 hours. Oh I also didn't let them sit in salt because, well I missed that part of the recipe. I just sliced them up and plopped them in the marinade. So good. 

This will be a staple for me for sure. I bet it'll be even better tomorrow. Oh...I can't wait. 

Spicy Asian Cucumber Salad

Recipe from Kenna's Cook

Serves 4 ish

• 6-8 Persian cucumbers
• 2 tbsp salt
• 2 minced garlic cloves
• 1 green onion
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1/2 tbsp sesame oil
• tbsp gochutgaru
• tsp brown sugar
• tsp sesame seeds

Start placing a chopstick on either side of the cucumber. Make 45 degree slices into it, the chopsticks should help make sure you don’t slice all the way through. Next rotate the cucumber to the other side and make straight 90 degree cuts through it. You should be left with a spiral shape!

Add all the spiral cucumbers to a bowl and add the salt. The purpose of the salt is to draw out as much moisture as possible out of the cucumbers. Massage the salt in between the slices and let sit for 15-20 minutes.

Meanwhile mince your garlic and thinly slice the green onion.

Next rise the salt off the cucumbers quickly and drain. It may seem counter intuitive to get the cucumbers wet after drawing out moisture, but as long as you rise them quickly they won’t reabsorb the water. Pat the cucumbers dry with paper towel.

Next add the garlic, green onion, soy sauce, rice vinegar, sesame oil, gochugaru, brown sugar, and sesame seeds to the bowl. Massage well into the cucumbers.

They are best to enjoy right away while still crunchy, enjoy!