Serves 4

Ingredients

• 2 cucumbers, thinly sliced
• 2 hot red chile s, seeded and
• chopped
• Handful of mint leaves
• 2 cups rice vinegar
• 4 tsp sugar
• 2 cups soy sauce
• 1/2 cup olive oil
• 1/4 cup sesame oil
• 2 TBSP lime juice
• 4 inches fresh ginger, chopped
• 2 garlic cloves, chopped
• cilantro, chopped , handful
• 4 boneless, skinless chicken
• breasts, pounded thin

Directions

1. Combine the cucumbers , chile s, and mint in a mixing bowl.
2. Pour in the vinegar , sprinkle with the sugar , and a punch of salt and pepper. Toss everything together so the cucumbers are well coated with the vinegar. Refrigerate until ready.
3. In a medium sized bowl combine the soy sauce , olive oil , sesame oil , lime juice , ginger , and garlic , and cilantro . Divide the mixture into two zip lock bags. Put 2 chicken breasts in each bag and get them coated with the marinade. Allow chicken to marinade for 1 hour.
4. Place a large grill pan on medium -high heat, or preheat an outdoor grill. Spray or wipe the cooking surface with oil.
5. Remove the chicken breasts from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred an d firm.
6. Serve with the cumbers and possibly rice or Asian noodles.

Notes

• Chicken can be made months ahead of time and stored in freezer. Cucumbers can be made a day ahead of time and will have better flavor if done so.