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.

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.

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.

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 degrees F, 12 to 16 minutes, flipping halfway through. Serve with smashed cucumbers.

Source: Hannaford fresh Magazine, July August 2024