1teaspoon Korean chili pepper (gochugaru) or crushed red chili
4cupscooked rice (optional)
Put the chicken in a shallow dish. Whisk together the oil, hoisin, coriander, salt and cayenne until smooth. Pour over the chicken and toss to coat evenly. Marinate at room temperature 15 minutes, or cover and refrigerate up to 24 hours in advance.
Make the glaze
Combine all ingredients for the glaze. Measure out 1/4 cup into another small bowl.
Cook the chicken
Preheat a grill for medium-high direct grilling.
When the grill is hot, cook the chicken 5 minutes per side, or until cooked through.
Brush both sides of the chicken with the 1/4 cup glaze, cooking about 30 seconds on each side.
Arrange the chicken on a platter with the lime wedges.
Toss the cucumbers with the sesame oil, green onions and chili pepper in a bowl. Squeeze the lime wedges over the chicken and serve over rice with the cucumbers and remaining glaze on the side.
*Note: If you're sensitive to peanuts, use crushed cashews instead or omit the nuts.
Make sure to serve the extra glaze as a dipping sauce on the side for each person to season to taste.