• Peel the cucumber and cut lengthways in half. Take out all seeds with a spoon. Slice into 1cm (0.4 inch) thick slices to make nice half-moon shapes.
• Mix the dark soy sauce, Japanese rice vinegar, mirin, lemon juice, orange juice, kimchi sauce, sugar and sesame oil together and add your cucumber slices to the mix.
• Leave the cucumber to marinate for at least 6 hours.
• Mix all other ingredients together, except the young chicken, to form a paste.
• Smother the paste all over the young chicken so that it is nicely covered and place in a bowl or tray in the refrigerator.
• Leave it to marinate for at least 24 hours for maximum flavour.
• To cook, place under the grill in your oven preheated to 180 degrees Celsius (355 Fahrenheit).
• Colour both sides until beautifully golden, approx. 5 minutes on either side.
• When finished, cut to make sure cooked well, if there are any signs of pink you will need to cook it for a few extra minutes.
• While the chicken is hot, cut into 6 pieces and arrange on a plate.
• Take some of the fresh cucumber pickles and arrange next to the chicken. You can also add a slice of lime as shown in the picture, a squeeze of the lime on the chicken will lift it into bliss.

Notes:

• *Ask your butcher to spatchcock the young chicken for you as this will save you the troubles of having to remove the bones yourself.
• You can find all of these ingredients at your local Japanese outlet.
• *For extra flavour, try making this on your charcoal BBQ, takes a little more care not to burn it but the results will be surely fantastic.