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Chicken >> Basil And Five-spice Infused Chicken Legs With Cantaloupe Salad
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Chicken >> Basil And Five-spice Infused Chicken Legs With Cantaloupe Salad


14 Chicken Leg Quarters 16 Basil Leaves For Marinade: 1 Tablespoon Five-spice Powder 1 Stalk Lemon Grass, Coarsely Chopped ¼ Cup Soy Sauce 2 Tablespoons Vegetable Oil 3 Tablespoons Water For Cantaloupe Salad: ½ Cantaloupe, Thinly Sliced ½ Teaspoon Five-spice Powder 2 Tablespoons Rice Vinegar 1 ½ Tablespoons Vegetable Oil 2 Teaspoons Brown Sugar ½ Teaspoon Salt ¼ Teaspoon Black Pepper 12 Basil Leaves, Slivered
Lift The Skin On Leg Quarters And Press 4 Basil Leaves Under Each.
Place Chicken In Plastic Bag That Seals.
In Blender, Mix 1 Tablespoon Five-spice Powder, Lemon Grass, Soy Sauce, Vegetable Oil And Water.
Puree Until Smooth.
Pour Mixture Into Plastic Bag With Chicken; Seal And Shake Until Chicken Is Coated.
Refrigerate At Least 1 Hour, Or Up To 24 Hours.
When Ready To Cook, Prepare Coals For Grill, Or Preheat Gas Grill.
Place Chicken On Grill Over Medium Heat And Cook, Turning, Until Firm And Cooked Thoroughly, About 10 - 15 Minutes Per Side.
While Chicken Is Cooking, Prepare Salad By Whisking Together In Medium Bowl ½ Teaspoon Five-spice Powder, Rice Vinegar, 1 ½ Tablespoons Vegetable Oil, Brown Sugar, Salt And Pepper.
Set Aside.
Arrange Cantaloupe Slices On Serving Plates Or Platter.
Drizzle Salad Dressing Over Cantaloupe; Sprinkle With Slivered Basil Leaves.
Place Chicken Legs Next To Salad To Serve.

Makes 6 Servings. You can serve with your family and friends.
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