Basil And Five-Spice Infused Chicken Legs With Cantaloupe Salad Recipe

Ingredients

• 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

How to make Basil And Five-Spice Infused Chicken Legs With Cantaloupe Salad

1. Lift the skin on leg quarters and press 4 basil leaves under each.
2. Place chicken in plastic bag that seals.
3. In blender, mix 1 tablespoon five-spice powder, lemon grass, soy sauce, vegetable oil and water.
4. Puree until smooth.
5. Pour mixture into plastic bag with chicken; seal and shake until chicken is coated.
6. Refrigerate at least 1 hour, or up to 24 hours.
7. When ready to cook, prepare coals for grill, or preheat gas grill.
8. Place chicken on grill over medium heat and cook, turning, until firm and cooked thoroughly, about 10 - 15 minutes per side.
9. 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.
10. Set aside.
11. Arrange cantaloupe slices on serving plates or platter.
12. Drizzle salad dressing over cantaloupe; sprinkle with slivered basil leaves.
13. Place chicken legs next to salad to serve.

Notes