Basil and Five-Spice Chicken Legs

National Chicken Council
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 25 mins


4-- chicken leg quarters
16-- basil leaves
1tablespoon five-spice powder
1stalk lemon grass, coarsely chopped
1/4cup soy sauce
2tablespoons vegetable oil
3tablespoons water
Cantaloupe Salad:
1/2-- cantaloupe, thinly sliced
1/2teaspoon five-spice powder
2tablespoons rice vinegar
1 1/2tablespoons vegetable oil
2teaspoons brown sugar
1/2teaspoon salt
1/4teaspoon black pepper
12-- basil leaves, sliced


  1. Lift the skin on leg quarters and press 4 basil leaves under each.  Place chicken in resealable plastic bags. 
  2. 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.
  3. 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 to 15 minutes per side.
  4. While chicken is cooking, prepare salad by whisking together in medium bowl five-spice powder, rice vinegar, 1 1/2 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.

Nutritional Info *per serving

  • Calories 420
  • Glycemic Load 0
  • Fat 28g
  • Saturated Fat 5g
  • Polyunsaturated Fat 11g
  • Monounsaturated Fat 9g
  • Cholesterol 105mg
  • Sodium 1320mg
  • Potassium 460mg
  • Carbohydrate 11g
  • Fiber 1g
  • Sugars 7g
  • Protein 31g
  • Trans Fat 0g
  • Vitamin A 45%
  • Vitamin C 35%
  • Calcium 6%
  • Iron 20%