Basil and Five-Spice Chicken Legs with Cantaloupe Salad

  • Yield 4 servings


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


  1. Lift the skin on leg quarters and press 4 basil leaves under each.  Place chicken in plastic bag that seals.
  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 – 15 minutes per side.
  4. While chicken is cooking, prepare salad by whisking together in medium bowl 1/2 teaspoon 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



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