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Basil and Five-Spice Chicken Legs with Cantaloupe Salad

Recipe by National Chicken Council

chicken: 4 -- chicken leg quarters; 16 -- basil leaves
Marinade: 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

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 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