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

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

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

Preparation:
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.