Basil and Five Spice Chicken Legs with Cantaloupe Salad
Calorie: 362, Proteins: 29 g, Total Fat: 21 g, Fiber: 1 g, Sugar 8 g.
Lift the skin on leg quarters and press 4 basil leaves under each.
Place chicken in resealable plastic bags.
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 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.