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Basil And Five Spice Chicken Legs With Cantaloupe Salad

Servings: 4

Ingredients

  4 chicken leg quarters

  16 basil leaves

  1 Tbs five-spice powder

  1 stalk lemon grass, coarsely chopped

  1/4 cup soy sauce

  2 Tbs vegetable oil

  3 Tbs water

  1/2 cantaloupe, thinly sliced

  1/2 tsp five-spice powder

  2 Tbs rice vinegar

  1 1/2 Tbs vegetable oil

  2 tsp brown sugar

  1/2 tsp salt

  1/4 tsp black pepper

  12 basil leaves, sliced

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Directions

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.


Nutritional Information:

Total Fat 22g 

Saturated Fat 5g 

Total Carbohydrate 10g