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Sauces & Dressings > Sauces & Relishes

Basil And Five Spice Chicken Legs With Cantaloupe Salad


Servings: 4


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


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