Basil and Five-Spice Chicken Legs with Cantaloupe Salad: Main Image

Quick Facts

Nutrition Facts

Calories 316
  Calories from Fat 149 (47%)
(27%)Total Fat 17g
(11%)Saturated Fat 2g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
(35%)Cholesterol 104mg
(59%)Sodium 1422mg
(18%)Potassium 645mg
Total Carbohydrate 14g
(4%)Dietary Fiber 1g
Sugars 8g
Sugar Alcohols 0g
(58%)Protein 29g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Basil and Five-Spice Chicken Legs with Cantaloupe Salad


  • Basil and Five-Spice Chicken Legs4 chicken leg quarters

  • 16 leaves basil

  • 1 Tbs five-spice powder

  • 1 stalk lemon grass, coarsely chopped

  • 1/4 cup soy sauce

  • 2 Tbs vegetable oil

  • 3 Tbs water

  • Cantaloupe Salad1/2 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 leaves basil, sliced

This aromatic dish hints at the cinnamon, star anise, fennel seed, cloves, and Szechuan peppers in the five-spice powder.


  • Lift the skin on the chicken leg quarters and press four basil leaves under each. Place chicken into resealable plastic bags; set aside.
  • In a blender, mix five-spice powder, lemon grass, soy sauce, vegetable oil, and water; puree until smooth.
  • Pour marinade into the plastic bags with the 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 the salad by whisking together the five-spice powder, rice vinegar, vegetable oil, brown sugar, salt, and pepper in a medium bowl; 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.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.