Basil and Five-Spice Chicken Legs with Cantaloupe Salad

• From: National Chicken Council

Ingredients

• 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.

Directions

• 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.