4 chicken leg quarters
16 basil leaves
For Marinade:
1 tablespoon five-spice powder
1 stalk lemon grass, coarsely chopped
1/4 cup soy sauce
2 tablespoons vegetable oil
3 tablespoons water
For Cantaloupe Salad:
1/2 cantaloupe, thinly sliced
1/2 teaspoon five-spice powder
2 tablespoons rice vinegar
1 1/2 tablespoons vegetable oil
2 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
12 basil leaves, slivered
1. Lift the skin on leg quarters and press 4 basil leaves under each. Place chicken in plastic bag that seals.
2. 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.
3. 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.
4. While chicken is cooking, prepare salad by whisking together medium bowl 1/2 teaspoon 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 and serve.
Nutritional Information, Per Serving:
370 calories; 10 g carbohydrate; 22 g fat; 5 g saturated fat
Courtesy of National Chicken Council.