Basil and Five Spice Chicken with Cantaloupe Salad
|4 wholeChicken leg quarters|
|16 wholeBasil leaves|
|1 tblspoonsFive spices powder|
|1 stalksLemon Grass; coarsely chopped|
|1/4 cupsSoy sauce|
|2 tblspoonsVegetable oil|
|1/2 tspFive spices powder|
|2 tblspoonsRice vinegar|
|1 1/2 tblspoonsVegetable oil|
|2 tspsBrown sugar|
|1/4 tspBlack pepper|
|12 wholeBasil leaves; sliced|
Basil and Five Spice Chicken with Cantaloupe Salad Preparation
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.
Republished With Permission, National Chicken Council
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