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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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 4|
|Calories from Fat: 207 (54%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 138.6mg||43 %|
|Sodium 396.2mg||14 %|
|Potassium 557mg||15 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 10.3g|
|Protein 31.6g||45 %|
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Calories per serving: 383
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