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Related recipes: Dairy-Free, Egg-Free, Fruit, Low-Carb, Main Dishes, National Chicken Council, Poultry, Summer
Add these dishes to make a full meal:
Yield: 4 servings
4 chicken leg quarters
16 basil leaves
Marinade
1 Tbs five-spice powder
1 stalk lemon grass, coarsely chopped
1/4 cup soy sauce
2 Tbs vegetable oil
3 Tbs water
Cantaloupe Salad
1/2 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 basil leaves, sliced
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.
Nutrition note: Nutrition caculation based on skinless legs.
Recipe courtesy of the National Chicken Council
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide 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 September 2008.
