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Oven-Baked BBQ Chicken with Lime & Cilantro Slaw.

  • 2 ½ lb
    chicken drumsticks
  • 1 small bunch
  • 4 cloves
  • 1 small bunch
    green onions (scallions)
  • 2
  • 1 small head
    red cabbage
    apple cider vinegar
    black pepper
    brown sugar
    chili-garlic sauce
    extra virgin olive oil
    soy sauce
  • 1
    Preheat oven to 425°F and position a rack in the center. Line a sheet pan with aluminum foil (optional).
  • 2
    Wash and dry the fresh produce.
    1 small bunch cilantro
    1 small bunch green onions (scallions)
    2 limes
    1 small head red cabbage
  • 3
    Peel and mince the garlic; transfer to a large bowl.
    4 cloves garlic
  • 4
    Add ketchup, sugar, soy sauce, vinegar, and chili-garlic sauce to the bowl with the garlic and whisk together; add the chicken drumsticks and toss to coat.
    ½ cup ketchup
    4 tsp brown sugar
    2 tsp soy sauce
    1 tsp apple cider vinegar
    1 tsp chili-garlic sauce
    2 ½ lb chicken drumsticks
  • 5
    Spread the ​chicken out in a single layer on the prepared sheet pan, setting aside any marinade remaining in the bowl. Place in the oven and roast for 15 minutes.
  • 6
    Shave cilantro leaves off the stems; discard the stems and mince the leaves.
  • 7
    Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces.
  • 8
    Zest and juice the limes into a large bowl; add oil, honey, cilantro, green onion, salt, and pepper; whisk to combine the dressing.
    2 tsp extra virgin olive oil
    2 tsp honey
    ½ tsp salt
    1 tsp black pepper
  • 9
    Trim off and discard the root end of the cabbage; halve the cabbage lengthwise, then thinly slice crosswise into shreds. Add cabbage to the bowl with the dressing and toss to coat.
  • 10
    Remove the chicken from the oven, flip each drumstick, then spoon on the remaining marinade. Return chicken to the oven and bake until cooked through, about 15 minutes more.
  • 11
    To serve, divide slaw and chicken between plates. Enjoy!