Chicken · American · 35 min
Oven-Baked BBQ Chicken with Lime & Cilantro Slaw
- 35 min
- 2–6 servings
- 609 kcal / serving
This dish pairs juicy oven-roasted drumsticks with a bright lime–cilantro slaw. The tangy glaze and crisp veggies make weeknights straightforward and satisfying.
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Ingredients
- 1 ¼ lbchicken drumsticks
- ½ small bunchcilantro
- 2 clovesgarlic
- ½ small bunchgreen onions (scallions)
- 1lime
- ½ small headred cabbage
- limes
From the pantry: apple cider vinegar, black pepper, brown sugar, chili-garlic sauce, extra virgin olive oil, honey, ketchup, salt, soy sauce
Cookware
aluminum foil · baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · spatula · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · sheet pan dinners
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Produce
- ½ small bunchcilantro
- 2 clovesgarlic
- ½ small bunchgreen onions (scallions)
- 1lime
- ½ small headred cabbage
- limes
Meat & seafood
- 1 ¼ lbchicken drumsticks
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken drumsticks | 1 ¼ lb | 2 ½ lb | 3 ¾ lb |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| lime | 1 | ||
| red cabbage | ½ small head | 1 small head | 1 ½ small heads |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F and place a rack in the center; line a sheet pan with aluminum foil if you like.
- Rinse the cilantro, green onions, and cabbage and pat dry.
- Peel and mince the garlic, then transfer it to a medium bowl.
- In the bowl with the garlic, whisk in ketchup, brown sugar, soy sauce, apple cider vinegar, and chili-garlic sauce; add the chicken drumsticks and toss to coat.
- Spread the chicken in a single layer on the prepared sheet pan, discarding any excess marinade, and roast for 15 minutes.
- Shave the cilantro leaves from the stems, then mince the leaves; trim the ends of the green onions and slice them into 1/4-inch pieces.
- Zest and juice the lime into a medium bowl; whisk in olive oil, honey, cilantro, green onion, salt, and pepper to make the dressing.
- Remove the cabbage root end, cut the cabbage in half lengthwise, and thinly slice into shreds; add the cabbage to the dressing and toss to coat.
- Flip the chicken on the pan, spoon over any remaining marinade, and return to the oven to bake until cooked through, about 15 more minutes.
- To serve, divide the slaw and chicken between plates and enjoy.
Two tips
- Prep in advance by chopping cilantro, green onions, and cabbage and storing separately for quicker assembly.
- For serving, finish with a squeeze of lime over the chicken and slaw or serve with additional lime wedges.
Nutrition per serving
- Calories
- 609 kcal
- Protein
- 55 g
- Carbs
- 33 g
- Fat
- 29 g
- Fiber
- 5 g
- Sodium
- 633 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.