Oven-Baked BBQ Chicken with Lime & Cilantro Slaw

Directions

1. Preheat the oven to 425°F and place a rack in the center; line a sheet pan with aluminum foil if you like.
2. Rinse the cilantro, green onions, and cabbage and pat dry.
3. Peel and mince the garlic, then transfer it to a medium bowl.
4. 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.
5. Spread the chicken in a single layer on the prepared sheet pan, discarding any excess marinade, and roast for 15 minutes.
6. 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.
7. Zest and juice the lime into a medium bowl; whisk in olive oil, honey, cilantro, green onion, salt, and pepper to make the dressing.
8. 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.
9. 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.
10. To serve, divide the slaw and chicken between plates and enjoy.