Backyard favorites like chicken legs and coleslaw combine with foodie flavors like our Cilantro and Lime Pepper and Peach Balsamic Vinegar. The result? A quick and delicious meal the whole family will love.
Time: 45 min
Makes 10 drumsticksRating
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Loading...| 10 drumsticks | |
| Cilantro Lime Pepper | |
| 1 small head red cabbage | |
| 2 carrots, grated | |
| 8 scallions, slivered | |
| 1/4 cup Basil Extra Virgin Olive Oil | |
| 1/4 cup Peach Balsamic | |
| 2 tsp sugar | |
| 1/2 tsp Aleppo Chile Flakes | |
| Salt and pepper to taste |
| 1. | Heat the oven to 375 degrees. Working on a sheet pan, toss the legs in the Cilantro and Lime Pepper. Spread out on the pan and move to the oven. Bake for 20-25 minutes or until the chicken closest to the bone is no longer pink and the juices run clear. |
| 2. | For the slaw, cut the cabbage in half and use a sharp knife to sliver it fine. |
| 3. | In a large bowl, whisk together the Basil Extra Virgin Olive Oil, Peach Balsamic, granulated sugar and Aleppo Chile Flakes. Add in the cabbage, carrots and green onions and combine with the dressing. Allow to sit for about 5 minutes then taste. Adjust with salt and pepper. You can also add more olive oil and balsamic to adjust the flavor and consistency of the slaw. |
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