Easy Jerk-Marinated Chicken Drumsticks with Cabbage Slaw

To prepare chicken: Whisk soy sauce, orange juice, lime juice, scallions, onion, habanero (or Scotch bonnet), ginger, garlic, canola oil, allspice, thyme, cinnamon, nutmeg and paprika in a shallow nonreactive baking dish. Add chicken; marinate in the refrigerator for at least 2 hours and up to 12 hours.

Preheat oven to 475°F and line a large rimmed baking sheet with parchment paper. Remove the chicken from the marinade (discard the marinade). Arrange the chicken on the prepared baking sheet. Bake, basting occasionally with pan juices, until nicely browned and crisped and an instant-read thermometer inserted in the thickest part registers 165°F, about 25 minutes.

Meanwhile, prepare slaw: Whisk vinegar, olive oil, sugar, celery seed, salt and pepper in a large bowl. Add slaw mix and toss to coat. Refrigerate until ready to eat to let the flavors meld.

Serve the drumsticks with the slaw.